Pan Dulce Recipe
This pan dulce recipe is one of the gems from my family cookbook. Whenever I have mexican friends visiting, I always prepare pan dulce which is the most savored dish of their cuisine. This pan dulce, when served as a side dish will always bring cheer to your table. If you like this recipe of pan dulce, please share with friends and family through popular networking sites.
Ingredients
1 cup milk
6 tablespoons butter or margarine
1 package active dry yeast
1 teaspoon salt
1/3 cup sugar
5 to 5 1/2 cups all-purpose flour, unsifted
2 eggs
Plain and chocolate egg streusel
1 egg beaten with 2 tablespoons milk
Directions
In a pan, heat milk and butter (cut in pieces) until very warm (120° to 130°; butter need not melt completely).
In large bowl of an electric mixer, combine yeast, salt, sugar, and 2 cups of the flour.
Pour in milk mixture and beat on medium speed for 2 minutes, scraping bowl often.
Blend in eggs and 1 cup more flour; beat on high speed for 2 minutes.
Gradually beat in enough of the remaining flour (about 1 1/2 cups) to form a stiff dough, using a wooden spoon or a heavy-duty mixer on low to medium speed.
Turn dough out onto floured board; knead until smooth and satiny (5 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 1/2 hours).
Prepare both plain and chocolate egg streusel mixtures.
Punch dough down and turn out onto floured board.
Divide into 14 equal pieces and shape each into a smooth ball; then shape buns, making 7 round buns (shells) and 7 long shapes (horns and corns).
Lightly pack streusel into cup or spoon when measuring amount indicated; for shells, squeeze streusel firmly into a ball, then either roll out smooth or break into lumps.
Place buns about 2 inches apart on greased baking sheets, placing streusel-topped buns on 1 sheet and filled buns on another; lightly cover filled buns only.
Let buns rise in a warm place until almost doubled (about 45 minutes).
Brush filled buns with egg mixture.
Bake in a 375° oven for 17 to 20 minutes or until tops are lightly browned.
Plain egg streusel.
In a bowl, mix 1/2 cup sugar with 2/3 cup unsifted flour.
Cut in 3 1/2 tablespoons butter or margarine with a pastry blender or by rubbing mixture between your fingers until fine, even crumbs form.
With a fork, stir in 2 egg yolks until well blended.
Chocolate egg streusel.
Prepare as for plain egg streusel, but add 2 tablespoons ground chocolate with the sugar and flour.
In large bowl of an electric mixer, combine yeast, salt, sugar, and 2 cups of the flour.
Pour in milk mixture and beat on medium speed for 2 minutes, scraping bowl often.
Blend in eggs and 1 cup more flour; beat on high speed for 2 minutes.
Gradually beat in enough of the remaining flour (about 1 1/2 cups) to form a stiff dough, using a wooden spoon or a heavy-duty mixer on low to medium speed.
Turn dough out onto floured board; knead until smooth and satiny (5 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 1/2 hours).
Prepare both plain and chocolate egg streusel mixtures.
Punch dough down and turn out onto floured board.
Divide into 14 equal pieces and shape each into a smooth ball; then shape buns, making 7 round buns (shells) and 7 long shapes (horns and corns).
Lightly pack streusel into cup or spoon when measuring amount indicated; for shells, squeeze streusel firmly into a ball, then either roll out smooth or break into lumps.
Place buns about 2 inches apart on greased baking sheets, placing streusel-topped buns on 1 sheet and filled buns on another; lightly cover filled buns only.
Let buns rise in a warm place until almost doubled (about 45 minutes).
Brush filled buns with egg mixture.
Bake in a 375° oven for 17 to 20 minutes or until tops are lightly browned.
Plain egg streusel.
In a bowl, mix 1/2 cup sugar with 2/3 cup unsifted flour.
Cut in 3 1/2 tablespoons butter or margarine with a pastry blender or by rubbing mixture between your fingers until fine, even crumbs form.
With a fork, stir in 2 egg yolks until well blended.
Chocolate egg streusel.
Prepare as for plain egg streusel, but add 2 tablespoons ground chocolate with the sugar and flour.
