What Is A Panaderia

At present, scholars estimate there might be as many as 2,000 different types of pan dulce in Mexico. Imagine sleeping on a bed made of 2,000 unique pan dulces — ah, the things we can dream up!

>> READ MORE: The Other Side of the Tortilla: Guide to Mexican Pan Dulce

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It is difficult to resist the enticing aroma of freshly baked bolillos (French rolls) and pan dulce (sweet bread). So here’s a simple recipe that you can make in your kitchen so you can grab a bite of that fresh-baked sweet treat whenever you crave it.

Prep Time: 10 minutes | Cook Time: 18 minutes | Rise time: 2 hours 30 minutes | Total Time: 2 hours 58 minutes | Servings12 servings | Calories348kcal

For the Dough:

• 1 package dry yeast or 1 tablespoon
• 3/4 cup milk
• ½ cup butter melted
• 1/2 cup sugar divided
• 3 eggs room temperature
• 1 teaspoon salt
• 1 tsp vanilla extract
• 4 1/2 cups flour

For the Topping:

• 1/2 cup unsalted butter very soft
• 1 cup powdered sugar
• 1 cup flour
• 1 tbsp vanilla extract
• Optional: food coloring cocoa powder cinnamon

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Instructions (Dough):

1. Warm your milk to about 110F then transfer to the bowl of your stand mixer or a large bowl if using an electric hand mixer. Mix in half the sugar and the yeast. Set aside for about 5 minutes or until the yeast is nice and bubbly. No bubbles mean dead yeast so you’ll have to start over if this happens.

2. Whisk in the eggs, vanilla, salt and remaining sugar then whisk in half the flour to create a smooth paste.

3. Add the melted butter and mix once more then place on your stand mixer add the remaining flour and attach a dough hook. Run the mixer on medium speed for 5-7 minutes or until the dough comes together, is smooth and will not stick to your finger when pressed lightly. You can sprinkle a couple teaspoons of flour on the edge of the bowl to discourage the dough from sticking.

4. Transfer the dough to a large lightly oiled bowl then cover and place in a warm place to rise for one and a half to two hours, or until doubled in size.

Instructions (Toppings):

Mix the flour and powdered sugar together in a medium bowl then add the butter and vanilla. Work together with a spatula or your clean hand until a smooth paste forms. You can divide the mixture into batches and flavor with ½ tsp cinnamon, 1 tbsp cocoa powder, etc. A few drops of food coloring can be worked into the batched for some visual interest if desired.

Baking:

1. Lightly flour your counter and invert the dough onto it then divide into 12 equal pieces, about 90g each. Place your thumb and middle finger together then cup the dough in your hand and move in small circles on the (unfloured) counter to create a roll shape. Place six rolls onto each baking sheet lined with parchment paper.

2. Portion out 1 ½ tbsp balls of the topping, about 30g. Flatten into thin disks large enough to cover your buns then place over the bun. Use a very sharp knife to cut the Concha pattern into the top. You can also cut a grid, or any other pattern you enjoy.

3. Cover loosely with plastic wrap and allow your conchas to rise for about 30 minutes or until roughly doubled in size. Preheat oven to 350F.

4. Bake at 350F for 18 to 20 minutes or until the bottoms are golden.

For the full recipe by Preppy Kitchen, including additional tips, tricks, and notes, click this link.

And to read more about the art of modern-day pan dulces such as the different types found in bakeries around Mexico, click here.

Source: https://t-tees.com
Category: WHAT