Pan Dulce
1 Tbsp dry yeast
1 Tbsp sugar
1/4 cup warm water
3 2/3 Cups white bread flour
1 tsp salt
1/3 Cup sugar
2 Tbsp shortening
5 large eggs, beaten
In a small bowl, disolve yeast and 1 Tbsp sugar in warm water. Let stand 6-8 mins. In a large mixing bowl, combine 3 cups bread flour, salt, sugar and shortening, blending thoroughly. Add yeast mixture and 2 eggs. Mix completely. Add remaining eggs and mix. Add remaining bread flour and mix until the dough formes a loose, soft and elastic dough. It should be slightly sticky but firm enough to shape easily with buttered hands. Butter work surface and top of dough. Shape dough into 4x6 inch rectangle, 1 1/2 inches thick. Cut into 16 medium or 24 small squares. Cover lightly with plastic wrap and let rise for 1-1 1/2 hours. Shape each dough share into a dome shaped circle. On a lightly greased cookie sheet, place rolls 2 inches apart.
Topping
1/4 Cup unsalted butter
1/4 Cup shortening
1 Cup powdered sugar
1 Cup all purpose flour
1 tsp vanilla
1 Tbsp grated lemon peel
1 1/2 Tbsp granulated sugar
1 1/2 Tbsp all purpose flour
1 Tbsp cocoa
1/8 tsp cinnamon
In a food processor, using a metal blade add butter, shortening, powdered sugar, 1 Cup flour and vanilla. Process until smooth. Divide into 3 equal parts. Leave one part plain. Mix lemon peel into the second one. Process the third with cocoa and cinnamon and each into a log. Chill the 3 logs until ready to use. Cut off 2 tbsp. of topping from log and flatten with palms into a circle. Place topping circle on top of dough circle. It should completely cover the top of the dough. Use a sharp knife to cut a crisscross or shell design on top. Let rolls rise again in a warm place for about 1-1 1/2 hours. Bake 12-15 minutes in a preheated 350° oven until lightly browned.
Submitted by Dee Dee
Breads and ABM Recipes
International Dishes
RecipeBox Index
