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Pan Dulces

Pan Dulces

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Teresa Brignoni

These Mexican sweet buns are great to make during the winter time, especially for Christmas! People love the sugar topping that browns when they bake.

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 45.2g
  • 15%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 214 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter, stir until melted and pour into a large bowl to cool.
  2. Dissolve yeast in the milk mixture. Mix in 1/3 cup sugar, salt, eggs and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  3. Divide the dough into 16 equal pieces and form into rounds. With a rolling pin, roll the rounds into oval buns. Place them onto two lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  4. While the bread rises, make the topping: In a small bowl, stir together 1/2 cup sugar, 2/3 cup flour, butter until a crumb mixture forms. Stir in the egg yolks until well blended. Crumble the topping over the rolls so the entire surface is covered.
  5. Bake in preheated oven for 15 to 20 minutes, or until sugar topping is lightly browned.
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Reviews

JESSTALAVERA
67
1/29/2005

I live in Mexico and this bread is very authentic. I've made it 2 times, the first time I used all the flour and they turned out more like biscuits. The 2nd time I used 4 cups and didn't knead it as long, they turned out perfect. This bread needs the topping to be real pan. But forget crumbly, make it pasty and spread it on. Perfect!

HOPE C.
43
6/3/2003

Great recipe! Will definitley make again; whole family loved them. They're best right out of the oven. I gave the recipe to my friends and they loved them. I put all ingredients in bread maker on dough setting much easier that way.

LANCE A.
33
6/8/2003

IT WAS A VERY GOOD RECIPE JUST LIKE MY GRANDMOTHER USED TO MAKE WHEN I WAS A KID. I DIDN'T NEED ALL 5 C. OF FLOUR. WILL DEFINETLY MAKE AGAIN. THANKS!!