Mexican Sweet Bread Delight

Ingredients

• 3 cups (360g) whole wheat flour 3 cups (360g) whole wheat 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
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 2 eggs 2 eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• Toppings: colored sugar, sesame seeds, chopped nuts, etc. Toppings: colored sugar, sesame seeds, chopped nuts, etc.

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat: 7g (1g saturated)
• Carbohydrates: 35g (12g sugars)
• Protein: 5g
• Fiber: 4g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the whole wheat 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, vegetable oil, eggs, vanilla extract, and ground cinnamon to the dry ingredients. Mix until a soft dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
6. 6.
   Punch down the dough and divide it into small portions. Shape each portion into desired shapes, such as rounds, shells, or braids.
7. 7.
   Place the shaped dough on a baking sheet lined with parchment paper. Cover with a kitchen towel and let them rise for another 30 minutes.
8. 8.
   Preheat the oven to 180°C (350°F).
9. 9.
   Brush the risen dough with a beaten egg and sprinkle with your choice of toppings.
10. 10.
    Bake for 15-20 minutes or until golden brown.
11. 11.
    Remove from the oven and let the Pan dulce cool on a wire rack before serving.

Treat your ingredients with care...

• Whole wheat flour — Whole wheat flour adds a nutty flavor and extra fiber to the Pan dulce. If you prefer a lighter texture, you can use a combination of whole wheat and all-purpose flour.
• Colored sugar — To make your own colored sugar, simply mix granulated sugar with a few drops of food coloring in a small bowl until evenly coated. Allow it to dry before using as a topping.

Tips & Tricks

• For a richer flavor, you can add a pinch of ground nutmeg or cardamom to the dough.
• Experiment with different toppings such as chopped almonds, shredded coconut, or even chocolate chips for a twist on the traditional Pan dulce.
• To achieve a shiny finish on the bread, brush the risen dough with a mixture of beaten egg and milk before baking.
• If you prefer a sweeter bread, you can increase the amount of sugar in the dough or sprinkle additional sugar on top before baking.
• Pan dulce is best enjoyed fresh on the day it is baked, but you can store leftovers in an airtight container for up to 2 days.

Serving advice

Serve Pan dulce warm or at room temperature. It pairs perfectly with a cup of Mexican hot chocolate or a steaming mug of coffee. Enjoy it as a breakfast treat, an afternoon snack, or as a delightful dessert.

Presentation advice

Arrange the Pan dulce on a platter, showcasing the different shapes and toppings. Consider adding a sprinkle of powdered sugar for an extra touch of elegance. Serve with colorful napkins or on a traditional Mexican pottery plate to enhance the visual appeal.