Ingredients for Pan Dushi Antillean Sweet Bread
- 2 ¼ teaspoons active dry yeast
- 2 tablespoons water (for glaze)
- 3 ½ - 4 cups all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 teaspoons baking powder
- ½ cup (1 stick) softened margarine
- Anise Seeds
- Raisins
- 1 large egg
- ½ cup milk
- ½ teaspoon salt
- ¼ cup packed brown sugar (for glaze)
- Shortening
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How to Make Pan Dushi Antillean Sweet Bread
- Dissolve 2 ¼ teaspoons active dry yeast in ½ cup warm water (105-115°F). Let stand for 5 minutes until foamy.
- Stir in 1 ½ cups all-purpose flour. Let rest for 15 minutes.
- Add 1 teaspoon vanilla extract, ½ teaspoon almond extract, and 2 teaspoons baking powder.
- Add ½ cup (1 stick) softened margarine and 1 teaspoon anise seeds.
- Blend 1 cup chopped mixed dried fruits (raisins, currants, cranberries etc.) with 2 tablespoons water in a blender until finely chopped.
- Add the blended fruit and 1 large egg to the yeast mixture.
- Add ½ cup milk, ½ teaspoon salt, ¾ cup granulated sugar, and 2 ½ - 3 cups all-purpose flour, adding flour gradually until the dough is soft and no longer sticks to the sides of the bowl.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place the dough in a large greased 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 and shape into 12-15 round rolls.
- Place the rolls in greased muffin tins or a baking sheet.
- Cover and let rise again until almost doubled (about 30-45 minutes).
- Bake at 350°F (175°C) for 20-25 minutes, or until golden brown.
- While still warm, brush the rolls with a mixture of ¼ cup packed brown sugar and 2 tablespoons water.
- Serve warm with butter or margarine. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
388g
Fat
34g
Carbs
83g
