Novias- Pan Dulce

Novias are just one of many styles of Mexican pan dulce (sweet bread). The real beauty of this pan dulce dough recipe is that you can use it to prepare other kinds. Works for conchas, rosca de reyes, pan de muerto or any recipe that calls for a soft yeast bread. You will have to make some adjustments to them, of course to keep the others more traditional.

Visual on how the pan dulce comes together is helpful for many of us!

No professional baker here, just a girl who is passionate about trying to recreate the dishes and flavors she grew up with. The sights, sounds and aromas of the countless times I walked into “la panaderia” with my parents on a mission to find that perfect pan dulce! It’s the nostalgia of it all and that’s what motivates me to keep going. Especially when my followers take the time to write me their heartfelt messages of how the recipes remind them of home.

Before the stand mixer, I would knead the dough by hand. Definitely, a labor of love!

You really have to love it otherwise it may seem quite tedious. Honestly, I never thought that I loved baking when I first started all of this. Turns out, I do! There is such a feeling of satisfaction when you see the finished product come together from all raw ingredients.

The bread tears away easily to expose the bits of spice and melted butter inside!

The best time to enjoy homemade pan dulce like this one is on the first day as soon as it cools!

Novias- Pan Dulce

A soft, lightly sweetened Mexican style pastry prepared with a yeast dough.

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Course: Bread, Dessert

Cuisine: Mexican

Prep Time: 45 minutes minutes

Cook Time: 28 minutes minutes

Proofing Time: 1 hour hour 20 minutes minutes

Total Time: 2 hours hours 33 minutes minutes

Servings: 6 Servings

Equipment

• Stand Mixer
• large sheet pan

Ingredients

• 2 C BREAD FLOUR, 300 gr
• 15 GR ACTIVE DRY YEAST
• 1 1/2 TSPS DOUGH CONDITIONER find on amazon or the King Arthur website
• 1/2 TSP SALT
• 1/3 C SUGAR
• 1 1/2 TSPS FRESH GROUND
• CANELA, Cinnamon
• 2 LARGE EGGS, room temperature
• 1/4 C UNSALTED BUTTER, 55 gr, at room temperature
• 2 TSP VANILLA EXTRACT
• 1/2 C LUKEWARM WATER
• You Will Also Need
• Baking spray for sheet pan
• 1/3 c more unsalted butter at room temperature
• ½ c more sugar to dredge baked bread

Instructions

• In the bowl of the stand mixer combine the flour yeast, dough conditioner(enhancer), salt, sugar and cinnamon. Whisk to combine. Add the eggs, butter and vanilla. I start with the paddle attachment (because I damaged my stand mixer) and mix on medium/low speed until ingredients are incorporated. You can use the dough hook normally.
• Gradually mix in the water. Once you have added all the water continue mixing for 10-12 minutes or until the dough begins to pull away from the sides of the bowl. The dough will be slightly sticky and should stretch when pulled. Rub some oil on your hands and remove the dough from the bowl of the stand mixer. Transfer dough to a lightly greased bowl.
• Heat your microwave on high for two minutes, then place the covered bowl with dough inside. Let the dough proof for 30-40 minutes. It should be almost double in size. if it is colder in your house, it may take longer.
• When ready. Transfer the proofed dough to a flat, lightly floured surface. Knead it for a few minutes to take out all the air. Shape it into a log. Using flour as needed and a rolling pin, roll out the dough to resemble a large rectangle 11X14.
• To the dough, gently rub on a light layer of the softened butter all over. Starting at the short end, roll the dough up, pulling slightly back before rolling each time. Try and roll as tight as you can as you go. In the end you want it to resemble a large fat burrito. If the roll is too long and skinny, it won’t work. With a straight edge bench cutter/scraper, slice an inch off each end. Reserve that dough.
• Lightly grease or spray a large sheet pan. Divide the dough pieces into 6 small dough balls and space out evenly on baking sheet. Using the bench cutter cut 6 equal slices of rolled dough. Take one slice, tuck in the end piece underneath, then center it on top of the ball on baking sheet. Cup it with the palm of your hand and press gently down to flatten the mound slightly. Repeat until done.
• Cover with a light kitchen towel and let them proof for another 30-40 minutes. Preheat your oven to 305 degrees F. When ready, remove the towel and bake the pan dulce on the middle rack for 25-28 minutes or until golden brown. The internal temperature of the pan should read 200 degrees F.
• Let the bread cool. Brush on the softened butter all over the tops, then gently dredge in the reserved sugar. The pan dulce is best and the softest on the first day! Store loosely otherwise the sugar will become humid. Next day, pop in the microwave for 90 seconds to soften.

Notes

The dough conditioner is an option, but I find that it yields a lighter, fluffier and more airy bread in the end. You can find it on the King Arthur website as well as amazon. 

 

 

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