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How to Make Pan Dulce
- In a large bowl, combine the warm milk, yeast, egg, and 1 teaspoon of sugar. Let stand for 5-10 minutes until foamy.
- Cover the yeast mixture and let rise in a warm place until light and bubbly (about 30-45 minutes).
- Gently stir down the yeast mixture.
- In a separate bowl, cream together the softened butter and ¾ cup of sugar until light and fluffy. Beat in the egg yolks until well combined.
- Gradually add the creamed butter mixture to the yeast sponge, along with the salt and 2 cups of flour. Beat until well combined.
- Gradually add the remaining flour, 1 cup at a time, until a soft dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
- Place the dough in a lightly buttered bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size (about 1-1.5 hours).
- Punch down the dough to release the air. Divide the dough into 12 equal pieces.
- Shape each piece of dough into a small rope, then braid three ropes together to form a roll. Repeat with the remaining dough.
- Place the braided rolls onto lightly greased baking sheets, leaving some space between them.
- Cover the rolls loosely with plastic wrap and let rise again until almost doubled (about 30-45 minutes).
- Preheat your oven to 375°F (190°C).
- Brush the rolls with heavy cream and sprinkle generously with granulated sugar or anise sugar.
- Bake for 25-30 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
Nutrition Information (Approximate per serving)
Sodium
130 g
Sugar
458g
Fat
372g
Carbs
170g
