Pan Dulce Recipe - Allrecipes.com

Pan Dulce

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"These Mexican sweet buns have a streusel topping. A chocolate streusel variation is included. You can shape these into seashells, ovals, or horns."

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Ingredients Edit and Save

Original recipe makes 14 buns Change Servings
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Directions

  1. In a small pan, combine 6 tablespoons butter or margarine and 1 cup milk; heat to 110 degrees.
  2. In a large mixing bowl, combine yeast, salt, 1/3 cup sugar, and 2 cups of the flour. Pour in warmed milk mix. Beat, scraping often, with an electric mixer on medium speed for 2 minutes. Blend in 2 whole eggs and 1 cup flour; beat on high for 2 minutes. With a spoon , beat in enough of the remaining flour to form a stiff dough.
  3. Knead on a floured board till smooth, about 5 minutes. Place in a greased bowl, turn to grease top, cover, and let rise until doubled.
  4. While dough is rising make streusel. Stir together 1/2 cup sugar and 2/3 cup flour. Mix in 3 1/2 tablespoons cold butter or margarine. Mix to get fine crumbs. Blend in 2 egg yolks with a fork. For chocolate streusel, mix 2 tablespoons cocoa powder with flour.
  5. Punch dough down, turn onto floured board. Divide into 14 pieces. Shape each into a ball. Shape 7 into seashells. Squeeze 1/4 cup of streusel into a firm ball; and press over the top of each round. Score with slightly curved parallel lines to resemble a scallop shell. Roll remaining dough into 4 by 8 inch ovals. Top each with 3 tablespoons streusel. To make horns, roll oval from short end; stop half way, fold in sides, and finish rolling. Curl ends in to form a crescent. Place buns about 2 inches apart on a greased baking sheet. Cover lightly, and allow to rise until doubled, about 45 minutes. In a small bowl, beat together 1 egg and 2 tablespoons milk.
  6. Brush buns with egg mixture. Bake at 375 degrees F (190 degrees C) until lightly browned, about 15 to 17 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Apr 26, 2004

I have been searching for this recipe. There is a trick to keeping the dough soft...(dont over knead it) I had used it for my family for years. It actually comes out like fresh pan dulce from the mexican markets. Just need to add a lil love to it to perfect it. It isnt too sweet... afterall it isn't a doughnut that you are making nor is it like American sweetbread. But if you are looking for an authentic tasting pan dulce this one is it. Happy baking.

 
Most Helpful Critical Review
Oct 27, 2003

This recipe isn't all what I expected. Try the recipe with the name Pan Dulces, that one is definitely way better.

 
Sep 15, 2003

This wasn't the recipe I was looking for I thought it would be better. The dough seemed a little to hard to work with and not much flavor. Maybe I didn't make it correctly, but it sure was a mistake either way.

 
Oct 18, 2006

This turned out great. My family loved them. They do take time and you have to put an effort forth for them to turn out well.

 
Dec 16, 2010

I love the chocolate ones. Growing up my mom would make them once a year. This recipe is found in the the Sunset Mexican Cook Book published in the 70's. If using a bread machine try 4 1/4 - 4 1/2 cups of flour instead.

 
Nov 16, 2010

I wouldn't make these again at all. I don't know if the instructions weren't very clear or what happened. I followed the directions to the T and it was just not happening. I bake breads and cinnamon buns all the time so I thought this would be a breeze. I was wrong.

 
Mar 25, 2007

These are amazing! With a little effort, they come out perfectly. I've been making these for my Spanish class and they're a hit!

 
Jun 04, 2004

Wasn't impressed.

 

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Nutrition

  • Calories
  • 331 kcal
  • 17%
  • Carbohydrates
  • 52.3 g
  • 17%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 9.9 g
  • 15%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 8 g
  • 16%
  • Sodium
  • 275 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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