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Rose Water Pan Dulce
Prep 2hr0min
Total2hr30min
Ingredients13
Servings18
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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Ingredients
1packet dry active yeast
1/2cup warm rose water
1cup warm milk
1/2cup sugar
1/2teaspoon salt
1egg
5tablespoons butter, melted
4cups flour
1/2teaspoon ground cinnamon
For strawberry topping:
2/3cup powdered strawberry milk mix
2tablespoon powdered sugar
1stick butter at room temperature
1cup flour
Directions
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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!
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You can make a chocolate topping by switching out the strawberry mix for chocolate.
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No nutrition information available for this recipe
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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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