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Rose Water Pan Dulce

Name: Rose Water Pan Dulce
Prep time: 2 h
Total time: 2 h 30 min
Yield: 18
Cuisine: Mexican
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; 2/3 cup powdered strawberry milk mix; 2 tablespoon powdered sugar; 1 stick butter at room temperature; 1 cup flour

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!

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

1

In a bowl, add in yeast and warm rose water (around 98 °F). 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 °F.
12

Bake for 20 minutes or until golden. Enjoy!

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

No nutrition information available for 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!