Pan Dulces 53 Recipes

CONCHAS RECIPE

Steps:

• Have each ingredient ready and measured (by weight) before starting, and thoroughly read the notes above. Mix the all-purpose flour, yeast, sugar, and salt in the bowl of a stand mixer at medium speed, just to mix it well.
• Add the butter and mix well (using the stand mixer with the hook attachment), then mix in the eggs and vanilla extract and slowly pour the milk in little by little until the dough looks cohesive (you may need less or more milk, as some flours soak up more liquid than others). Keep beating the mixture for about 7 minutes at medium speed. Add a little more flour around the inside of the bowl (2-3 tablespoons), just enough for the dough to separate from the container. The dough should be soft and slightly sticky.
• YOUR DOUGH SHOULD FEEL VERY SOFT AND ELASTIC.
• Place the dough on your floured working table and knead it just enough to shape it into a ball.
• Place this ball in a large greased bowl to rest. Cover it with plastic wrap (or wax paper) and a kitchen napkin. Let the dough rest in a warm place for about 2 hours until it doubles in size. I usually turn the light on in my oven and place the bowl inside, close to the light. Be aware that if your kitchen is cold, the dough will take longer to rise. Be patient and do not try to proceed to the next step until the mixture has doubled in size.

PAN DULCE

Steps:

• In a small pan, combine 6 tablespoons butter or margarine and 1 cup milk; heat to 110 degrees.
• In a large mixing bowl, combine yeast, salt, 1/3 cup sugar, and 2 cups of the flour. Pour in warmed milk mix. Beat, scraping often, with an electric mixer on medium speed for 2 minutes. Blend in 2 whole eggs and 1 cup flour; beat on high for 2 minutes. With a spoon , beat in enough of the remaining flour to form a stiff dough.
• Knead on a floured board till smooth, about 5 minutes. Place in a greased bowl, turn to grease top, cover, and let rise until doubled.
• While dough is rising make streusel. Stir together 1/2 cup sugar and 2/3 cup flour. Mix in 3 1/2 tablespoons cold butter or margarine. Mix to get fine crumbs. Blend in 2 egg yolks with a fork. For chocolate streusel, mix 2 tablespoons cocoa powder with flour.
• Punch dough down, turn onto floured board. Divide into 14 pieces. Shape each into a ball. Shape 7 into seashells. Squeeze 1/4 cup of streusel into a firm ball; and press over the top of each round. Score with slightly curved parallel lines to resemble a scallop shell. Roll remaining dough into 4 by 8 inch ovals. Top each with 3 tablespoons streusel. To make horns, roll oval from short end; stop half way, fold in sides, and finish rolling. Curl ends in to form a crescent. Place buns about 2 inches apart on a greased baking sheet. Cover lightly, and allow to rise until doubled, about 45 minutes. In a small bowl, beat together 1 egg and 2 tablespoons milk.
• Brush buns with egg mixture. Bake at 375 degrees F (190 degrees C) until lightly browned, about 15 to 17 minutes.

MANTECADAS (SWEET MEXICAN MUFFINS)

Steps:

• In a small bowl, whisk together the flour, salt, baking powder, and baking soda. In another bowl, whisk together the eggs, buttermilk, and vanilla extract.
• Beat the butter with the sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy and pale in color, this should take about 2 minutes.
• Add 1/3 of the dry ingredients, followed by 1/3 of the wet ingredients. Repeat until you've added all of the dry and wet ingredients.
• Cover your batter with plastic and let it rest in the fridge for 2 hours.
• After the batter has rested in the fridge, preheat your oven to 425 degrees and line a muffin pan with cupcake liners.
• Add 3 tablespoons (or two 1 1/2 tbsp cookie scoops) of the batter to each of the cupcake liners. Bake your muffins at 425 for 8 minutes, then lower the temperature to 400 degrees and bake for 8 more minutes. Let your muffins cool completely before serving.*Store in a ziploc bag overnight to prevent the muffins from drying out.

CORTADILLOS MEXICANOS- LA PANADERIA PINK CAKE

Steps:

• Preheat oven to 350 degrees F. Spray or oil a 11 1/2X8 (for thicker cake) or a 9X13 (for thin cake), set aside.
• In one bowl, sift together the flour, cornstarch, baking powder and salt. Stir to combine, set aside.
• In another bowl, cream together the sugar, eggs, oil and vanilla until creamy. Add in the lemon(or lime) zest, if using. While the mixer is running, alternate adding some flour, then some milk until batter is smooth.
• Pour into prepared pan and bake for 20 to 25 minutes or until knife comes out clean from center of cake. Start checking the cake after 20 minutes. If you over bake, it will be dry. Remove from oven and let cool.
• Once cake has cooled, prepare frosting. In a large bowl, whisk together the powdered sugar, butter, milk and vanilla. Add the food coloring and stir until well combined. If using zest, mix that in . Frost the cake in the pan and add sprinkles. The frosting will firm up as it sets.

PAN DULCES

Steps:

• Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter, stir until melted and pour into a large bowl to cool.
• Dissolve yeast in the milk mixture. Mix in 1/3 cup sugar, salt, eggs and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Divide the dough into 16 equal pieces and form into rounds. With a rolling pin, roll the rounds into oval buns. Place them onto two lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• While the bread rises, make the topping: In a small bowl, stir together 1/2 cup sugar, 2/3 cup flour, butter until a crumb mixture forms. Stir in the egg yolks until well blended. Crumble the topping over the rolls so the entire surface is covered.
• Bake in preheated oven for 15 to 20 minutes, or until sugar topping is lightly browned.

PAN DULCES

Steps:

• Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter, stir until melted and pour into a large bowl to cool.
• Dissolve yeast in the milk mixture. Mix in 1/3 cup sugar, salt, eggs and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Divide the dough into 16 equal pieces and form into rounds. With a rolling pin, roll the rounds into oval buns. Place them onto two lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• While the bread rises, make the topping: In a small bowl, stir together 1/2 cup sugar, 2/3 cup flour, butter until a crumb mixture forms. Stir in the egg yolks until well blended.
• Crumble the topping over the rolls so the entire surface is covered. Bake in preheated oven for 15 to 20 minutes, or until sugar topping is lightly browned.

PAN DULCES [53]

Steps:

• Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter, stir until melted and pour into a large bowl to cool. Dissolve yeast in the milk mixture. Mix in 1/3 cup sugar, salt, eggs and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Divide the dough into 16 equal pieces and form into rounds. With a rolling pin, roll the rounds into oval buns. Place them onto two lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). While the bread rises, make the topping: In a small bowl, stir together 1/2 cup sugar, 2/3 cup flour, butter until a crumb mixture forms. Stir in the egg yolks until well blended. Crumble the topping over the rolls so the entire surface is covered. Bake in preheated oven for 15 to 20 minutes, or until sugar topping is lightly browned.