Masa para Pan Dulce
also called masa para pan dulce · pan dulce dough · sweet bread dough · masa dulce · mexican sweet dough
- Panadería
- serves 16
- about 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 mintwo waits that overlap count once
- Needs you
- 10 minof the steps that give a time
One of the 5 steps never says how long it takes, so both numbers are floors. The recipe itself says 3 hr 45 min.
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
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.
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
>> step.1: stir, stand 10 min
>> step.2: beat in the eggs
>> step.3: add flour and salt, knead 10 min
>> step.4: work in the butter, rise until doubled
>> step.5: chill 1 hr, divide into 16
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. One dough stands under the conchas, the cuernos, the bigotes and the roles — the shop mixes it once and finishes it four ways.
Beat @eggs{3%large}(150 g) and @egg yolks{2}(36 g) into @&(~1)yeast mixture{}. The extra yolks are what make the crumb yellow and soft enough to pull apart rather than tear.
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.
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.
Give @&(~1)risen dough{} a ~chill{1%hr} in the #refrigerator{}, then divide it into 16 pieces of about 65 g. Cold dough is what a shaped bun holds its shape from; warm dough spreads under the lid.