There is something so wonderfully comforting about homemade Mexican Sweet Bread, and this Mexican Sweet Bread (Pan dulce) Recipe with Chocolate and Vanilla Toppings Recipe brings that warmth right to your kitchen. Imagine soft, fluffy dough rising under a sweet, delicate crust that’s bursting with both chocolate and vanilla flavors—this is a bread that feels like a cozy hug in every bite. It’s a classic treat that’s perfect not only for breakfast or snacks but anytime you crave something sweet and satisfying, and I can’t wait to share this gem with you!
Ingredients You’ll Need
You’ll be surprised how simple, everyday ingredients come together to create this delicious Mexican Sweet Bread. Each element plays an important role in the bread’s tender crumb, delicate sweetness, and rich flavor, so it’s worth paying attention to quality and freshness.
- Dry Yeast (¼ oz): The essential leavening agent that helps your bread rise beautifully and achieve that perfect texture.
- Whole Milk (3/4 cup): Adds moisture and richness, contributing to a tender crumb.
- Unsalted Butter (1/2 cup melted + 1/2 cup softened): Used both in the dough and the topping to create richness and allow the sweet crust to form.
- Granulated Sugar (1/2 cup, divided): Sweetens the dough while also feeding the yeast for proper fermentation.
- Large Eggs (3, room temperature, beaten): Provide structure and a lovely golden color to the bread.
- Salt (1 teaspoon): Enhances flavor and balances the sweetness.
- Vanilla Extract (1 teaspoon in dough + 2 teaspoons in topping): Adds a fragrant note that makes the bread even more inviting.
- All Purpose Flour (4 cups for dough + 1 cup for topping): The backbone of your bread, lending structure and chew.
- Powdered Sugar (3/4 cup): Sweetens the topping for that irresistible glaze.
- Unsweetened Cocoa Powder (1 tablespoon): Gives the chocolate topping its deep, rich flavor.
- Oil (1 teaspoon for greasing): Prevents sticking and helps your dough glide out of bowls and pans easily.
How to Make Mexican Sweet Bread (Pan dulce) Recipe with Chocolate and Vanilla Toppings Recipe
Step 1: Prepare the Yeast Mixture
Begin by warming the milk gently until it feels just lukewarm—that’s between 110 and 115 degrees Fahrenheit. This temperature is perfect for waking up your yeast without killing it. Stir in the dry yeast and half of your granulated sugar, then cover the bowl and let it rest for about five minutes. Look for the mixture to bubble and puff up; that’s your green light that the yeast is active and ready to work its magic.
Step 2: Combine Dry Ingredients
In your mixer bowl, whisk together the all-purpose flour, the remaining sugar, and salt. These dry ingredients work as the foundation of your bread, so it’s important they’re mixed well for even flavor and texture throughout the dough.
Step 3: Mix the Dough
Add the melted butter, beaten eggs, and the bubbly yeast mixture to your dry ingredients. Using a dough hook attachment, mix on medium speed for about 5 to 7 minutes, until the dough forms a tacky but manageable ball. If it feels sticky, sprinkle in a little more flour carefully—this step ensures your bread will have the perfect tender crumb.
Step 4: First Rise
Shape your dough into a smooth ball and place it in a lightly greased bowl. Cover with a clean kitchen towel and allow it to rise at room temperature for roughly two hours. You’ll know it’s ready when it has doubled in size and feels airy and light to the touch. This slow rise is where all the beautiful flavor develops!
Step 5: Prepare the Sweet Topping
While your dough is rising, it’s the perfect time to whip up the magic toppings. Combine softened butter, flour, and powdered sugar in a bowl and beat until the mixture turns fluffy and light. Divide this sweet topping into two bowls; mix cocoa powder into one for a decadent chocolate flavor, and vanilla extract into the other for that classic pan dulce sweetness. Each topping ball will go on top of your dough before baking.
Step 6: Shape and Top Dough Balls
Divide the risen dough into twelve equal pieces, rolling each into a neat ball and spacing them on baking sheets. Press each topping ball into a flat disk and place it atop every dough ball. Use a knife to gently score the topping in a classic shell pattern for that authentic look and delightful texture.
Step 7: Second Rise
Cover your assembled breads loosely with a kitchen towel and let them rest for another 40 to 60 minutes. They’ll puff up slightly again as the yeast gets ready to bake your bread into a fluffy masterpiece.
Step 8: Bake the Bread
Preheat your oven to 350 degrees Fahrenheit. Bake your breads for 18 to 20 minutes, until the bottoms turn golden brown and the toppings are set perfectly. The wonderful aroma will fill your kitchen, making it impossible to wait for these to cool just a bit before enjoying.
Step 9: Cool and Serve
Allow your Mexican Sweet Bread to cool completely on a wire rack before diving in. This cooling step helps the bread set and makes slicing easier. Whether served fresh or with your favorite cup of coffee or hot chocolate, this bread is sure to brighten any moment.
How to Serve Mexican Sweet Bread (Pan dulce) Recipe with Chocolate and Vanilla Toppings Recipe
Garnishes
Sometimes a simple dusting of powdered sugar or a light drizzle of melted chocolate or vanilla glaze can make your bread even more special. Add fresh berries or a sprig of mint next to the bread for a pop of color and freshness.
Side Dishes
This sweet bread pairs wonderfully with classic beverages like café de olla or a creamy hot chocolate. For a brunch spread, consider serving it alongside fresh fruit, scrambled eggs, or creamy yogurt to balance the sweetness.
Creative Ways to Present
Slice the breads and arrange them in a colorful basket lined with a bright cloth napkin for a charming presentation. You might also cut them into smaller portions and serve them as part of a dessert platter, sprinkling bits of chocolate or vanilla crumbs on the plate to mimic the toppings.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Mexican Sweet Bread tightly in plastic wrap or store in an airtight container at room temperature. It will stay fresh for about two to three days. Keep it away from direct sunlight or heat to maintain its softness.
Freezing
If you want to enjoy this bread later, freezing is a fantastic option. Wrap each bun individually in plastic wrap and then place them in a zip-top freezer bag. Freeze for up to two months. When you’re ready, thaw at room temperature or warm gently in the oven.
Reheating
To revive the freshly baked feel, warm your bread in a 300-degree oven for 5 to 7 minutes. This helps re-soften the texture and breathe life back into the toppings without drying it out.
FAQs
Can I substitute the whole milk with something else?
Yes! You can use any milk alternative like almond or oat milk, but whole milk provides the best richness for this bread’s tender crumb.
What if my yeast doesn’t bubble when activated?
If your yeast mixture doesn’t bubble, it likely means the yeast is expired or the milk was too hot or cold. Start again with fresh yeast and ensure the liquid temperature is just right.
Can I make the dough by hand without a stand mixer?
Absolutely. Mixing by hand will take a bit more elbow grease, but knead until the dough is smooth and elastic for the best texture.
Is it necessary to make both chocolate and vanilla toppings?
Not at all! You can make just one flavor if you prefer, but having both creates a fun visual and flavor contrast that enhances the experience.
Can I double this recipe for a larger batch?
Yes, doubling is straightforward; just be sure to adjust your rising times as larger dough batches might take longer, and use bigger bowls for mixing and rising.
Final Thoughts
This Mexican Sweet Bread (Pan dulce) Recipe with Chocolate and Vanilla Toppings Recipe is truly one of those delightful homemade treasures that brings joy from the kitchen to the table. Its tender dough, contrasting toppings, and nostalgic flavors make it a treat you’ll want to bake again and again. I hope you enjoy making and sharing it as much as I do!
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Mexican Sweet Bread (Pan dulce) Recipe with Chocolate and Vanilla Toppings Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: Mexican
Description
This authentic Mexican Sweet Bread recipe yields soft, fluffy rolls topped with a delectable sweet crust in vanilla and chocolate flavors. The enriched yeast dough is enhanced by a tender sweet topping scored with a signature shell pattern, then baked to golden perfection. Perfect for breakfast, snacks, or paired with coffee, this traditional pan dulce delights with its balance of buttery softness and sweet, tender crunch.
Ingredients
Dough Ingredients
- 1 package Dry Yeast (¼ oz)
- 3/4 cup Whole Milk
- 1/2 cup Unsalted Butter, melted
- 1/2 cup Granulated Sugar, divided
- 3 Large Eggs, room temperature, beaten
- 1 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 4 cups All Purpose Flour
- 1 teaspoon Oil, for greasing
Sweet Topping Ingredients
- 1/2 cup Unsalted Butter, softened
- 1 cup All Purpose Flour
- 3/4 cup Powdered Sugar
- 2 teaspoons Vanilla Extract
- 1 Tablespoon Unsweetened Cocoa Powder
Instructions
- Prepare the Yeast Mixture: Warm the milk carefully in 40-second intervals until it reaches 110-115°F, making sure it’s warm but not hot. Stir in the dry yeast and half of the granulated sugar. Cover and let it sit for at least 5 minutes until it becomes bubbly, indicating the yeast is active.
- Combine Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, blend the all-purpose flour, the remaining sugar, and salt evenly.
- Mix the Dough: Add the melted butter, beaten eggs, and the activated yeast mixture to the dry ingredients in the mixer. Mix on medium speed for 5 to 7 minutes until the dough is tacky but not sticky. Add extra flour if needed to achieve the right consistency.
- First Rise: Form the dough into a ball and transfer it to a lightly oiled bowl. Cover with a clean towel and allow it to rise at room temperature for about 2 hours or until doubled in size.
- Prepare the Sweet Topping: Using an electric mixer, cream together the softened butter, flour, and powdered sugar until light and fluffy, about 2 to 3 minutes. Split the mixture evenly into two bowls. Stir cocoa powder into one bowl for chocolate topping and vanilla extract into the other for vanilla topping. Mix well.
- Shape and Top Dough Balls: Divide each topping mixture into 6 equal portions and shape into small balls. Flatten each ball into a disk. Divide the risen dough into 12 even pieces, roll each into balls and place them spaced on baking sheets. Top each dough ball with a topping disk and score the topping with a knife in a shell pattern.
- Second Rise: Loosely cover the topped dough balls and let them rise at room temperature for 40 to 60 minutes until puffed.
- Bake the Bread: Preheat oven to 350°F (175°C). Bake the dough for 18 to 20 minutes, or until the bottoms turn golden brown and the topping is set.
- Cool and Serve: Remove the baked bread from the oven and cool completely on a wire rack before serving. Enjoy fresh or with coffee.
Notes
- Ensure milk temperature is between 110-115°F to activate the yeast properly without killing it.
- The topping can be flavored with vanilla or cocoa powder for variety.
- Scoring the topping helps create the traditional shell pattern and texture.
- Use room temperature eggs for best dough consistency.
- Proofing times may vary depending on room temperature.
- Store leftover bread in an airtight container to maintain freshness.
