Mexican Sweet Bread

Ingredients

• 500 g All-purpose flour
• 120 g Granulated sugar
• 100 g Unsalted butter, softened
• 3 Large eggs
• 7 g Active dry yeast
• 120 ml Warm milk (approx. 40°C)
• 1 TL Salt
• 1 TL Vanilla extract
• 50 g Powdered sugar
• 50 g Vegetable shortening
• 2 EL Cocoa powder (for marbling, optional)

Instructions

1. In a large bowl, combine the warm milk with a teaspoon of sugar and the active dry yeast. Let it rest for 5-10 minutes until frothy, indicating the yeast is active.
2. In a separate bowl, whisk together the flour, remaining sugar, and salt. Add the beaten eggs, softened butter, and vanilla extract to the yeast-milk mixture. Gradually incorporate the dry ingredients and knead until a smooth and elastic dough forms (about 10-15 minutes).
3. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
4. For the crust, combine powdered sugar, vegetable shortening, and optional cocoa powder in a small bowl until a spreadable paste forms. Divide the risen dough into 8 equal portions. Shape each portion into a ball and slightly flatten it. Spread a teaspoon of the crust mixture over each bread ball and use a knife to score a concha shell pattern.
5. Place the shaped Pan Dulce on a baking sheet lined with parchment paper, allowing some space between them. Cover and let them rise for another 30-45 minutes, until visibly puffed up.
6. Preheat the oven to 180°C (350°F). Bake the Pan Dulce for 20-25 minutes, or until golden brown and the crust is slightly cracked. Baking time may vary depending on your oven.
7. Remove the finished Pan Dulce from the oven and let them cool completely on a wire rack. They are best enjoyed freshly baked.

Nutrition