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Pan Dulce

Dawn

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 52.3g
  • 17%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 275 mg
  • 11%

Based on a 2,000 calorie diet

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

FIVEBRIGS
41
10/27/2003

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

KATINTHEDESERT
28
4/26/2004

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.

VENUS00
18
9/15/2003

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.