Mexican Sweet Buns
Mexican Sweet Buns
Pan DulcesMexican sweet rolls are made in hundreds of shapes and sizes throughout Mexico, each with its own name according to what it represents. The basic yeast dough for many of the sweet buns (pan dulces) in Mexico is the same, but variations are made by the use of more sugar, different spices, or eggs.This recipe describes how to design three different sweet buns, a shell (concha), a crosshatch pattern (rosca), and a corn ear (elote).Evie Lieb, an excellent baker and teacher, developed this simplified recipe and the technique for the designs. Usually, special molds are used to create the standard designs for sugar toppings, but they are not easy to find. The method here works very well, and the resulting buns are delicious served warm for breakfast or anytime.
Ingrediënten
Makes 18 sweet buns
- 4 cups all-purpose flour
- 1 package quick-rising active dry yeast
- ½ cup sugar
- 1¼ teaspoons salt
- ¼ cup water
- ½ cup milk
- ½ cup 1 stick unsalted butter
- 2 large eggs beaten
- Topping or Filling
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ cup sugar
- 1 teaspoon ground cinnamon Mexican canela or Ceylon variety preferred
- 4 tablespoons cold butter cut into small cubes
- 2 large egg yolks
Instructies
- To prepare the dough, place flour, yeast, sugar, and salt in food processor fitted with the plastic dough blade.
- Pulse to combine well.
- In a glass measuring cup in the microwave, or on a small pot on the stove, combine and heat the water, milk, and butter to 120° to 125°.
- (The butter doesn’t have to be completely melted.
- )
- With the processor running, add the heated liquid to the flour mixture, pouring only as fast as the liquid can be absorbed.
- Add the beaten eggs the same way.
- Once the eggs are incorporated, process 1 minute until a homogeneous soft dough is formed.
- If the dough is sticky, add 1 to 2 tablespoons of flour, or if the dough is too firm and dry, add 1 to 2 tablespoons of water.
- Remove the dough to a working surface and knead by hand 1 minute.
- Place the dough in a greased plastic bag or bowl large enough to accommodate the dough when it doubles.
- Seal the bag, pressing out the air, but leaving space for the dough to rise (or cover the bowl with plastic wrap).
- Let the dough rise until doubled in size and a dent remains when a finger is gently poked into the dough, about 30 minutes, or in the refrigerator up to 24 hours.
- Meanwhile, make the topping-filling: Clean the food processor, then place all of the topping ingredients in the processor fitted with the steel blade and pulse until the mixture resembles coarse crumbs.
- Reserve in a bowl.
- When the dough has doubled, punch it down and divide into thirds.
- Cover and let rest 15 minutes.
- If refrigerated, once removed let rest until soft enough to shape.
- Cut each third of the dough into 6 equal portions.
- Form each portion into a small ball and let rest 5 minutes to relax the dough.
- With hands or a rolling pin, flatten each ball to a 3 inch round, or ovals, if making corn ears.
- (See below.
- ) Repeat until all 18 balls (or ovals) are formed.
- Place parchment paper on 2 insulated baking sheets.
- Place 9 rounds of dough in staggered rows on each baking sheet.
- To make the shell or cross-hatch design: With your hands, firmly compress 2 tablespoons of the topping mixture into a disc, then flatten to about 8 inches wide.
- Using a wide spatula, carefully transfer the topping disc to the surface of 1 bun and press it gently into the dough so it adheres to the top of the bun.
- With a sharp, thin-bladed knife, cut a decorative curved shell or crosshatch pattern through the topping to the top of the dough.
- Repeat with remaining dough and topping.
- To make ears of corn shapes: Roll the dough portions into ovals about 3- × 6-inches.
- Place 2 tablespoons of sugar filling on top of each oval and press firmly, leaving a narrow border.
- Roll the ovals gently from the narrow end and place seam side down on the baking sheet as described in Step 7.
- With a sharp, thin-bladed knife make cuts ½ inch apart on the top of each bun perpendicular to the length and deep enough to penetrate the filling.
- Cover pans of rolls with plastic wrap and let rise until puffy and light, about 20 minutes.
- Place oven racks in the lower half of the oven.
- Preheat the oven to 350°.
- Place 1 pan of buns on the rack placed on the second level from the bottom of the oven until lightly browned, about 22 minutes.
- Remove from the oven and cool on a rack.
- Place the second pan of buns on the same lower rack and bake until golden brown, about 22 minutes.
- Remove from the oven and cool on racks.
- The buns are best the day they are made or freeze them in sealed plastic freezer bags up to 3 months.
Notes / Tips / Wine Advice:
The buns reheat well.
