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Rose Water Pan Dulce

rose water pan dulce Dessert Mexican
Rose Water Pan Dulce
  • Prep 2 hr 0 min
  • Total 2 hr 30 min
  • Ingredients 13
  • Servings 18

There is something magical about having pan dulce at the holiday table. It is ideal to share with the family; it makes my coffee or champurrado taste better and somehow the conversation a little more meaningful. Maybe I’m just a sentimental fool but there really is something extraordinary about those strangely shaped breads that bring people closer. Being the food explorer that I am, I sometimes make mine with rose water. It adds a natural sweetness to the already sugary taste and nobody expects it. But I only make them like this at Christmas time. For some reason, it has become a tradition for my household. They're pretty wonderful. Try them and see if you agree! MORE + LESS -

Ingredients

1
packet dry active yeast
1/2
cup warm rose water
1
cup warm milk
1/2
cup sugar
1/2
teaspoon salt
1
egg
5
tablespoons butter, melted
4
cups flour
1/2
teaspoon ground cinnamon

For strawberry topping:

2/3
cup powdered strawberry milk mix
2
tablespoon powdered sugar
1
stick butter at room temperature
1
cup flour

Directions

Hide Images
  • 1
    In a bowl, add in yeast and warm rose water (around 98 ºF). Let sit for 10 minutes.
  • 2
    Then add in milk, sugar, salt, butter and egg. Mix well and set aside.
  • 3
    Mix together flour and cinnamon. Make a well in the center of the flour mixture, and pour in yeast liquid mixture. Mix with a wooden spoon until well combined.
  • 4
    Knead dough with hands for about 10 minutes.
  • 5
    Place dough in a greased bowl and place in a warm place to rise for 2 hours. It should double in size.
  • 6
    Cut and shape the dough into 18 balls. Place them on a cookie sheet 3 inches apart and pat them down a little bit. Set aside.
  • 7
    For strawberry topping:
  • 8
    In a mixer, add in strawberry milk mix, powdered sugar and butter. Whip until fluffy for about 5 minutes. Then mix in the flour. It should look like a thick paste. Shape the topping mix into a disk and wrap in plastic wrap. Place in the fridge for 40 minutes.
  • 9
    Remove topping from fridge and roll it out between the plastic wrap. With a knife, cut it into strips. Place the strips on top of each dough ball, cut a design into each topping.
  • 10
    Let the dough rise an additional 30 minutes.
  • 11
    Preheat oven to 370 ºF.
  • 12
    Bake for 20 minutes or until golden. Enjoy!

Expert Tips

  • You can make a chocolate topping by switching out the strawberry mix for chocolate.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • There is something magical about having pan dulce at the holiday table. It is ideal to share with the family; it makes my coffee or champurrado taste better and somehow the conversation a little more meaningful. Maybe I’m just a sentimental fool but there really is something extraordinary about those strangely shaped breads that bring people closer. Being the food explorer that I am, I sometimes make mine with rose water. It adds a natural sweetness to the already sugary taste and nobody expects it. But I only make them like this at Christmas time. For some reason, it has become a tradition for my household. They're pretty wonderful. Try them and see if you agree!

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