Mexican Sweet Breads
Linda Smith
Sweet Breads. Thanks in advance.
Linda Smith in Al.
HELEN PEAGRAM
Title: Basic Pan Dulce (Mexican Sweet Bread)
Categories: Yeast, Breads
Yield: 12 Servings
1 pk Active dry yeast
1/2 c Lukewarm water
1/2 c Granulated sugar PLUS
1 tb Granulated sugar
1 ts Salt
3 1/2 c Flour; divided
2 tb Vegetable shortening
2 ea Eggs; beaten
MMMMM--------------------------TOPPING-------------------------------
1/2 c Granulated sugar
1/4 c Vegetable shortening
1/4 ts Salt
1 ts Ground cinnamon
1 ea Egg yolk
2/3 c Flour
Stir together yeast, water, 1 tablespoon sugar and salt until yeast
dissolves and bubbles. Add 1-3/4 cups flour and beat well. Cover and
let stand in slightly warm place until doubled in bulk, about 45 to
50 minutes.
Beat together shortening and remaining 1/2 cup sugar until fluffy.
Beat in eggs. Add to risen dough along with the remaining flour,
beating well. Dough will be moderately soft.
Cover and let rise again until double in bulk, about 1 hour. Turn out
on a floured board. Divide dough into 12 equal size pieces and form
each piece into a round flat bun, about 4 inches in diameter.
Place buns on greased baking sheet. Spread topping on each bun. Cover
and let rise until doubled in bulk, about 50 to 60 minutes.
Preheat oven to 400 degrees F. Bake buns for about 15 minutes or until
edges are golden.
TOPPING: Beat together until creamy sugar, shortening, salt and
cinnamon, blending well. Add egg yolk and flour. Stir until crumbly.
Makes 12 buns
PER SERVING:
Calories: 286 (25% fat)
Fat: 8 grams
Cholesterol: 53 mg
Sodium 236 mg
The mouth watering flavor of pan dulce is embedded in the memories of
most Mexican natives. Today, a number of panaderias, (Mexican
bakeries) throughout the country attempt to recapture that taste for
immigrants who recall eating an array of Mexican pastries as
breakfast, dinner and snack. It's difficult to give the bread the
same flavor as authentic Mexican bread because in Mexico the bread is
baked in stone ovens over a wood burning fire. Here, industrial sized
ovens must be used.
Mexican sweet bread comes in dozens, perhaps hundreds, of varieties,
some of which are not sweet at all. Most go well with coffee or hot
chocolate. Besides being a daily staple in Mexico, pan dulce is
served at parties and family reunions in Hispanic households.
As a child, Petra Carrera longed for evenings in her Mexican village
of Salinas Victoria, Nuevo Leon. At sunset a baker known as Tio
Ponposo walked from house to house balancing a basket of pan dulce on
his head. Now, at 59, the Dallas, Texas, homemaker has spent almost
20 years baking pan dulce, or sweet bread, for her nine children and
10 grandchildren. Carerra learned to bake because she loved sweet
bread. In the early 1970's, her husband introduced her to a
professional baker willing to divulge his secret recipes. She has
perfected the technique after years of practice.
The origins of pan dulce has been traced to the Spaniards and French
who introduced leavened dough to Mexico. It is believed the
traditional brick oven was used by the Aztecs and adapted by the
Europeans in Mexico.
Some bakers suggest that a taste for pan dulce is acquired. Although
panaderias have always prospered in Mexican neighborhoods, the bakers
are puzzled about why sweet bread remains unfamiliar to many
non-Hispanics. Although Mexican foods from salsa to tacos have gained
considerable popularity in recent years, pan dulce is not as well
known. Some believe that the bread has not gained great popularity
because it is perceived as being high in calories. However, it is
argued that although the bread usually contains shortening or lard,
it is made of wholesome ingredients and can fit into a prudent diet,
especially if it is consumed in the
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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mexican Bubble Rolls W/ Chili & Cheese
Categories: Breads
Yield: 24 Servings
-formated by tpbk88a
1 1/2 c Water (105-115 degrees)
2 pk Dry Yeast,(Fleischmann's)
1/2 c Warm milk
1/4 c Sugar
2 ts Salt
1 tb Chile powder
1/4 c Butter or margarine (soft)
6 3/4 c Flour,(up to 7 1/4c)
1 cn 4oz green chilies(chopped &
-drained)
4 oz Monterrey Jack cheese, cut
-into 24 cubes.
1 Egg white
1 tb Water, cold
*Taken from Press Telegram, 11/12/87* Measure 1/2
cup warm water into large warm bowl. Sprinkle in yeast; stir until
dissolved.
Add remaining warm water, warm milk, sugar, salt, chile powder,
butter and 3 cups flour. Beat until smooth. Stir in chilies and
enough remaining flour to make a stiff dough.
Turn out dough onto lightly floured surface; knead until smooth and
elastic, about 4-5 minutes. Place in greased bowl; turn to grease top.
Cover; let rise until doubled, about 1 hour.
Punch down dough. Turn out onto lightly floured surface. Divide into
24 equal pieces.
Shape each into a ball around a cube of cheese; pinch to seal.
Place balls into 2 greased 9" round cake pans. Cover; let rise until
doubled, about 1 hour.
Beat egg white with cold water; brush on rolls. Bake at 375 degrees
for 35-40 minutes or until done. Remove from pans; cool on wire
racks. Serve warm or cold. Refrigerate leftovers.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Christmas Bunuelos
Categories: Mexican, Quickbreads
Yield: 6 Servings
1 ts Cinnamon, ground
1 ts Baking powder
4 c Flour
1/4 c Oil
1 ts Salt
2 ts Sugar
1 c Water
1 ea Sugar & cinnamon mixture
From : SAM WARING
Sift all dry ingredients together. Slowly add water and a little
oil. Turn onto a lightly floured board and knead until dough is
smooth and elastic. Divide into about 40 small balls; roll out into
approximately 4" to 6" circles. Fry in very hot oil (hot and deep)
until delicately browned on both sides. Drain on paper towels and
sprinkle with cinnamon and sugar mixed.
~-- Eats, a Folk History of Texas Foods by Linck and Roach
MMMMM
--
hpea...@attcanada.net
Linda Smith wrote in message <7fjdup$bmi$1...@fir.prod.itd.earthlink.net>...
Housewolf
Moyettes (cinnamon Sugar Crusted Sweet Bread)
Preheat oven to 400 degrees
5 c Sifted all purpose flour
2 c Sugar
Salt
3 tb Butter OR oil
1 Active dry yeast (use 2 Packages if time is short)
1 c Warm water (105 - 115øF)
1 Egg, slightly beaten
1/2 c Melted butter
2 ts Ground cinnamon
1 ts Anise extract OR
1/4 c Aniseeds
1. Sift flour, 1 cup sugar adn salt together. Cut in the butter until the
mixture resembles coarse meal.
If using oil, stir oil into liquid ingredients after adding the egg.
2. Dissolve yeast in warm water, stir vigorously, and allow to proof
(ferment) for 5 to 10 minutes. Then add the egg and anise extract or
aniseeds.
3. Add a small quantity of the flour mixture to the yeast and beat until
thoroughly blended. Let stand for a few minutes, or until dough becomes
light and airy.
4. Add the rest of the flour mixture, adding more flour if necessary to make
a stiff dough. Knead on a lightly floured board until satiny.
5. Butter the top of the dough, cover with wax paper and let rise until
doubled.
6. When the bread has risen, punch it down, and let it rise until doubled
again.
7. Knead the dough slightly, then form into balls the size of an orange.
With a rolling pin, flatten to 1/2 to 3/4 inch thick.
8. Prepare a topping by mixing together the melted butter, remaining
1 cup sugar and the cinnamon.
9. Spread topping on all sides of the rolls.
10. Let rolls rise until light and about doubled in size. When nearly doubled,
preheat oven to 400 degrees F.
Bake in a preheated oven for 20 to 25 minutes, or until golden. Slice
thinly and butter generously with soft butter. Arrange slices on a
platter as desired.
They will keep for 2 to 3 days at room temperature when well wrapped.
Maximum recommended freezer storage: 3 months
Makes 8 to 10 small loaves.
From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel,
Harmony Books, New York. 1980. ISBN 0-517-539861