Pan Dulce- Pan de Huevo

Doug and I went to San Antonio over spring break.  We discovered a wonderful pastry that were little loaves of bread that were rich, yeasty, not too sweet but topped with colorful pink and yellow sugar.  They looked to be just right for Easter and the arrival of Spring.  These are perfect for a dessert or a snack.  Pan Dulce is often eaten at breakfast with coffee, which is how I have been enjoying it.   This is also called Pan de Huevo or egg bread.  It takes a little time as the bread is made from scratch, but what a treat to serve for special occasions or breakfast or dinner guests.  

Pan Dulce

Ingredients:

• 1 package dry yeast
• 1 Tablespoon sugar
• 1 cup lukewarm water
• 1/2 cup sugar
• 1/4 cup vegetable shortening
• 4 eggs (huevos), beaten, room temperature
• 1 teaspoon salt
• 4 cups flour

Topping:

• 1/2 cup shortening
• 1/2 cup powdered sugar
• 1/2 cup granulated sugar
• 1 cup flour
• 3 teaspoons vanilla
• food coloring (optional) 

Printable version of recipe: Pan Dulce

Pan Dulce from Mi Tierra Bakery in San Antonio.

Pan Dulce is a main staple food in Mexico and other Latin American Countries.  It was the French and Spanish who introduced crispy rolls, baguettes, and sweet pastries to Mexico.

A popular demand grew for this new bread and Mexican bakers quickly adopted the French techniques to make their own varieties.  Everyone in Mexico seems to have a favorite bread, and there are many to chose from.  It is said that the varieties of Pan Dulce number in the thousands, and they all usually have a funny name.  Some are the same shapes you still find in French bakeries today, but with a Mexicanized name. Since the price of bread in Mexico is inexpensive and very filling, it has become a daily meal for many known as "merienda".  Whether you need something to go with your coffee or champurrado, Pan Dulce makes the perfect choice.

(from laconchabakery.org)

Proof the yeast.

Bakers proof yeast before mixing dough in order to determine if the yeast is alive and active, or dead and a dud.  If you've ever gone through the trouble to assemble ingredients, mix the dough, let it rise...only to find out that it hasn't risen one bit, then you know the importance of proofing the yeast beforehand.  

The first step is to dissolve the yeast in lukewarm water.  I followed the directions on the package of yeast for the correct temperature for the water.  To activate the yeast for traditional baking methods, dissolve one packet in 1 cup lukewarm water.  The temperature of the water will be 110-115 degrees.

Use a thermometer to determine liquid temperature.

Add the water.

Pour the water into a bowl, not a cup.  You want a lot of surface area for the 

active dry yeast, so it dissolves quickly.

Add 1 tbsp sugar.  Stir until yeast is dissolved in the warm water.

The idea in using the sugar is to give dissolved active dry yeast some fast food so you can see if the yeast will gobble it up.  Don't use sugar substitutes as they do not have the chemical structure needed.

Leave the bowl with the sugar and yeast solution alone to proof in a warm place for 10 minutes.

Check  the bowl with the solution.  If it has froth or bubbles, then you have "proof" that the yeast is alive.  If not, the yeast is a dud and you need to toss it out and start over again with a new batch of active yeast.

 In a large mixing bowl, add sugar.

Measure and add shortening.

Cream shortening and sugar.

Beat 4 eggs which are at room temperature.

Slowly add eggs then, salt.

Mix until incorporated together.  

Add yeast  mixture that has rested 10 minutes.

In a separate bowl, measure 4 cups flour and make a well in the middle of the bowl.

Pour the yeast mixture into the flour well.

Stir in the flour until it is integrated.

Slowly begin to mix the liquids into the flour until a dough forms.

Lightly spray bowl with nonstick vegetable spray for the dough to rise in.

After the dough forms, begin to knead it on a lightly floured surface.

Continue to knead dough for 15 minutes.

Place dough into the lightly greased bowl.

Cover with a damp towel and place in a warm area and let it rise for one hour.

I preheated the oven to 200 degrees for 5 minutes.  

Then I turned the heat off and placed the dough in the warm oven to rise.

While the dough is rising make the topping.

 Measure 1/2 cup shortening into food processor.

Add 1/2 cup powdered sugar. 

 Add 1/2 cup granulated sugar.

 Add 1 cup flour.

Measure 3 teaspoons vanilla extract.

Pulse the ingredients together .

The mixture will appear crumbly.

Divide the dough into how many colors you want to make.

Popular colors are yellow and pink.

After you add the coloring knead it between your hands.

The topping will be very soft and slightly crumbly.

Divide the topping into 16 portions.

 Flatten out the topping.  I used a rolling pin.

The topping is delicate because it is very soft.

Set aside while you finish preparing the dough.

After 1 hour the dough will look like this.

Cut the dough and divide it into 16 portions.

Roll each portion into a round shape and pat it down slightly.

Then place it onto a lightly greased baking sheet .

Cover with a damp cloth and let them rise for another hour.

Place each portion of the topping on one piece of dough.

Slowly slide a sharp knife through the topping to create designs.

If you do not carve a design it will crack on its own.

Bake at 350 degrees for 15 minutes.

Let them cool slightly and enjoy!

What a great breakfast for house guests!

Muy Bueno!

We enjoyed the Mi Tierra Restaurant and Bakery in San Antonio when we visited over our spring break in March.  If you ever travel to that beautiful city, make it a point to sample their delicious pastries and stay for their traditional Mexican cuisine.  The atmosphere was great and the place was adorned with Christmas lights, flags, and colorful decorations.  Our waitress was dressed in traditional Mexican attire.  There was also a mariachi band strolling around to serenade if you wish.  The whole place was fun and festive!

Hemos tenido un viaje maravilloso!

Cascarones!

When visiting our niece, Andrea, in San Antonio, she told us of a Mexican tradition at Easter time.

Cascarones or confetti eggs are festive, hollowed-out chicken eggs filled with confetti or small toys. They are rumored to have originated in China and brought to Europe by Marco Polo. In Italy they were first used as a courting ritual, filled with perfume and then capped with wax. Men would throw them at women they found attractive. The custom then traveled to Spain and was later brought to Mexico in the mid-1800s by Emperor Maximilian’s wife. It was in Mexico that the perfumed powder was replaced with confetti.
In Spanish, cáscara means eggshell. Cascarones are common throughout Latin American and are similar to the Easter eggs popular in many other countries. They are mostly used in Mexico during Carnival, but in US and Mexico border towns the cultures combined making them a popular Easter tradition.
Decorated, confetti-filled cascarones may be thrown or crushed over the recipient's head to shower him or her with confetti. In addition to Easter, cascarones have become popular for occasions including birthdays, Halloween, Cinco de Mayo, Dieciséis, Day of the Dead, and weddings (wedding cascarones can be filled with birdseed). Like many popular traditions in Mexico, cascarones are increasingly popular in the southwestern United States. For example, they are especially prominent during the two-week, city-wide festival of Fiesta in San Antonio, Texas. Cascarones are usually made during Easter time.
Having a cascarón broken over one's head is said to bring good luck.
(from Wikipedia)

We delivered some cascarones to our 6 grandsons in Indiana for our Easter celebration!