Pan de Huevo - Mexican Sweet Bread

Ingredients

• 4 cups (500g) all-purpose flour 4 cups (500g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 teaspoons active dry yeast 2 teaspoons active dry yeast
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 4 large eggs 4 large eggs
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 9g, 5g
• Carbohydrates (total, sugars): 37g, 10g
• Protein: 6g
• Fiber: 1g
• Salt: 0.4g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt.
2. 2.
   In a separate small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
3. 3.
   Add the yeast mixture, eggs, softened butter, and vanilla extract to the dry ingredients.
4. 4.
   Mix well until a soft dough forms.
5. 5.
   Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
6. 6.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
7. 7.
   Punch down the dough and divide it into equal portions.
8. 8.
   Shape each portion into rolls or braid them to form loaves.
9. 9.
   Place the shaped dough on a baking sheet lined with parchment paper.
10. 10.
    Cover the dough with a kitchen towel and let it rise for another 30 minutes.
11. 11.
    Preheat the oven to 180°C (350°F).
12. 12.
    Bake the Pan de Huevo for 20-25 minutes or until golden brown.
13. 13.
    Remove from the oven and let it cool on a wire rack before serving.

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before adding them to the dough. This will help in achieving a better texture and rise.

Tips & Tricks

• For a richer flavor, you can sprinkle some cinnamon sugar on top of the Pan de Huevo before baking.
• If you prefer a sweeter bread, you can increase the amount of sugar in the dough.
• To achieve a shiny crust, brush the Pan de Huevo with an egg wash before baking.
• Serve the Pan de Huevo warm with a pat of butter for an extra indulgence.
• Leftover Pan de Huevo can be stored in an airtight container for up to 3 days.

Serving advice

Pan de Huevo is best enjoyed fresh and warm. Serve it as a delightful breakfast treat or as an afternoon snack with a cup of Mexican hot chocolate.

Presentation advice

Arrange the Pan de Huevo on a platter, showcasing their beautiful shapes and golden-brown crust. Dust them with powdered sugar for an elegant touch.