Anyone have any recipes for some of the wonderful and varied pan dulce
you can find in panaderias?  The one I'd be most interested in would be the
one for "Orejas", which look like big ears made from successive layers of a
flaky bread.  Thanks!

"Douglas S. Ladden" <nospamre...@nowayjose.org> wrote in message news:Xns93F37C032E452divine1Ladden2law3@204.127.199.17...

1 pkg. active dry yeast
1/2 cup  lukewarm water
1/2 cup  granulated sugar plus
1 Tbls. granulated sugar
1 tsp. salt
3 1/2 cup  flour; divided
2 Tbls. vegetable shortening
2    eggs; beaten

TOPPING
1/2 cup  granulated sugar
1/4 cup  vegetable shortening
1/4 tsp. salt
1 tsp. ground cinnamon
1    egg yolk
2/3 cup  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

OREJAS (Palm Leaves/Palmiers)

Many Mexican pastries we can now find for sale in US bakeries that cater to a Mexican-American clientele are similar to certain French pastries. A flat, sweet confection made of puff pastry is called Palmiers in French, Palm Leaves in English, but Mexicans call them Orejas ears.

In the 1924 Fannie Farmer Boston Cooking School Cookbook these directions are given for Palm Leaves. (The recipe assumes that you have some leftover puff pastry on hand that you will need to use up. You can, however, use any standard recipe for puff pastry.)

Roll remnants of puff pastry one-eighth thick; sprinkle one-half surface with powdered sugar, fold, press edges together, pat and roll out, using sugar for dredging board; repeat three times.
After the last rolling, fold four times.
The pastry should be in long strip one and one-half inches wide.

From the end, cut pieces one inch wide; place on baking sheet, broad side down, one inch apart, and separate layers of pastry at one end to suggest a leaf.
Bake eight minutes in hot oven; these will spread while baking.

Note: hot oven is usually defined as 400 F. This recipe was published in the days before many women had thermostats, or at least very accurate ones, on their ovens.

PUFF PASTRY      

3 cups  flour
1 tsp.  salt
1       egg
1 cup   cold water
2 Tbls. vegetable oil
1 lb.   butter

In medium bowl, mix flour and salt thoroughly.
Make a well in center.
In another bowl, beat egg, water and oil together.
Pour mixture into flour and salt.
Mix until well blended; turn out onto lightly floured board and knead for 10 minutes. Roll out dough into a 20-inch square.
Cut butter into slices and arrange in a rectangle in center of dough.

Fold bottom edge up, so only 1/3 of top side of pastry shows.
Now fold down the top to 1/3. Fold over sides in same fashion.
Roll out with rolling pin to original 20 inch square and fold over as before.
Wrap airtight in foil and chill in refrigerator for 20 minutes.
Repeat the rolling, folding and 20 minutes chilling procedure 3 times.

On a lightly floured board, roll out the chilled dough as thin as you can.
Use a 4-inch diameter biscuit cutter, or tea cup to cut dough in circles.
Place 1 heaping teaspoon of cheese or your choice of mixtures in center of each circle.

jl
"A1 WBarfieldsr" <a1hotf...@HOT.rr.com> schreef in bericht
news:E888b.2622$z32.1710@twister.austin.rr.com...

"Douglas S. Ladden" <nospamre...@nowayjose.org> wrote in message
news:Xns93F37C032E452divine1Ladden2law3@204.127.199.17...

1 pkg. active dry yeast
1/2 cup  lukewarm water
1/2 cup  granulated sugar plus
1 Tbls. granulated sugar
1 tsp. salt
3 1/2 cup  flour; divided
2 Tbls. vegetable shortening
2    eggs; beaten

TOPPING
1/2 cup  granulated sugar
1/4 cup  vegetable shortening
1/4 tsp. salt
1 tsp. ground cinnamon
1    egg yolk
2/3 cup  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

OREJAS (Palm Leaves/Palmiers)

Many Mexican pastries we can now find for sale in US bakeries that cater to
a Mexican-American clientele are similar to certain French pastries. A flat,
sweet confection made of puff pastry is called Palmiers in French, Palm
Leaves in English, but Mexicans call them Orejas ears.

In the 1924 Fannie Farmer Boston Cooking School Cookbook these directions
are given for Palm Leaves. (The recipe assumes that you have some leftover
puff pastry on hand that you will need to use up. You can, however, use any
standard recipe for puff pastry.)

Roll remnants of puff pastry one-eighth thick; sprinkle one-half surface
with powdered sugar, fold, press edges together, pat and roll out, using
sugar for dredging board; repeat three times.
After the last rolling, fold four times.
The pastry should be in long strip one and one-half inches wide.

From the end, cut pieces one inch wide; place on baking sheet, broad side
down, one inch apart, and separate layers of pastry at one end to suggest a
leaf.
Bake eight minutes in hot oven; these will spread while baking.

Note: hot oven is usually defined as 400 F. This recipe was published in the
days before many women had thermostats, or at least very accurate ones, on
their ovens.

PUFF PASTRY

3 cups  flour
1 tsp.  salt
1       egg
1 cup   cold water
2 Tbls. vegetable oil
1 lb.   butter

In medium bowl, mix flour and salt thoroughly.
Make a well in center.
In another bowl, beat egg, water and oil together.
Pour mixture into flour and salt.
Mix until well blended; turn out onto lightly floured board and knead for 10
minutes. Roll out dough into a 20-inch square.
Cut butter into slices and arrange in a rectangle in center of dough.

Fold bottom edge up, so only 1/3 of top side of pastry shows.
Now fold down the top to 1/3. Fold over sides in same fashion.
Roll out with rolling pin to original 20 inch square and fold over as
before.
Wrap airtight in foil and chill in refrigerator for 20 minutes.
Repeat the rolling, folding and 20 minutes chilling procedure 3 times.

On a lightly floured board, roll out the chilled dough as thin as you can.
Use a 4-inch diameter biscuit cutter, or tea cup to cut dough in circles.
Place 1 heaping teaspoon of cheese or your choice of mixtures in center of
each circle.