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
Pan Dulce
Ingredients
- 1 ½ cups lukewarm water
- 1 ½ tablespoon granulated yeast (2 packets)
- 1 ½ tablespoon coarse sea salt or kosher salt
- 8 eggs lightly beaten
- ½ cup honey
- 1 ½ Cups unsalted butter , melted (3 sticks)
- 7 ½ cups all purpose flour
Topping for Pan Duice
- 6 tablespoon unsalted butter , softened
- 1 teaspoon vanilla
- ¾ cup confectioners sugar
- ⅔ cup all purpose flour
- 2 teaspoon cocoa powder , sifted after measuring
Instructions
- Mix the yeast, salt, water in the bowl of your mixer, mix well
- Add in eggs, honey and melted butter, and continue to mix until well blended
- Add in flour and using your dough hook, incorporate all the flour, mix just enough so that all the flour is mixed in.
- The dough may look loose and wetter than you think it should be, it may also look like it has lumps, that’s ok.
- Transfer dough to another bowl, cover with a towel and allow to sit and rise for two hours.
- Chill dough for at least 2 hours, before making the rolls*
Topping
- In the bowl of your mixer cream butter using the paddle attachment
- Add in confectioners sugar and flour and continue to mix until creamy.
- Add in vanilla and increase speed to whip into mixture.
- Scrape down bowl and remove half of the mixture. Mixture should have the consistency of a soft dough.
- Add cocoa powder to remaining dough and mix well.
- roll doughs on floured surface making logs of each flavor topping.
- roll logs in plastic wrap and set aside
- cut out twelve 2 oz pieces of dough, using floured hands roll each piece into a ball, by pulling the dough down and around, pulling it tight at the bottom.
- Place dough ball on baking sheet and continue the process until all are done.
- cover with a towel and allow to rise for 20 minutes.
- Preheat oven to 375 degrees
- After the rolls have puffed slightly* take each cylinder of the topping and slice into six equal pieces.
- Flatten the pieces out with your hand until they are as big as the roll top.
- Place each piece on a roll, and flatten the buns out some
- use a knife blade side up, and mark the topping on each bun by making 3-4 lines in the dough with the knife(don’t cut the topping, just leave deep impressions)
- make any type of cross patterns that you like.
- Cover the buns and allow to rise for another 20 minutes
- Bake for 20 minutes or until the roll is a nice deep golden brown.
Cookin' Canuck says
This pan dulce looks wonderful, Dennis! Once I got over my fear of yeast, there was no stopping me. This recipe will be next on my list to try.
Lisa @ Tarte du Jour says
Yum, I’ve never made these and I’m looking forward to it! I sure wish I had one right now with my cup of coffee. It would complete my coffee moment!
Lacy says
Everything you make looks just amazing! I am definitely trying out this recipe for pan dulce (and the caramel pecan buns, and…) 🙂
Alison @ Ingredients, Inc. says
These look incredible. I need to get the guts to make this! I am so intimidated by bread. Looks amazing
Marce says
OMG! this sounds fantastic! it remembers my granny too, and my childhood, the breakfast with “chocolate caliente y pan dulce” omg, more than water in my mouth I have a tear on my chick, beautiful memories, thanks for share the recipe!!
Rachel @ My Naturally Frugal Family says
What a fantastic post and the pictures make my mouth water. It is great that you mentioned Maggie’s giveaway. The items she has are so cute.
Terra says
Oh this brings back happy memories for me too! I lived in Tucson, AZ for 15 years, you would see Conchas everywhere. I had a dream last night I was making brioche. Guess that is a sign I need to make both your recipes! These look fantastic! Take care, Terra
Vibey @ Yumbo McGillicutty! says
Wow – there are so many different things you can call “pan dulce” in the Spanish-speaking world that I’ve managed to never see or try these! (Where I was born, pan dulce is the Christmastime panettone.) I do love brioche, though, even if it’s been years since I made it. That topping enough makes me wonder whether I dare press Ye Olde Kenwood into service. Hmmm…
Apron Appeal says
I had to scroll up to the top of this post to make sure I was reading your blog. I was more than just surprised that artisan bread was your first adventure in yeast. 🙂
Kristin says
i never realized you could make pan dulce from brioche dough… the wonders of brioche keep on amazing me!
Stephanie @ Eat. Drink. Love. says
I’ve never had this not have I heard of it! These look so incredible!!
Ann says
These look fabulous! When I was a kid, living in New Mexico, I had them….but I’ve never seen them since. I’m thrilled to see this recipe! I adore Maggie and her blog and I’ve already entered for her giveaway!
Mari @ Mari's Cakes says
Chef these are perfect…. they look delicious! I would love to try your recipe soon. Thanks 🙂
Maggie @MaggieCooks says
Yummy! I actually had pan dulce yesterday! I can’t wait for winter to come so I can have some soaked in hot chocolate!! 🙂
on this month they make them green white and red like the mexican flag!
thank you for the shout out chef dennis you are a great friend!!!! 🙂
FreeSpiritEater says
Chef Dennis you did a wonderful job on the pan dulce. I loved having it for breakfast on Sunday mornings, especially with a big mug of Mexican hot chocolate. As always the photos are lovely. Thanks for sharing this recipe, brought back great memories =]