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pan dulce on a sheet pan
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Novias- Pan Dulce

A soft, lightly sweetened Mexican style pastry prepared with a yeast dough.
Course Bread, Dessert
Cuisine Mexican
Prep Time 45 minutes
Cook Time 28 minutes
Proofing Time 1 hour 20 minutes
Total Time 2 hours 33 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.