Pan Dulce is a wonderful thing and if you’ve ever wanted a foolproof easy recipe to make these amazing Mexican buns, I’ve got exactly what you’ve been looking for! The best pan dulce are made from a brioche dough and the no-knead brioche recipe came out better than expected, creating these delicious buns.
Spending the early part of my childhood in Texas one of my fondest memories was of Pan Dulce, and if anything could transport me magically through time it would be those sweet rolls. My grandmother would often have them on hand or send me to Alejandro’s on the corner, and if I was lucky he would still have a few left….sigh
It’s been years since I had even thought of those wonderful rolls, and when I saw the recipe for them in Nick Malgieri’s latest cookbook bake!, I knew I just had to make them. The task of making the fresh dough was the only thing keeping me from those incredible buns, then I happened to be going through my Artisan Bread in 5 Minutes a day, and saw the recipe for brioche dough!
Making this dough took a leap of faith, since other than the artisan bread, I had never baked using yeast before. If you read my last post, Pecan Caramel Cinnamon Buns then you know how good that dough turned out.
I made these buns 3 times and they came out perfectly each time. The last batch I made was from fresh dough that had not been refrigerated and they were perfect! I did make them a little too big, and I would advise using no more than 2 ounces of dough for each bun, they make a perfect size to serve with coffee or traditionally hot chocolate!
If you enjoyed this recipe you may also like these:
- Pecan Caramel Cinnamon Rolls (no-knead)
- Apple Butter Sticky Bun Recipe
- Homemade Artisan Bread
- Artisan No-Knead Bread