"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.
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
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
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.
THE TRAIL ORDER
Questions ? or Comments: Info@texmex.net
Copyright 1998-2005 "Secrets
to Cooking Tex-Mex/Michael W. Ludwig. All rights reserved.