Hello, I trying to help a fellow "poster" out from another newsgroup. Silkie posted a request for a basic pan dulce recipe in rec.food.cooking. I suggested that the request should be posted here but Silkie is unable to get this group...so I volunteered to post it.
Here is Silkie's request:
>I am looking for the dolce recipes . They are coarse in texture...and sometime >filled some made with pumpkin . >thanks >silkie
Silkie explained that what is needed is a basic pan dulce recipe. If you post any follow-ups to this, please copy Silkie at:
CCA <visualfxnos...@nospambombergirl.com> wrote: >I am looking for the dolce recipes . They are coarse in texture...and sometime >filled some made with pumpkin . >Silkie explained that what is needed is a basic pan dulce recipe. If >you post any follow-ups to this, please copy Silkie at:
Hmm... filled with pumpkin? Maybe she meant empanadas? Anyhow, there is no such thing as "basic pan dulce recipe". There are dozens of different types of pan dulce in Mexico, some are available all over the country (conchas, cuernos, orejas, cocoles, semitas, etc.) and some other are regional specialties. They range from being basically pastries (orejas) to pretty much cakes. The only common denominator I can think of is that they're all yeast breads and they are all sweet. Other than that, every recipe is different. Maybe if your friend is more specific.
-- Victor M. Martinez, Jr. | The University of Texas at Austin mar...@che.utexas.edu | Department of Chemical Engineering http://www.che.utexas.edu/~martiv | Austin, TX 78712 If we knew what we were doing it would not be called research, would it?
On 11 Jan 1999 18:30:32 GMT, mar...@bullwinkle.che.utexas.edu (Victor
M. Martinez) wrote: >CCA <visualfxnos...@nospambombergirl.com> wrote: >>I am looking for the dolce recipes . They are coarse in texture...and sometime >>filled some made with pumpkin . >>Silkie explained that what is needed is a basic pan dulce recipe. If >>you post any follow-ups to this, please copy Silkie at:
>Hmm... filled with pumpkin? Maybe she meant empanadas? Anyhow, there is no >such thing as "basic pan dulce recipe". There are dozens of different types >of pan dulce in Mexico, some are available all over the country (conchas, >cuernos, orejas, cocoles, semitas, etc.) and some other are regional >specialties. They range from being basically pastries (orejas) to pretty >much cakes. The only common denominator I can think of is that they're all >yeast breads and they are all sweet. Other than that, every recipe is >different. Maybe if your friend is more specific.
When I read the original post I suspected perhaps it was empanadas, however, in a follow-up email Silkie specifically said a basic Pan Dulce. I think perhaps if a variety of recipes were posted that one would find in a panaderia that would be sufficient.
I did a search in Deja News and saw your previous post for Pan de Muertos. I tried to look at the other recipes on the site on your post. I didn't see any that read Pan Dulce. I don't know the language well and I may have overlooked something that would have been some benefit.
By the way I had Pan de Muertos many years ago, doesn't it have a similar texture of one of the Pan Dulce (the one shaped like an uncut hamburger bun)?
CCA <visualfxnos...@nospambombergirl.com> wrote: >Dulce. I think perhaps if a variety of recipes were posted that one >would find in a panaderia that would be sufficient.
I'm sorry, but the art of making bread in Mexico is now the sole property of the panaderos. Nobody bakes their own bread anymore, specially not pan dulce. I believe Diana Kennedy has a couple of recipes of some of the most popular breads, but I've never seen recipes anywhere else.
>post. I didn't see any that read Pan Dulce. I don't know the
You won't find any anywhere.
>By the way I had Pan de Muertos many years ago, doesn't it have a >similar texture of one of the Pan Dulce (the one shaped like an uncut >hamburger bun)?
Hmmm.. I can think of at least 10 different pan dulces shaped like an uncut hamburger bun... :) Pan de Muerto is indeed pan dulce (literally, sweet bread, it applies to any bread that is sweet). When you walk into a panaderia (bread store) in Mexico, you'll see a large bin with bolillos (kinda like small baguettes, the recipe varies from place to place) and dozens of trays of bread of all shapes, colors, and sizes.
-- Victor M. Martinez, Jr. | The University of Texas at Austin mar...@che.utexas.edu | Department of Chemical Engineering http://www.che.utexas.edu/~martiv | Austin, TX 78712 If we knew what we were doing it would not be called research, would it?
M. Martinez) wrote: >CCA <visualfxnos...@nospambombergirl.com> wrote: >>Dulce. I think perhaps if a variety of recipes were posted that one >>would find in a panaderia that would be sufficient.
>I'm sorry, but the art of making bread in Mexico is now the sole property >of the panaderos. Nobody bakes their own bread anymore, specially not pan >dulce. I believe Diana Kennedy has a couple of recipes of some of the >most popular breads, but I've never seen recipes anywhere else.
>>post. I didn't see any that read Pan Dulce. I don't know the
>You won't find any anywhere.
>>By the way I had Pan de Muertos many years ago, doesn't it have a >>similar texture of one of the Pan Dulce (the one shaped like an uncut >>hamburger bun)?
>Hmmm.. I can think of at least 10 different pan dulces shaped like an uncut >hamburger bun... :) >Pan de Muerto is indeed pan dulce (literally, sweet bread, it applies to >any bread that is sweet). When you walk into a panaderia (bread store) in >Mexico, you'll see a large bin with bolillos (kinda like small baguettes, >the recipe varies from place to place) and dozens of trays of bread of >all shapes, colors, and sizes.
I'm beginning to think Silkie is out of luck! I looked on the internet and was surprised and disappointed (there were no recipes). The funny thing about it is twenty five years ago in elementary school a teacher gave me a copy of a recipe called pan dulce. I doubt I even have it after all these years. I'm still looking.
I do have the following recipes: Rosca de los Reyes Semas Peineta Semitas Pan de Naranja Picones Cuernos
>I believe pan dulce is Portuguese. You might have better luck with >alt.culture.Hawaii
Pan dulce is a type of mexican sweet bread. I have had a type of Portuguese sweet bread that is similar to the only type of pan dulce I've tried (there are several types pan dulce). I tried the Portuguese bread on Maui, it was used to make a very special french toast.
Maybe the portuguese sweet bread has a similar name.
I also have one in a Bernard Clayton cookbook (go figure?), but it's way too long for me to try to re-type today. It's also a little odd, having a chocolate filing.
>I also have one in a Bernard Clayton cookbook (go figure?), >but it's way too long for me to try to re-type today. It's >also a little odd, having a chocolate filing.
> CCA <visualfxnos...@nospambombergirl.com> wrote: > >I am looking for the dolce recipes . They are coarse in texture...and sometime > >filled some made with pumpkin . > >Silkie explained that what is needed is a basic pan dulce recipe. If > >you post any follow-ups to this, please copy Silkie at:
> Hmm... filled with pumpkin? Maybe she meant empanadas? Anyhow, there is no > such thing as "basic pan dulce recipe". There are dozens of different types > of pan dulce in Mexico, some are available all over the country (conchas, > cuernos, orejas, cocoles, semitas, etc.) and some other are regional > specialties. They range from being basically pastries (orejas) to pretty > much cakes. The only common denominator I can think of is that they're all > yeast breads and they are all sweet. Other than that, every recipe is > different. Maybe if your friend is more specific.
My stepdad's sister makes some sort of pan dulce filled with pumpkin. They don't call them empanadas, AFAIK. The pumpkin is not mashed, but just stewed, I think, or it's a coarse paste. It's not like the pumpkin filling in American pies. I remember the bread being very crumbly, like an eggy scone.
I'll have to see if Rosa can give me a recipe, but knowing her, I bet she doesn't use any measurements, but just does it by eye.
Kat
-- spam filtered. To send e-mail remove the spamtrap.
On Mon, 11 Jan 1999 20:12:09 GMT, visualfxnos...@nospambombergirl.com
(CCA) wrote: >The funny thing about it is twenty five years ago in elementary school >a teacher gave me a copy of a recipe called pan dulce. I doubt I even >have it after all these years. I'm still looking.
Guess what? I found the recipe (referred to above) in a box of discarded recipes after having it for about twenty five years. Go figure...it's called Pan de Muerto and not Pan Dulce...lol. Thought I had solved the big mystery...guess not.
By the description, it looks like their idea of what "conchas" are.
-- Victor M. Martinez, Jr. | The University of Texas at Austin mar...@che.utexas.edu | Department of Chemical Engineering http://www.che.utexas.edu/~martiv | Austin, TX 78712 If we knew what we were doing it would not be called research, would it?
CCA <visualfxnos...@nospambombergirl.com> wrote: >Do any of these fall in the pan dulce category?
All except the pan de naranja, I think. Pan dulce is just sweet bread, usually small. If it's not a pastry, a pie, a cake, or a bolillo, it's pan dulce.
-- Victor M. Martinez, Jr. | The University of Texas at Austin mar...@che.utexas.edu | Department of Chemical Engineering http://www.che.utexas.edu/~martiv | Austin, TX 78712 If we knew what we were doing it would not be called research, would it?
On 12 Jan 1999 14:59:40 GMT, mar...@bullwinkle.che.utexas.edu (Victor
M. Martinez) wrote: >CCA <visualfxnos...@nospambombergirl.com> wrote: >>Do any of these fall in the pan dulce category?
>All except the pan de naranja, I think. Pan dulce is just sweet bread, >usually small. If it's not a pastry, a pie, a cake, or a bolillo, it's >pan dulce.
I will post these recipes in separate threads. Some are quite long. so I won't post them all at once.
(CCA) wrote: >Hello, I trying to help a fellow "poster" out from another newsgroup. >Silkie posted a request for a basic pan dulce recipe in >rec.food.cooking. I suggested that the request should be posted here >but Silkie is unable to get this group...so I volunteered to post it.
>Here is Silkie's request:
>>I am looking for the dolce recipes . They are coarse in texture...and sometime >>filled some made with pumpkin .
>>thanks >>silkie
>Silkie explained that what is needed is a basic pan dulce recipe. If >you post any follow-ups to this, please copy Silkie at:
Here is a follow-up from Silkie on the pan dulce search. I have suggested that she follow the newsgroup in dejanews as she is interested in following all the discussions. I also asked for a better description of the pan dulce. Maybe we can narrow down the specific kind and find a recipe that way.
***********
>Yes....Yes...yes....I will take anything that comes remotely close to it... >I have neilghbors next door, she speaks no english and quite often her son >translates...but when we are in her kitchen no words are needed...she is a >wonderful cook andI am learning much from her... >Again I wish I had access to your news group...I know I would learn so much >more...not so much in recipes but the method is so ...so important here... >Again if you find any posts with methodology or explainations or just great >recipes, >that are not your run of the mill recipes ......and you have the time, please >think of me, and forward them.....<G>... >Thank you so much. >silkie..
On Mon, 11 Jan 1999 16:10:59 GMT, visualfxnos...@nospambombergirl.com
(CCA) wrote: >Hello, I trying to help a fellow "poster" out from another newsgroup. >Silkie posted a request for a basic pan dulce recipe in >rec.food.cooking. I suggested that the request should be posted here >but Silkie is unable to get this group...so I volunteered to post it.
I started out trying to just help someone get a recipe and in the process I've learned something about pan dulce.
What have I learned? There is a large variety of pan dulce. Apparently, each have their own name and their own recipe. Trying to find a basic pan dulce recipe is like trying to find a basic bread recipe. Your first question would be what kind of bread...rye, wheat, white, etc.
Is that about right?
I think the recipes I have in my cookbook would be considered a type of pan dulce. I will be posting them in separate threads. Please feel free to post yours also.
I did find a web page that offered information on the subject (but few recipes). Here is the URL:
I also noticed that the homepage of this site has a food forum. I noticed in the forum that there were a few requests for pan dulce, but no recipes. Here is the URL for the homepage:
>I also have one in a Bernard Clayton cookbook (go figure?), >but it's way too long for me to try to re-type today. It's >also a little odd, having a chocolate filing.
CCA wrote in message <369a2015.3757...@news.netropolis.net>... >Hello, I trying to help a fellow "poster" out from another newsgroup. >Silkie posted a request for a basic pan dulce recipe in >rec.food.cooking. I suggested that the request should be posted here >but Silkie is unable to get this group...so I volunteered to post it.
Here's a rough translation I'm not familiar with all the words and there are some errors but basically it's a yeast dough made with flour, corn flour, lard, eggs and yolks, milk and sugar.
Hope this helps
Dimitri
PAN DULCE
Ingredientes:
1 huevo y 2 yemas 100 grs. de fruta confitada (*) 1 egg and 2 yolks 100 grams dried fruit 6 cucharadas de azucar 100 grs. de pasas de uva sin semilla (*) 6 tablespoons sugar 100 grams seedless rasins 100 grs. de crema de leche 100 grs. de nueces (*) 100 gms milk cream 100 grams Nueses ?????? 50 grs. levadura de cerveza 100 grs. de almendras (*) 50 grams beer yeast 100 grams almonds????? 1 vaso de leche tibia 100 grs. de pinyones (*) 1 glass of warm milk 100 grams pinyones 1/2 cdita. de sal fina (*) A eleccion, aproximadamente 300 grs. 1.2 teaspoon fine salt any of the above no more that 300 grams 100 grs. de manteca derretida en total - total 100 grams lard (whipped??) 1 cucharada de agua de azahar 1 tablespoon sugarwater 1 cdita. de esencia de vainilla 1 teaspoon vanella exrtact 350 grs. de harina 350 grams flour 150 grs. maizena 150 grams corn flour(meal?) Preparacion:
1- Disolver la levadura en un poco de leche tibia y dejar reposar unos 20 min. disolve the yeast in a little warm milk and let it set for 20 minutes
2- Batir el huevo con las yemas, el azucar y la crema de leche beat the egg with with yolks, the sugar and the cream
3- Tamizar juntas la harina y la maicena, e ir la agregando poco a poco a la preparcion 2 alternando con la preparcion 1. mix together both flours and add a little by little of each mixture alternating mixture 1 and 2.
4- Trabajar bien la masa con las manos hasta que este bien lisa. kneed the dough with your hands until its well kneeded and ready
5- Dejar reposar la masa en un citio templado, hasta que alcance el doble (+ o -) de su volumen. let it rest and raise until about doubled
6- Picar la fruta al tamanyo deseado y PASARLA POR HARINA (importante para que no se vaya al fondo de la masa) e incorporarla a la masa despues que haya levantado. cut (chop the fruit) to the size you like and put it into the dough after its risen.
7- Poner en los moldes para pan dulce, enmantecado y enharinado y dejar que aumente un 50% mas de su volumen. put the dough into sweet bread molds and fill only 1/2 way
8- Pintarlos con agua azucarada (2 cucharadas en 1/4 de taza de agua hirviendo) paint them with sugar water ( 2 tablespoons cups sugar in 1/4 cup water (warmed??)
9- Cocinar en horno caliente hasta que este dorado y cocido por dentro (hincar un cuchillo limpio en el medio, si esta cocido, saldra limpio) bake in the oven until doubled and when you stick in a knife it comes out clean
10- Enfriar y espolvorear con azucar impalpable. ?? dost or coat with sugar??
7 bis- Si no se tiene molde para pan dulce, hacer dos bollos con la preparacion y colocarlos sobre una placa enmantecada y enharinada. Luego sigue igual
If you don't have molds for sweet bread make the rolls and bake on a larded floured baking sheet
8 bis- Si se desea se puede esparcir un poco de la fruta picada para la pre- paracion sobre la superficie del pan dulce If you want you can sprinkle the fruit on the surface of the sweet bread...
CCA <visualfxnos...@nospambombergirl.com> wrote: >What have I learned? There is a large variety of pan dulce. >Apparently, each have their own name and their own recipe. Trying to >find a basic pan dulce recipe is like trying to find a basic bread >recipe. Your first question would be what kind of bread...rye, wheat, >white, etc.
Precisely.
-- Victor M. Martinez, Jr. | The University of Texas at Austin mar...@che.utexas.edu | Department of Chemical Engineering http://www.che.utexas.edu/~martiv | Austin, TX 78712 If we knew what we were doing it would not be called research, would it?
>1 huevo y 2 yemas 100 grs. de fruta confitada >(*) >1 egg and 2 yolks 100 grams dried fruit
It's not dried fruit, but candied fruit.
>100 grs. de crema de leche 100 grs. de nueces (*) >100 gms milk cream 100 grams Nueses ??????
Nueces is pecans.
>1 vaso de leche tibia 100 grs. de pinyones (*) >1 glass of warm milk 100 grams pinyones
Pi~ones is pine nuts
>100 grs. de manteca derretida en total - total >100 grams lard (whipped??)
Derretida means melted.
>1 cucharada de agua de azahar >1 tablespoon sugarwater
Nooo... azahar is citrus flowers, you make an infusion of citrus flowers.
>150 grs. maizena >150 grams corn flour(meal?)
Maicena is neither corn meal or corn flour, it's more like corn starch, but not quite.
>10- Enfriar y espolvorear con azucar impalpable. >?? dost or coat with sugar??
I have no idea what they mean by "azucar impalpable", my best guess would be confectioner's sugar. Where is this recipe from? Definitely not Mexico.
>If you don't have molds for sweet bread make the rolls and bake on a larded >floured baking sheet
And how exactly are these "sweet bread molds"...???? :)
-- Victor M. Martinez, Jr. | The University of Texas at Austin mar...@che.utexas.edu | Department of Chemical Engineering http://www.che.utexas.edu/~martiv | Austin, TX 78712 If we knew what we were doing it would not be called research, would it?
Thanks for the help. Me esta olvidando el Espanol. Its not my fault. The Spanish is forgetting me. Ha Ha!
This was the website in Argentina that was posted by cor...@mediaone.net on 1/11/99. I have been looking at this thread for a while and I remember the texture of the Pan Dulce as being "rough and yeasty" If this is close (I don't know till I bake it) it looked kind of close. The lard and corn flour (starch) made sence, I started to translate as a goof and I got kind of close.. So I posted it.
Victor M. Martinez wrote in message <77ghi4$hk...@geraldo.cc.utexas.edu>... >Dimitri G Criona <DIMITR...@prodigy.net> wrote:
>I have no idea what they mean by "azucar impalpable", my best guess would >be confectioner's sugar. Where is this recipe from? Definitely not Mexico.
>>If you don't have molds for sweet bread make the rolls and bake on a larded >>floured baking sheet
>And how exactly are these "sweet bread molds"...???? :)
>-- >Victor M. Martinez, Jr. | The University of Texas at Austin >mar...@che.utexas.edu | Department of Chemical Engineering >http://www.che.utexas.edu/~martiv | Austin, TX 78712 >If we knew what we were doing it would not be called research, would it?
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