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Pan Dulce Rolls

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Pan Dulce Rolls

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These conventional rolls, frequently present in Latino bakeries underneath the title conchas, or shells, function a candy, cinnamon-y topping.

At a look

Prep
Bake
Total
Yield
10 rolls

Ingredients

Starter

  • three/four cup water
  • 2 teaspoons quick yeast
  • 1 cup King Arthur Unbleached All-Purpose Flour

Dough

  • 1 1/four teaspoons salt
  • 2 three/four cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup granulated sugar
  • three tablespoons butter
  • 2 huge eggs plus 1 egg yolk (save the white)
  • 2 teaspoons vanilla extract or 1 teaspoon Buttery Sweet Dough Flavor

Topping

  • 2/three cup King Arthur Unbleached All-Purpose Flour
  • 1/2 cup granulated sugar
  • 1/four cup (four tablespoons) cushy unsalted butter
  • 1/four teaspoon salt
  • 1 teaspoon cinnamon 1 egg white (reserved from above)

Starter

  • 6 oz water
  • 2 teaspoons quick yeast
  • four 1/four oz King Arthur Unbleached All-Purpose Flour

Dough

  • 1 1/four teaspoons salt
  • 11 five/eight oz King Arthur Unbleached All-Purpose Flour
  • three 1/2 oz granulated sugar
  • 1 1/2 oz butter
  • 2 huge eggs plus 1 egg yolk (save the white)
  • 2 teaspoons vanilla extract or 1 teaspoon Buttery Sweet Dough Flavor

Topping

  • 2 three/four oz King Arthur Unbleached All-Purpose Flour
  • three 1/2 oz granulated sugar
  • 2 oz cushy unsalted butter
  • 1/four teaspoon salt
  • 1 teaspoon cinnamon 1 egg white (reserved from above)

Starter

  • 170g water
  • 2 teaspoons quick yeast
  • 120g King Arthur Unbleached All-Purpose Flour

Dough

  • 1 1/four teaspoons salt
  • 330g King Arthur Unbleached All-Purpose Flour
  • 99g granulated sugar
  • 43g butter
  • 2 huge eggs plus 1 egg yolk (save the white)
  • 2 teaspoons vanilla extract or 1 teaspoon Buttery Sweet Dough Flavor

Topping

  • 78g King Arthur Unbleached All-Purpose Flour
  • 99g granulated sugar
  • 57g cushy unsalted butter
  • 1/four teaspoon salt
  • 1 teaspoon cinnamon 1 egg white (reserved from above)

Instructions

  1. Combine the starter components and allow them to leisure for 1 hour, till the mix is bubbly.
  2. Add the dough components to the mix, and blend and knead to shape a sticky, elastic dough.
  3. Allow to upward thrust for roughly 1 hour, or till it is doubled in measurement; it can be somewhat gradual, so you should definitely give it a variety of time.
  4. Combine the topping components, aside from for the egg white, to shape a thick paste; put aside.
  5. Transfer the dough to a greased or floured paintings floor, and divide it into 10 items. Roll every right into a ball.
  6. Divide the topping into 10 parts, knocking down every portion right into a disk.
  7. Place the balls of dough onto greased or parchment-lined baking sheets, leaving area between them.
  8. Brush the highest of every ball with frivolously overwhelmed egg white.
  9. Press a disk of topping onto every roll, and flatten reasonably.
  10. Allow the rolls to upward thrust for roughly 30 mins, coated.
  11. Just sooner than baking, use a pan dulce cutter to press a development into the topping. Press down firmly, during the topping and into the dough.
  12. Bake the rolls in a preheated 400°F oven for 15 to 20 mins, till they are golden brown. Enjoy heat, with jam.
  13. Store, well-wrapped, for three days at room temperature, or freeze for as much as a month.
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