Masa para Pan Dulce
also called masa para pan dulce · pan dulce dough · sweet bread dough · masa dulce · mexican sweet dough
- Panadería
- serves 16
- recipe says 3 hr 45 min
- Pastry & Doughs
Three ways to read this recipe
The table
| 3/4 cup(180 mL; 110°F)warm whole milk | stir, stand 10 min | beat in the eggs | add flour and salt, knead 10 min | work in the butter, rise until doubled | chill 1 hr, divide into 16 |
| 1/2 cup(100 g)granulated sugar | |||||
| 2 1/4 tsp(7 g)instant yeast | |||||
| 3 large(150 g)eggs | |||||
| 2(36 g)egg yolks | |||||
| 4 cups(480 g)bread flour | |||||
| 1 1/2 tsp(9 g)table salt | |||||
| 1/2 cup(115 g)softened unsalted butter | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.9 things to get out.
Pans and tools
1stir, stand 10 min
2beat in the eggs
goes in with what step 1 made
3add flour and salt, knead 10 min
goes in with what step 2 made
4work in the butter, rise until doubled
goes in with what step 3 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 3 hr 20 min1 of 5 steps gives no time
- Needs you
- about 10 min
- If you get it wrong
- Forgiving — a dough left to warm on the bench goes slack, and the conchas lose their topping in the oven
stir, stand 10 min
10 minwalk awayfrom the start
beat in the eggs
not timed10 min in
add flour and salt, knead 10 min
10 minneeds you10 min in
work in the butter, rise until doubled
2 hrwalk away20 min in
chill 1 hr, divide into 16
1 hrwalk away2 hr 20 min in
- needs you
- you can walk away
- never timed
You'll need refrigerator
Goes with
See how it is written
>> title: Masa para Pan Dulce
>> category: Pastry & Doughs
>> tags: dough, mexican, enriched, sweet, make-ahead
>> counters: Panadería
>> aka: masa para pan dulce, pan dulce dough, sweet bread dough, masa dulce, mexican sweet dough
>> pairs-with: conchas, cuernos, bigotes-de-pina
>> servings: 16
>> time: 3 hr 45 min
>> slack: forgiving — a dough left to warm on the bench goes slack, and the conchas lose their topping in the oven
>> step: stir, stand 10 min
Stir @warm whole milk{3/4%cup}(180 mL; 110°F) with @granulated sugar{1/2%cup}(100 g) and @instant yeast{2 1/4%tsp}(7 g), then let it ~stand{10%min} until it foams.
>> step: beat in the eggs
Beat @eggs{3%large}(150 g) and @egg yolks{2}(36 g) into @&(~1)yeast mixture{}.
>> step: add flour and salt, knead 10 min
Add @bread flour{4%cup}(480 g) and @table salt{1 1/2%tsp}(9 g) to @&(~1)egg mixture{}, then ~knead{10%min} to a smooth, slack dough.
>> step: work in the butter, rise until doubled
Work @softened unsalted butter{1/2%cup}(115 g) into @&(~1)dough{} a spoonful at a time until it is glossy, then let it ~rise{2%hr} until doubled.
>> step: chill 1 hr, divide into 16
Give @&(~1)risen dough{} a ~chill{1%hr} in the #refrigerator{}, then divide it into 16 pieces of about 65 g.