Pan Dulce

Pan Dulce is a special slightly sweet bread that is served year round. It is colorful and attractive on the plate. They taste as good as they look, too. The bread itself is rich with eggs, making it perfect for special occasions and holidays. Leftover rolls can be frozen and thawed whenever you feel the need for a slightly sweet treat.

Pan Dulce can trace its history back to the French occupation of Mexico. When the French were defeated on Cinco de Mayo, the Mexicans still loved the French breads that had been introduced to their country. Mexican bakers did their own thing and came up with thousands of varieties of Pan Dulce. Conchas are shaped like shells, orejas are shaped like ears, roscas are formed into rings; you get the idea.

Pan Dulce is often eaten for breakfast with the morning beverage. Since the large meal is usually served in the afternoon, the evening meal is again something simple like Pan Dulce with a few other things to nibble. These delicious little rolls can brighten any day when you dig in and enjoy them with your cup of coffee.

Recipe for Pan Dulce

These sweet little loaves are delicious.

What You Need

* 1 Tablespoon dry yeast
* 1 Tablespoon sugar
* 1/3 cup sugar
* 2 Tablespoons vegetable shortening
* 1 teaspoon salt
* 1/2 cup lukewarm water
* 3-1/2 cups flour
* 4 eggs, beaten, room temperature

Topping

* 1/2 cup shortening
* 1/2 cup powdered sugar
* 1/2 cup granulated sugar
* 1 cup flour
* 3 teaspoons vanilla extract
* food coloring (optional)

How to Make It

Mix 1 tablespoon of sugar into the lukewarm water with the yeast. Let this rest for 10 minutes.

Cream the shortening and remaining sugar in a large mixing bowl. Add in the salt and eggs slowly. Gradually mix in the yeast water. Mix the flour in, one cup at a time, until it is all incorporated. Cover the bowl and let the dough rise in a warm place for 45 minutes.

Divide the dough into 16 pieces. Shape each piece into a ball. Place the balls on a lightly greased baking pan, giving lots of space between each piece of dough. Press each ball just a little to flatten it. Let the dough rise for an hour. While you wait for the dough to rise, mix up the topping.

Topping: Mix all the ingredients together in a food processor. When you finish, it should be smooth. Divide the topping into 16 portions. Roll each portion into a ball and roll it out on a floured work surface until it is big enough to cover each piece of dough. This should be approximately 5 inches in diameter. Press the topping onto the dough lightly. Use a knife to cut a pattern into the topping, but not the dough. Usual patterns are criss cross, lines or you can just let the topping crack on its own.

Bake the pan dulce at 350 degrees F. for 15 minutes or until the bread turns slightly golden.