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 minutesmins
Cook Time20 minutesmins
Total Time50 minutesmins
Course: Breakfast Cake
Cuisine: Mexican
Servings: 2batches
Calories: 342kcal
Author: Adapted from Artisan Bread in Five Minutes a Day , and Nick Malgieri's Bake!
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.
Notes
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