Alamo, where Jalapeņo jelly is very popular!!

"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.

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.



Questions ? or Comments:
Copyright 1998-2005 "Secrets to Cooking Tex-Mex/Michael W. Ludwig. All rights reserved.