Sweet bread traditional to Mexico

Votes: 2

How to Make - Sweet Bread, Traditional Mexican

Time: 2 hours 30 minutes
Complexity: easily
Servings: 16

Nutritional value per serving:

Calories 189, total fat 10 G., saturated fats G., proteins 2 G., carbohydrates 24 G., fiber G., cholesterol mg, sodium mg, sugar G.

Pan dulce (Spanish) pan dulce (Sweet bread) is a popular Mexican pastry, which comes in numerous varieties of rolls and cookies, with a total of between 500 and 2,000 varieties. Mexican sweet bread is considered one of the most diverse in the world, especially considering that its development was influenced by both Spanish and French cuisine.

This recipe represents the most basic and common type of pan dulce, where the conchas bun is baked with a sugar topping that can be scored with a knife to create intricate patterns. The result, after baking, is not only beautiful and patterned, but also incredibly delicious, with a delightful texture of tender crumb and crisp topping.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Buns

1 tbsp. sugar
1 tbsp or 1 packet of dry yeast
0.5 cups of lukewarm water
2 tablespoons of margarine
1/3 cup sugar
4 eggs (room temperature, beaten)
1 teaspoon of salt
3.5 cups premium flour

Topping

0.5 cups margarine
0.5 cup powdered sugar
0.5 cup granulated sugar
1 cup premium flour
3 tsp vanilla extract
Food coloring (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, yeast dough, eggs

Cooking the dish according to the recipe:

Dissolve 1 tablespoon of sugar and yeast in warm water. Let sit for 10 minutes.
In a large bowl, beat the margarine and sugar until fluffy. Slowly add the eggs, salt, and yeast, stirring constantly. Then add the flour, 1 cup at a time, and mix with the mixer on low speed. Cover the dough and let it rise in a warm place for 45 minutes.

Divide the dough into 16 pieces and form each piece into a ball. Place them on a lightly greased baking sheet, leaving plenty of space between each ball. Lightly press each ball with your hand, flattening it. Let the dough rise for another hour.

While the dough is rising for the second time, combine all the topping ingredients in a food processor until smooth. Add a few drops of food coloring, if desired.

Using your hands, divide the filling into 16 pieces. Roll each piece between your palms into a ball, then place it on a floured surface and roll it out with a rolling pin to a diameter of approximately 12 cm, or until the topping can cover the risen bun. Before baking, cover the buns with the topping, press it lightly, and use a knife to cut a pattern into the topping, being careful not to damage the dough.
Bake the conchas at 350°F (175°C) for about 15 minutes, or until golden brown. Cool on a wire rack and serve.

Mexican pan dulce buns

A type of conchas. You can change the look of these buns by creating different patterns with the sugar topping. The easiest way is to "engrave" the topping by drawing a few lines or a crisscross pattern. Then, let the buns rise and the pattern spread out. The resulting cracks also create an interesting visual effect..