"Secrets to Cooking Tex-Mex"

Pan Dulce from Celebrate San Antonio Cookbook

Pan Dulce are dome-shaped sweet rolls with a sugar topping of vanilla, chocolate, or
lemon etched into a shell design on top. Mexican neighborhood bakeries that are
family owned and operated for two or three generations have fulfilled the baking needs
of many San Antonians for a long time. Specializing in Pan Dulce, BOLILLO, Reposteria,
Empanadas and Bunuelos, their traditional flavorings include cinnamon, chocolate, anise,
and dried fruit.

INGREDIENTS: Dough

1 tablespoon dry yeast
1 tablespoon sugar
1/4 cup warm water
3 2/3 cups white bread flour
1 teaspoon salt
1/3 cup sugar
2 tablespoons shortening
5 large eggs, beaten

Topping

1/4 cup unsalted butter
1/4 cup shortening
1 cup powdered sugar
1 cup all purpose flour
1 teaspoon vanilla extract
1 tablespoon lemon peel
1 tablespoon cocoa
1/8 teaspoon cinnamon

DIRECTIONS:
For Dough: In a small bowl, dissolve the yeast and 1 tablespoon sugar in warm water. Let stand
6-8 minutes. In a large mixing bowl, combine 3 cups bread flour, salt, sugar and shortening and
blend thoroughly. Add yeast mixture and 2 eggs. Mix completely. Add remaining eggs and mix.
Add remaining bread flour and mix until the dough forms a loose, soft, and elastic dough. It
should be slightly sticky but firm enough to shape easily with buttered hands. Butter the work
surface into a 4x6-inch rectangle, 1 1/2 inches thick. Cut into 16 medium or 24 small squares.
Cover lightly with plastic wrap for 1 to 1 1/2 hours and let dough rise. Shape each dough square
into a dome-shaped circle. On a lightly greased cookie sheet, place rolls 2 inches apart.
For Topping: In a food processor using a metal blade, add the butter, shortening, powdered sugar,
1 cup flour and vanilla. Process until smooth, then divide into 3 equal parts. Leave one part plain
and shape into a log. With the 2nd piece, process in the food processor with lemon peel and shape
into a log. Process the 3rd piece with cocoa and cinnamon and shape into a log. Chill the 3 logs
until ready to use.

Cut off 2 tablespoons of topping from the log and flatten with palms into a circle. Place topping
circle on top of dough circle. It should completely cover 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 to 1 1/2 hours.

Preheat oven to 350 degrees.

Bake 12-15 minutes until lightly browned. Serve fresh from the oven with Chocolate Mexicano
or hot coffee.

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