Imagine the aroma of freshly baked sweet bread filling the air as you step into a Mexican bakery. The memories come flooding back – the tall glass cabinets filled with an array of mouthwatering treats, each one begging to be tasted. This childhood delight can be recreated in your own kitchen with Ratingperson’s Mexican Sweet Morning Buns (Pan de Huevo).
Butter, Sweetness, and Vanilla Delight
Every bite of these heavenly buns is a treat for your taste buds. The buttery, rich, and soft texture combined with the sweet scent of vanilla creates a flavor explosion. Topped with a streusel-like mixture of vanilla, lemon, or chocolate/cinnamon, these brioche-like buns offer a delightful crunch. Indulge in these freshly baked goodies as a special weekend treat, pairing them with a cup of coffee, tea, or hot chocolate.
A Childhood Favorite
For those who grew up near Mexican bakeries, the mere smell of Pan de Huevo baking can transport them back to days filled with joy and anticipation. The sweet bread, the assortment of baked goods, and the pleasure of choosing a variety of treats to enjoy – these memories are etched deep within our hearts. Relive those cherished moments by recreating the magic of Pan de Huevo in your own kitchen.
Making the Perfect Dough
Wondering if you need a mixer for this recipe? The answer is yes! Whether you have a stand mixer or a kneading machine, you can easily prepare the dough. Simply combine the milk, sugar, eggs, butter, instant yeast, vanilla, and half of the all-purpose flour using the paddle attachment. Beat the ingredients together until well combined. Then, switch over to the Hook attachment and add the remaining flour and sea salt. Knead the dough until it becomes soft, sticky, and elastic. This crucial step develops the gluten, ensuring strength and elasticity in the dough.
Embrace the Stickiness
Don’t be deterred by the sticky nature of the Pan de Huevo dough. Its high egg, butter, and sugar content contribute to its stickiness. Keep a plastic dough scrape handy to assist with kneading and moving the dough around. There’s no need for extra flour during the process. As the dough ferments, degasses, and stretches, it will become less sticky. If needed, a little vegetable oil on your hands and the work surface can help when pre-shaping the individual buns.
Weighing for Consistency
As a baker, consistency is key. To ensure consistent results, it is highly recommended to weigh the ingredients for the Pan de Huevo. By eliminating variables in the baking process, you’ll achieve that perfect dough every time.
Let’s Get Baking!
To help you along your baking journey, here’s a list of equipment you’ll need:
- Mixing Bowls
- Measuring Cups & Spoons/Electric Bakers Scale
- Wooden Spoon
- Plastic Bowl Scrape
- Metal Bench Scrape
- Non-Stick Spray or Vegetable Oil
- Plastic Wrap
- Small Plate
- ½-sheet Parchment Paper
- 2 – ½-sheet Sheet Trays
Now, let’s dive into the recipe for Pan de Huevo. Here are the measured ingredients:
- ¾ cup (170 g) Milk (whole, room temperature)
- 4 large Eggs (room temperature)
- ½ cup Granulated Sugar
- ½ cup (113 g) Butter (unsalted, room temperature)
- 1-½ tsp (6 g) Instant Yeast
- 2 tsp (12 g) Vanilla Extract
- 4 cups (567 g) All Purpose Flour
- 1-½ tsp (12 g) Sea Salt (fine)
Follow these steps to mix the dough:
In a mixing bowl, combine the milk, instant yeast, butter, sugar, eggs, and half of the flour. Beat until smooth and resembling thick pancake batter. Add the remaining flour and salt, stirring until combined and the dough becomes a shaggy mass.
Turn the dough out onto a lightly oiled work surface and knead for 6 to 8 minutes, using a plastic scrape to gather the dough during the process.
Place the dough in a lightly sprayed bowl, cover, and let it ferment at room temperature for 1 hour.
After an hour, lightly oil the work surface and turn out the dough. Degas and fold the dough, then return it to the bowl and cover with plastic wrap. Let it ferment for another hour.
To create the delicious topping for your Pan de Huevo, gather these ingredients:
- ½ cup (113 g) Butter (room temperature)
- ½ cup (113 g) Granulated Sugar
- 2 tsp Vanilla
- ½ cup (80 g) Powdered Sugar
- 1 cup (136 g) All Purpose Flour
- Lemon (optional)
- ¼ tsp Turmeric Powder
- 1 Tbsp Lemon Zest
- Chocolate/Cinnamon (optional)
- 2 Tbsp Cocoa Powder
- ½ tsp Cinnamon
- 1 tsp Vanilla
Follow these steps to mix the topping:
In a mixing bowl, combine the butter and sugar. Beat until creamy.
Add the vanilla and mix until well combined.
Incorporate the powdered sugar and blend until smooth.
Stir in the flour until the mixture becomes crumbly.
Transfer the mixture to your work surface and knead until it holds together and becomes smooth.
Shape the mixture into a 6-inch log. Divide it into 3 pieces, leaving one plain and wrapping it in plastic wrap.
For the second piece, add lemon zest and knead to combine. Shape it into a log and wrap in plastic wrap.
For the third piece, add cocoa, cinnamon, and vanilla. Knead to combine, shape into a log, and wrap in plastic wrap.
Shaping and Topping the Buns
Now that your dough has fermented and your toppings are ready, it’s time to shape and top the buns. Here’s how:
After the second hour of fermentation, lightly oil your work surface.
Turn out the dough and degas and fold it. Cover with a bowl and let it rest for 15 minutes.
After the resting period, uncover the dough and divide it into 12 pieces, each weighing about 95 grams.
Pre-shape each piece into a round, keeping them in order.
Re-shape each piece into a tight round, starting with the first piece.
Place each round on a parchment-lined baking sheet, spacing them evenly.
Gently flatten each bun with your fingers, using a light oil coating on your hands.
Cover the buns with plastic wrap and let them rest for 15 minutes.
After 15 minutes, use a second sheet tray to further press and flatten the buns.
Take your topping log and divide it into 4 pieces using a bench knife.
Place each topping slice between two pieces of plastic wrap and flatten it into a disk using a small plate.
Place a disk on each piece of dough.
Use a sharp knife to create shell designs or crisscross patterns on the top of each roll. An apple slicer tool can be handy for marking the chocolate/cinnamon buns.
Cover with plastic wrap and let the Pan de Huevo proof for 1-½ hours at room temperature.
Preheat the oven to 350°F (176ºC) for at least 20 minutes before baking.
Bake the fully proofed Pan de Huevo for 18-20 minutes or until lightly browned, rotating the pan halfway through to ensure even baking.
Remove the buns from the oven and let them cool on a rack until they reach a warm or room temperature that’s perfect for serving with your favorite cup of coffee, tea, or hot chocolate.
Enjoy the delightful taste of Pan de Huevo, reminiscent of childhood memories and the warm embrace of a Mexican bakery. Store these delicious buns in a plastic bag for up to three days, or freeze them for later. Thaw them to room temperature before savoring each bite.
For a visual guide, check out the instructional video provided by Ratingperson. Follow this link to LIKE and SUBSCRIBE to their YouTube Channel Ratingperson.
Happy baking, and bon appétit!