Basic Pan Dulce (Mexican Sweet Bread) Recipe

Name: Basic Pan Dulce (Mexican Sweet Bread) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkt Active dry yeast; 1/2 c. Lukewarm water; 1/2 c. Granulated sugar PLUS; 1 Tbsp. Granulated sugar; 1 tsp Salt; 3 1/2 c. Flour, divided; 2 Tbsp. Vegetable shortening; 2 x Large eggs, beaten; 1/2 c. Granulated sugar; 1/4 c. Vegetable shortening; 1/4 tsp Salt; 1 tsp Grnd cinnamon; 1 x Egg yolk; 2/3 c. Flour

Servings: persons

1 pkt Active dry yeast
1/2 c. Lukewarm water
1/2 c. Granulated sugar PLUS
1 Tbsp. Granulated sugar
1 tsp Salt
3 1/2 c. Flour, divided
2 Tbsp. Vegetable shortening
2 x Large eggs, beaten
1/2 c. Granulated sugar
1/4 c. Vegetable shortening
1/4 tsp Salt
1 tsp Grnd cinnamon
1 x Egg yolk
2/3 c. Flour

1
Stir together yeast, water, 1 Tbsp.
2
sugar and salt till yeast dissolves and bubbles.
3
Add in 1-3/4 c. flour and beat well.
4
Cover and let stand in slightly hot place till doubled in bulk, about 45 to 50 min.
5
Beat together shortening and remaining 1/2 c. sugar till fluffy.
6
Beat in Large eggs.
7
Add in to risen dough along with the remaining flour, beating well.
8
Dough will be moderately soft.
9
Cover and let rise again till double in bulk, about 1 hour.
10
Turn out on a floured board.
11
Divide dough into 12 equal size pcs and form each piece into a round flat bun, about 4 inches in diameter.
12
Place buns on greased baking sheet.
13
Spread topping on each bun.
14
Cover and let rise till doubled in bulk, about 50 to 60 min.
15
Preheat oven to 400 degrees F. Bake buns for about 15 min or possibly till edges are golden brown.
16
TOPPING: Beat together till creamy sugar, shortening, salt and cinnamon, blending well.
17
Add in egg yolk and flour.
18
Stir till crumbly.

1267

kcal

Calories

Fat

256

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pkt Active dry yeast, 1/2 c. Lukewarm water, 1/2 c. Granulated sugar PLUS, 1 Tbsp. Granulated sugar, and more.

Yes, Basic Pan Dulce (Mexican Sweet Bread) Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!