Pan Dulce De Calabaza Sweet Pumpkin Bread Recipes

AUTHENTIC DULCE DE CALABAZA (MEXICAN PUMPKIN CANDY)

Steps:

• Cut pumpkin into uniform wedges or slices. Peel and cut pieces of desired size.
• Soak overnight in lime water to cover. (Use 1 tablespoon lime to each quart of water. Stir lime water well before pouring over pumpkin.).
• Remove pumpkin from lime water and wash thoroughly 3 or more times in clear water.
• Cover pumpkin with warm water and bring slowly to boiling point. Boil for 5 minutes.
• Drain and wash twice in clear cold water. Drain for an hour.
• Pierce each piece in several places with a fork so that sugar syrup can be absorbed.
• Weigh pumpkin and use equal amount of sugar. Cover pumpkin with sugar, moisten with water and bake at 300 degrees until pumpkin is crystalized, about 3 hours.
• Drain and place pumpkin on wax paper to dry.
• Will keep refrigerated about a week but you should double bag leftovers and freeze for later.

PAN DULCE DE CALABAZA - SWEET PUMPKIN BREAD

Steps:

• Preheat the oven to 350°F Butter a 9-x-5-inch loaf pan an d line th bottom with baking parchment or waxed paper.
• In a medium bowl, sift together the flour, baking powder, cinnamon, nutmeg, salt, and allspice.
• Place the calabaza puree, sugar, butter, and eggs in a large mixing bowl and thoroughly combine with an electric mixer. With the mixer at low speed, gradually add the flour mixture. Fold in the raisins. Spoon the batter into the prepared loaf pan.
• Bake on the middle rack of the oven until the loaf has risen and a toothpick inserted in the center comes out clean, 5o to 60 minutes. Let the loaf cool in the pan on a wire rack for 10 minutes, then turn it out onto the rack, peel off the paper, and let it cool completely before serving.

PILONCILLO Y CANELA -MASA PARA EMPANADAS(EMPANADA DOUGH)

Steps:

• Sift the flour into a large bowl. Cut in the shortening until you have small crumbles. Cut in the piloncillo sugar and yeast until well incorporated.
• Mix in the eggs and cinnamon. Gradually add in the warm milk until dough forms. Transfer to a flat surface and knead for 6 to 8 minutes. If dough is too dry, add a little more milk. If it's too sticky, mix in a little more flour. Place in a greased bowl, cover and let rise at room temperature for 2 to 2 1/2 hours.
• Once dough rises, preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper, set aside. Pull off enough dough to make a 1 1/2 ounce dough ball. Roll out to about 4 inches in diameter. Fill with 2 tablespoons of filling. Fold over and press gently around the filling to take out any air. Gently press with the palm of your hand.
• Leave as is or you can pinch and fold over to seal. Repeat until done and transfer onto lined baking sheets. Brush the tops of empanadas with milk. Bake for 20-22 minutes on the middle rack until golden brown. For a darker brown, turn broiler on high for less than one minute. Let cool completely before storing in an airtight container. Eat within a few days for fresher empanadas.