Mexican sweet bread

Pan dulce (Spanish: pan dulce – sweet bread) – popular in Mexico baking, which is represented by many species buns and cookies, in total there are from 500 to 2000. Mexican sweet bread is considered one of the most diverse in the world, especially when you consider that the development influenced by both Spanish and French cuisine. This recipe represents the main and most common form of pan dulce, when the bun is baked for a while with sugar topping, on which you can make cuts with a knife, leaving bizarre patterns. AT the result after baking it turns out not only beautiful and patterned, but also incredibly tasty with a pleasant texture of delicate crumb and crispy topping. Nutrition value of one serving: (total 16) Calories 189, total fat 10 g., Saturated fat g., Proteins 2 g., carbohydrates 24 g, fiber g., cholesterol mg., sodium mg., sugar g. Time: 2 hour. thirty min Difficulty: easy Servings: 16 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Buns

• 1 tbsp. l Sahara
• 1 tbsp. l or 1 sachet of dry yeast
• 0.5 tbsp. a little warm water
• 2 tbsp. l margarine
• 1/3 Art. Sahara
• 4 eggs (room temperature, beaten)
• 1 tsp salt
• 3.5 tbsp. premium flour

Topping

• 0.5 tbsp. margarine
• 0.5 tbsp. powdered sugar
• 0.5 tbsp. granulated sugar
• 1 tbsp. premium flour
• 3 tsp vanilla extract
• Food coloring (optional)

Recipes with similar ingredients: premium flour, dough yeast, eggs

Recipe preparation:

1. Dilute in warm water 1 tbsp. l sugar and yeast. Leave on 10 minutes.
2. In a large bowl, beat margarine and sugar until lush. Slowly stir while adding eggs, salt and yeast. Then add flour for 1 tbsp. at a time and knead the dough at a low mixer speed. Cover the dough and let it rise in a warm place for 45 minutes. Divide the dough into 16 parts and form from each part ball. Put them on a greased baking sheet, leaving a large distance between the balls. Press lightly each ball by hand, flattening them. Leave the dough to climb another час.
3. While the dough rises a second time, in a food processor mix all topping ingredients to a homogeneous mass. At If desired, add a few drops of food coloring. Hands divide the filling into 16 parts. Roll each piece between palms in a ball, and then lay on a surface sprinkled with flour and roll with a rolling pin to a diameter of about 12 cm. or topping could cover the risen bun. Cover before baking topping the buns, gently push it in and with a knife cut into topping the pattern without damaging the dough.
4. Bake rolls conch at a temperature of 175 ° C for about 15 minutes or until golden brown. Cool on a wire rack and serve.
   

   Mexican Muffins Pan Dulce

   A variety of konchas. You can change the appearance of these buns, creating various patterns of sugar topping. The easiest way to do the topping is “engraving” by him several lines, or a pattern crosswise. And then wait so that the buns rise and the pattern diverges to the sides that appear on cracks form an interesting visual effect too.