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
Scale
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.
