Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Pan Dulce




Source of Recipe


Celebrate San Antonio






Recipe Introduction


Pan Dulce are dome-shaped sweet rolls with a sugar topping of vanilla, chocolate, or lemon etched into a shell design on top.





List of Ingredients



• Dough:
  
• 1 tablespoon dry yeast
  
• 1 tablespoon sugar
  
• 1/4 cup warm water
  
• 3 2/3 cups white bread flour
  
• 1 teaspoon salt
  
• 1/3 cup sugar
  
• 2 tablespoons shortening
  
• 5 large eggs, beaten
  
• Topping:
  
• 1/4 cup unsalted butter
  
• 1/4 cup shortening
  
• 1 cup powdered sugar
  
• 1 cup all purpose flour
  
• 1 teaspoon vanilla extract
  
• 1 tablespoon lemon peel
  
• 1 tablespoon cocoa
  
• 1/8 teaspoon cinnamon
  






Instructions



1. For Dough: In a small bowl, dissolve the yeast and 1 tablespoon sugar in warm water. Let stand
   6-8 minutes.
   
2. In a large mixing bowl, combine 3 cups bread flour, salt, sugar and shortening and blend thoroughly. Add yeast mixture and 2 eggs. Mix completely.
   
3. Add remaining eggs and mix.
   
4. Add remaining bread flour and mix until the dough forms a loose, soft, and elastic dough. It
   should be slightly sticky but firm enough to shape easily with buttered hands.
   
5. Butter the work surface into a 4x6-inch rectangle, 1 1/2 inches thick. Cut into 16 medium or 24 small squares.
   Cover lightly with plastic wrap for 1 to 1 1/2 hours and let dough rise.
   
6. Shape each dough square into a dome-shaped circle. On a lightly greased cookie sheet, place rolls 2 inches apart.
   
   
7. For Topping: In a food processor using a metal blade, add the butter, shortening, powdered sugar,
   1 cup flour and vanilla. Process until smooth, then divide into 3 equal parts.
   
8. Leave one part plain and shape into a log. With the 2nd piece, process in the food processor with lemon peel and shape
   into a log. Process the 3rd piece with cocoa and cinnamon and shape into a log. Chill the 3 logs
   until ready to use.
   
9. Cut off 2 tablespoons of topping from the log and flatten with palms into a circle. Place topping
   circle on top of dough circle. It should completely cover dough. Use a sharp knife to cut a
   crisscross or shell design on top. Let rolls rise again in a warm place for about 1 to 1 1/2 hours.
   
10. Preheat oven to 350 degrees.
    
11. Bake 12-15 minutes until lightly browned. Serve fresh from the oven with Chocolate Mexicano
    or hot coffee.
    
    






Final Comments


Makes 16 to 24 pastries