Two Posts for the Price of One: Pan Dulce Recipe

(I can't remember the last time I posted twice in one day! But several of you asked for this recipe!)

Yesterday I made Mexican sweet breads called Pan Dulce (or Conchas).  Growing up my dad would buy these (along with Perquitos, and Empanadas) at a Mexican Bakery. We could count on these treats at least twice a year: at tamale time each winter and summer. The Bakery happened to be right next door to the butcher who supplied all the tamale ingredients.

I lived in Texas for 10 years and these little breads were easily found, but when we moved to NC there wasn't a bakery nearby, so I had to learn to make them on my own. I have used this recipe using both my hands and the "dough cycle" on my bread maker (when I wanted to save some time). Either way, they are worth the effort!

Pan Dulce (dome-shaped sweet rolls)


DOUGH
1 tablespoon dry yeast
1 tablespoon sugar
1/4 cup water
3 2/3 cups white bread flour
1 teaspoon salt
1/3 cup sugar
2 tablespoons shortening
5 large eggs, beaten


TOPPING
1/4 cup unsalted butter
1/4 cup shortening
1 cup powdered sugar
1 cup all-purpose flour
1 teaspoon vanilla extract


 For Dough: In a small bowl, dissolve the yeast and 1 tablespoon sugar in warm water.
 Let stand 6-8 minutes.
 In a large mixing bowl, combine 3 cups bread flour, salt, sugar and shortening and blend thoroughly.
Add yeast mixture and 2 eggs.
 Mix completely.
Add remaining eggs and mix.
Add remaining bread flour and mix until the dough forms a loose, soft, and elastic dough.
It should be a little sticky but firm enough to shape easily with buttered hands.
Butter the work surface, and press the dough into a 4x6-inch rectangle, 1 1/2 inches thick.
Cut into 16 medium or 24 small squares.
Cover lightly with plastic wrap for 1 to 1 1/2 hours and let dough rise.
Shape each dough square into a dome-shaped circle.
On a lightly greased cookie sheet, place rolls 2 inches apart.


For Topping: 


In a food processor using a metal blade (i also use my KitchenAide with the paddle attachment and mix until it forms a ball), add the butter, shortening, powdered sugar, 1 cup flour and vanilla.
Process/Mix until smooth,  shape into a log.
Chill until ready to use.
Cut off 2 tablespoons of topping from the log and flatten with palms into a circle.
Place topping circle on top of dough circle.
It should completely cover dough.
Use a sharp knife to cut a crisscross or shell design on top.
Let rolls rise again in a warm place for about 1 to 1 1/2 hours.
Preheat oven to 350 degrees.
Bake 12-15 minutes until lightly browned.