I told myself that I was only going to test this recipe for pan de canela(Cinnamon Bread). This is why there are no photos of the ingredients and preparation! Sorry! But there is a video! Lol! Today I am catching up with recipes and new blog post for you all! I will be sharing some new recipes for lent soon! Make sure to check out the lent recipes and more pan dulce already posted here. Enjoy!
Test Kitchen Days Are The Best!
One of the things I enjoy the most is testing recipes. Not all recipes work 100 percent of the time and that ok. This is why we test them. Heck, there have been recipes that I prepared at least four times before I was happy with it. For me it’s all about learning, learning and enjoying foods from scratch!
Short And Sweet!
Not every blog post has to have lengthy content, text, photos and more. I am leaving you with a quick video for visual and the printable recipe below. This recipe was adapted from the nice panadero on YouTube, Pan Paso a Paso! Look him up. His videos are in Spanish, but very informative about Mexican pan dulce.
Pan De Canela-Cinnamon Bread
- 1/2 lb all purpose flour 2 cups, 225 grams
- 1/3 cup granulated sugar 45 grams
- 1 1/2 tbsps active dry yeast 15 grams
- 1 1/4 tbsps baking powder 10 grams
- 2 3/4 tbsps fresh ground canel, cinnamon 15 grams
- 3/4 cup unsalted butter, at room temperature 167 grams
- 2 tsps vanilla extract
- 1/2 cup lukewarm water
- 1/2 cup more granulated sugar for dredging bread once baked
- Combine all of the dry ingredients in the bowl of the stand mixer. Whisk until well combined.
- Cut in the room temperature butter until you achieve small crumbles. Mix in the vanilla. Gradually mix in the 1/2 cup of water. Knead the dough at med/low speed for 5-7 minutes. Dough should feel tacky, but not stick to your hands.
- Transfer dough to a lightly floured flat surface. Dust with just enough flour to make dough manageable. Divide into eight equal portions rolled into a ball.
- Line a baking sheet with parchment paper. Set aside.
- Take each dough ball and gently roll out to achieve an oval shape, about 4 1/2 inches long. To add a design, take a serrated knife and gently score the dough all the way up. Hold the knife at a slight angle as you score. Careful not to cut all the way through the dough.
- Carefully flip scored dough over. At this time, you could add the traditional filling, which is the candy paste that is used for concha topping. I decided not to add any filling this time.
- Starting on the edge closest to you, gently roll in using both hands. Taper the ends by applying gently pressure as you roll. Transfer to lined baking sheet. Bake in preheated 350 degree oven for 20-23 minutes. All ovens may vary. When ready remove from oven and immediately dredge warm bread in granulated sugar. Be careful because bread is fragile. let sit for 10 minutes. Cool completely before storing.
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