Tag Archives: Pan de Huevo

Sugar and Spice Mexican Pan de Dulce~ Soft Yeast Bread

For quite sometime I have been searching for a sweet, soft yeast dough for preparing empanadas. I have worked with several yeast doughs for pizza, Mexican sweet bread, conchas, pan de huevo and pan de muerto in the passed. Finally a few weeks ago, I saw a picture on Pinterest of what looked like those dark brown, soft pumpkin empanadas my Mom used to purchase at la panaderia. I quickly looked it up and as I read, it sounded just like what I was looking for. Of course the measurements were not in cups and teaspoons, but in kilos and grams. And a recipe with quantities that could feed a whole quiñceanera party, lol! So after a few conversions here and there and a few La Piña added touches, this is what I came up with. I cannot say enough about this dough recipe. If you like a dough that’s easy to work with and bakes up soft and stays soft for days, this one is it! nd the recipe for Pan de Huevo/Conchas that follows is revised from the first several times I prepared the  sweet bread. I had learn a few baking tips and was eager to try them out. The pan de huevo was also softer than all the previous time I had prepared it. It’s like I always tell myself when I feel unsure about something, “You will never know until you try”. Glad I tried, and tried and tried again…one never stops learning.

Brown Sugar and Cinnamon Soft  Yeast Dough  For  Empanadas 

A Mexican Style Yeast Dough For Empanadas
A Mexican Style Yeast Dough For Empanadas

Brown Sugar and Cinnamon Yeast Dough For Empanadas

Ingredients

4 cups bread flour, sifted
1/2 cup shortening
1/2 cup light brown sugar
1 tablespoon active dry yeast
2 large eggs, beaten
1 tablespoon cinnamon
1 1/4 to 1 1/3 cups warm milk

Mexican Style Soft Yeast Dough

Mexican Style Soft Yeast Dough

After about 2 1/2 hours the dough doubled in size and turned a darker brown color.
After about 2 1/2 hours the dough doubled in size and turned a darker brown color.

 

Directions

1. Sift the flour into a large bowl. Cut in the shortening until you have small crumbles. Cut in the sugar and yeast until well incorporated.

2. Mix in the eggs and cinnamon. Gradually add in the warm milk until dough forms. Transfer to a flat surface and knead for 6 to 8 minutes. Place in a greased bowl, cover and let rise at room temperature for 2 to 2 1/2 hours.

3. Once dough rises, preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper, set aside. Pull off enough dough to make a 1 1/2 ounce dough ball. Roll out to about 4 inches in diameter. Fill with 2 tablespoons of filling. Fold over and press gently around the filling to take out any air. Gently press with the palm of your hand.

4. Using your index finger, make an indentation starting at one end of empanada. Push in and with your thumb and index finger slighlty pinch to seal. Do this all the way across open end. Repeat until done and transfer onto lined baking sheets. Brush the tops of empanadas with egg wash or milk and quickly sprinkle with turbinado sugar or toasted coconut on top. Bake for 25 to 30 minutes or until golden brown. Yields up to 24 empanadas.

Cajeta Filling
Cajeta Filling
Gently press out the air around the filling
Gently press out the air around the filling
Fluted edges
Fluted edges
Dough is very easy to work with
Dough is very easy to work with
I had some leftover pineapple filling and I topped them with some toasted coconut.
I had some leftover pineapple filling and I topped them with some toasted coconut.
Perfectly puffed out dough and very soft.
Perfectly puffed out dough and very soft.
The dough stayed perfectly soft for days!
The dough stayed perfectly soft for days!

 

Testing empanada dough requires cajeta, dulce de leche. No fuss filling!

 Tips~ I have tried several things to prevent the dulce de leche from leaking out of the empanadas. One is to whisk in an egg yolk with the dulce de leche before using it as a filling. The other is to brush some eggwash on the edge of empanada when you get ready to seal them. Either way, some may still leak a little. So what I do when they come out of the oven, is I take a spatula and lift the hot dulce de leche and smear it over the top of the empanada, lol! Hey, it works!

 

 

 

Pan de Huevo~ Conchas

Once you perfect that sweet yeast dough recipe, you can prepare a variety of Mexican style sweet breads.
Once you perfect that sweet yeast dough recipe, you can prepare a variety of Mexican style sweet breads.

Pan de Huevo ~Conchas

Ingredients

1 tablespoon active dry yeast
1 tablespoon sugar or honey
1 cup warm water (110 to 115 degres F)

1/2 cup sugar
1/4 to 1/2 cup shortening

4 eggs, beaten
1 teaspoon salt
1 1/2 teaspoons anise seeds, optional
2 teaspoons cinnamon
4 cups bread flour, sifted

Pan de Huevo/Conchas

For Topping
1/2 cup butter, room temp.
1/2 cup powdered sugar
1/2 cup sugar
1 cup flour
2 1/2 teaspoons cinnamon
3 teaspoons vanilla

Tips~ If you want a colored topping, you could add a few drops of food coloring while you mix the ingredients together.

Pan de Huevo/Conchas

Directions

1. In a bowl, combine the yeast, honey and water. Let set for 10 minutes.

2. Cream together the 1/2 cup sugar and 1/4 cup shortening. Mix in the eggs, salt and yeast/water mixture. Place flour, anise seeds and cinnamon in a large bowl, make a well and add in the wet ingredients. Knead for 10 to 15 minutes.

3. Transfer the dough to a greased bowl. Cover and let rise for 1 hour. Punch down and divide into 12 balls. Place on greased baking sheet, press down lightly. Cover loosely and let rise for 1 hour. I had a problem with the dough sticking to paper and towel, so I put some toothpicks in the rolls and covered them loosely with plastic wrap. 

4. Preheat oven to 350 degrees F. While the conchas rise the last hour, prepare the topping. When ready, roll 2 tablespoons of topping into a ball and flatten into a round disc. Place over pan de huevo and score with a knife, careful not to cut into bread. Bake in preheated oven for 15 to 20 minutes. Let cool completely before storing in an airtight container with a slice of sandwich bread. This will help them stay moist for a couple of days. Best thing to do is to enjoy them while they are fresh.  Yields 12 Pan de Huevo/Conchas.

1Pan de Huevo/Conchas

Pan de Huevo/Conchas

Pan de Huevo/Conchas

Tips~ If you have a difficult time working with the topping, you could brush the rolls with milk or eggwash. While they are wet, add some of the crumbled topping on top. Bake as usual.

Tips~ To help dough rise, preheat oven to 200 degrees for 5 minutes. Shut off and place bowl in oven. I di not try this yet, but I will next time.