Pan Dulce

     recipe from joythebaker.com

     adapted from recipezaar

DOUGH

  • 1 tablespoon dry yeast
  • 1 tablespoon sugar
  • 1/4 cup 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 cocoa
  • 1/8 teaspoon cinnamon
*Please excuse the numbering of the instructions below. I don't know how to make it stop doing what it's doing. Sorry friends.
  1. For Dough: In a small bowl, dissolve the yeast and 1 tablespoon sugar in warm water.
  2. Let stand 6-8 minutes.
  3. In a large mixing bowl, combine 3 cups bread flour, salt, sugar and shortening and blend thoroughly.
  4. Add yeast mixture and 2 eggs.
  5. Mix completely.
  6. Add remaining eggs and mix.
  7. Add remaining bread flour and mix until the dough forms a loose, soft, and elastic dough.
  8. It should be a little sticky but firm enough to shape easily with buttered hands.
Butter the work surface into a 4x6-inch rectangle, 1 1/2 inches thick.
Cut into 16 medium or 24 small squares.

  1. Cover lightly with plastic wrap for 1 to 1 1/2 hours and let dough rise.
  2. Shape each dough square into a dome-shaped circle.
  3. On a lightly greased cookie sheet, place rolls 2 inches apart.
  4. For Topping: In a food processor using a metal blade, add the butter, shortening, powdered sugar, 1 cup flour and vanilla. You can also use a stand mixer for this process.
  5. Process until smooth, then divide into 2 equal parts.
  6. Leave one part plain and shape into a log. You can use a bit of pink or yellow dye to color this potion of the dough before shaping into a log, wrapping in wax paper, and chilling.
  7. Add cocoa and cinnamon to the other half of dough and wrap in wax paper.
  8. 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.
  10. Place topping circle on top of dough circle.
  11. It should completely cover dough.
  12. Use a sharp knife to cut a crisscross or shell design on top.
  13. Let rolls rise again in a warm place for about 1 to 1 1/2 hours.
  14. Preheat oven to 350 degrees F
  15. Bake for 12- 15 minutes, until lightly browned.