* Exported from MasterCook *
Pan Dulce
Recipe By : Chelsie Kenyon
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Cookies Desserts
Amount Measure Ingredient -- Preparation Method
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for the Dough
1/2 cup sugar
1/4 cup vegetable shortening
4 eggs -- beaten and at room temperature
1 teaspoon salt
1 cup lukewarm water
1 tablespoon active dry yeast -- or (one package)
4 cups flour
for the Topping:
1/2 cup shortening
1/2 cup powdered sugar
1/2 cup granulated sugar
1 cup flour
3 teaspoons vanilla extract
various food coloring
Cream the Shortening and the Sugar:
Add the shortening and sugar to a mixing bowl. Mix on medium to high
speed until it becomes creamy.
Adding remaining Ingredients for Dough:
Add in the eggs, salt water and yeast. Mix on medium speed for about
10-20 seconds or until the ingredients are blended together. Place
the flour in a large bowl and make a well in the middle. Pour the
mixture into the flour. Slowly begin to mix the liquids into the
flour until a dough forms.
Kneading the Dough:
After the dough forms, begin to knead it on a lightly floured work
surface for fifteen minutes. Place it into a bowl and cover it with a
damp towel. Place the covered bowl in a warm area and let it rise for
one hour. I like to pre-heat my oven to 200F for 5 minutes then turn
the heat off and place the dough in the warm oven to rise as I often
have the windows open and it stays fairly cool in my kitchen.
Dividing the Dough
After the dough has risen, divide it into 12 portions. Roll each
portion into a round shape and place it on a lightly greased baking
sheet or non-stick silicone pad and pat it down slightly. Cover them
with a damp cloth and let them rise for an hour. After about 40
minutes of rising, see to the topping while the dough rises for the
last 20 minutes.
Mixing the topping
Mix the topping ingredients together on medium-high speed for 1
minute. The mixture will appear crumbly. Remove the topping mixture
divide it into however many colors you are going to use. If you are
going to be using just one color, there is no need to divide it.
Coloring the Topping
Popular colors are yellow and pink, however you may use whatever
colors you wish. I prefer gel colorings and I use a toothpick to
scoop up just a bit of color and place it on the dough. If you are
using liquid drops, start with 2-3 drops and add more as needed.
After you add the coloring, knead it between your hands until the
color is mixed in. The topping will be very soft and slightly crumbly.
Preparing the Topping
After the color is thoroughly mixed into the topping, divide the
topping into 12 portions. If you are using two colors, there will be
six portions of each color, and if you are using three colors, there
will be 4 portions of each color.
Dividing the Dough
After the dough has risen, divide it into 12 portions. Roll each
portion into a round shape and place it on a lightly greased baking
sheet or non-stick silicone pad and pat it down slightly. Cover them
with a damp cloth and let them rise for an hour. After about 40
minutes of rising, see to the topping while the dough rises for the
last 20 minutes.
Mixing the topping
Mix the topping ingredients together on medium-high speed for 1
minute. The mixture will appear crumbly. Remove the topping mixture
divide it into however many colors you are going to use. If you are
going to be using just one color, there is no need to divide it.
Coloring the Topping
Popular colors are yellow and pink, however you may use whatever
colors you wish. I prefer gel colorings and I use a toothpick to
scoop up just a bit of color and place it on the dough. If you are
using liquid drops, start with 2-3 drops and add more as needed.
After you add the coloring, knead it between your hands until the
color is mixed in. The topping will be very soft and slightly crumbly.
Preparing the Topping
After the color is thoroughly mixed into the topping, divide the
topping into 12 portions. If you are using two colors, there will be
six portions of each color, and if you are using three colors, there
will be 4 portions of each color.
Adding the Topping
Press a portion of the topping between your palms until is flat. The
topping is somewhat delicate because it is very soft, so you can also
use your fingers to press it out. Place each portion of topping on
one portion of dough. Pat it slightly so that it conforms to the
round shape of the dough. Slowly slide a sharp knife through the
topping to create designs. If you do not carve a design, the topping
will create an interesting "cracked" design on its own.
Baking the Pan Dulce
Bake the Pan Dulce at 350F for about fifteen minutes. Let them cool
slightly and enjoy!
Description:
"A delicious bread that is slightly sweet. The colored toppings are
usually carved into a design which spreads out during cooking to
create interesting patterns and cracks. Pan Dulce is often eaten for
breakfast with coffee. Gather your ingredients before you begin"
Source:
"http://mexicanfood.about.com/od/tortillasandbreads/ss/pandulce.htm";
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Per Serving (excluding unknown items): 418 Calories; 15g Fat (32.6%
calories from fat); 8g Protein; 62g Carbohydrate; 2g Dietary Fiber;
71mg Cholesterol; 203mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2
Lean Meat; 2 1/2 Fat; 1 1/2 Other Carbohydrates.