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Pan dulce
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4.88 from 8 votes

Pan Dulce

One of my favorite childhood memories is my Grandmother taking me to get Pan Dulce.  With this No-Knead Brioche dough I was able to recreate the deliciousness at home.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Breakfast Cake
Cuisine: Mexican
Servings: 2 batches
Calories: 342kcal


  • 1 ½ cups lukewarm water
  • 1 ½ Tbsp granulated yeast (2 packets)
  • 1 ½ Tbsp 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 Tbsp unsalted butter , softened
  • 1 tsp vanilla
  • ¾ cup confectioners sugar
  • cup all purpose flour
  • 2 tsp cocoa powder , sifted after measuring


  • 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*


  • 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.


I did make this from fresh dough that had risen at room temperature for 2 ½ hours and they were perfect! you can also just use coarse granulated sugar as the topping


Calories: 342kcal | Carbohydrates: 42g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 92mg | Sodium: 461mg | Potassium: 79mg | Fiber: 1g | Sugar: 9g | Vitamin A: 520IU | Calcium: 20mg | Iron: 2.3mg