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Basic Pan Dulce (Mexican Sweet Bread)

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Rating: 2/5
2 reviews

ready in: 2-5 hrs
serves/makes:   12

recipe id: 6958

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1 package active dry yeast
1/2 cup lukewarm water
1/2 cup granulated sugar plus
1 tablespoon granulated sugar
1 teaspoon salt
3 1/2 cups flour, divided
2 tablespoons vegetable shortening
2 eggs, beaten


1/2 cup granulated sugar
1/4 cup vegetable shortening
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 egg yolk
2/3 cup flour


Stir together yeast, water, 1 tablespoon sugar and salt until yeast dissolves and bubbles. Add 1-3/4 cups flour and beat well. Cover and let stand in slightly warm place until doubled in bulk, about 45 to 50 minutes.

Beat together shortening and remaining 1/2 cup sugar until fluffy. Beat in eggs. Add to risen dough along with the remaining flour, beating well. Dough will be moderately soft. Cover and let rise again until double in bulk, about 1 hour. Turn out on a floured board. Divide dough into 12 equal size pieces and form each piece into a round flat bun, about 4 inches in diameter. Place buns on greased baking sheet. Spread topping on each bun. Cover and let rise until doubled in bulk, about 50 to 60 minutes. Preheat oven to 400 degrees F. Bake buns for about 15 minutes or until edges are golden.

TOPPING: Beat together until creamy sugar, shortening, salt and cinnamon, blending well. Add egg yolk and flour. Stir until crumbly.

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304 calories, 8 grams fat, 51 grams carbohydrates, 6 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 4 star recipe rating
The recipe is really hard to follow I would really suggest reading it ALL over first...the topping is easiest to apply with a butter knife....also someone said no salt and i added some and it worked just fine so....use ur best judgement

Guest at

Guest Foodie

salt and yeast don't go together. you have to put that in later. the dough won't rise other wise.

Guest at

REVIEW: 1 star recipe rating
This recipe is too vague and poorly written. I was exited to make the bread but I was thrown off on the first steps. When I mixed the warm water (1/2 Cup), yeast, salt and sugar their wasn't a lot bubles but just very few. I didn't know if I should let it sit or just add the flour. Well I did add the flour and no surprise there, it is not possible to beat 1-3/4 cup of flour to only 1/2 cup of liquid! It was a mess and needless to say after letting the dough rise for 60 min it still didn't rise. Save your self trouble and go with a different recipe.

Guest at

Guest Foodie

i just wish that you would put a history or something to go with these recipes. i spent hours and hours looking for latin american recipes i could make at home myself for a school project. some were too inconvenient, others were to difficult or i needed special ingredients or tools, and then mostly i couldn't find history. it was very frustrating to find a wonderful recipe that was easy to understand and not be able to use if for my purposes. -dena, 7th grade project.

CDKitchen Staff Reply:
There are tens of thousands of recipes on CDKitchen - all submitted by our wonderful visitors. If they include a history or personal note with their submitted recipe we post it with the recipe. But it certainly is not something we require. We are happy they are willing to share their recipe treasures with the rest of the world. There is lots of information on the history of this type of recipe on the internet.

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