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Rose Water Pan Dulce

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  • Prep 2 hr 0 min
  • Total 2 hr 30 min
  • Ingredients 13
  • Servings 18
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There is something magical about having pan dulce at the holiday table. It is ideal to share with the family; it makes my coffee or champurrado taste better and somehow the conversation a little more meaningful. Maybe I’m just a sentimental fool but there really is something extraordinary about those strangely shaped breads that bring people closer. Being the food explorer that I am, I sometimes make mine with rose water. It adds a natural sweetness to the already sugary taste and nobody expects it. But I only make them like this at Christmas time. For some reason, it has become a tradition for my household. They're pretty wonderful. Try them and see if you agree!
by Nicole Presley
Updated Aug 28, 2017
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Ingredients

  • 1 packet dry active yeast
  • 1/2 cup warm rose water
  • 1 cup warm milk
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 5 tablespoons butter, melted
  • 4 cups flour
  • 1/2 teaspoon ground cinnamon

For strawberry topping:

  • 2/3 cup powdered strawberry milk mix
  • 2 tablespoon powdered sugar
  • 1 stick butter at room temperature
  • 1 cup flour

Directions

  •  
    1
    In a bowl, add in yeast and warm rose water (around 98 °F). Let sit for 10 minutes.
  •  
    2
    Then add in milk, sugar, salt, butter and egg. Mix well and set aside.
  •  
    3
    Mix together flour and cinnamon. Make a well in the center of the flour mixture, and pour in yeast liquid mixture. Mix with a wooden spoon until well combined.
  •  
    4
    Knead dough with hands for about 10 minutes.
  •  
    5
    Place dough in a greased bowl and place in a warm place to rise for 2 hours. It should double in size.
  •  
    6
    Cut and shape the dough into 18 balls. Place them on a cookie sheet 3 inches apart and pat them down a little bit. Set aside.
  •  
    7
    For strawberry topping:
  •  
    8
    In a mixer, add in strawberry milk mix, powdered sugar and butter. Whip until fluffy for about 5 minutes. Then mix in the flour. It should look like a thick paste. Shape the topping mix into a disk and wrap in plastic wrap. Place in the fridge for 40 minutes.
  •  
    9
    Remove topping from fridge and roll it out between the plastic wrap. With a knife, cut it into strips. Place the strips on top of each dough ball, cut a design into each topping.
  •  
    10
    Let the dough rise an additional 30 minutes.
  •  
    11
    Preheat oven to 370 °F.
  •  
    12
    Bake for 20 minutes or until golden. Enjoy!

Expert Tips

  • tip 1
    You can make a chocolate topping by switching out the strawberry mix for chocolate.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • There is something magical about having pan dulce at the holiday table. It is ideal to share with the family; it makes my coffee or champurrado taste better and somehow the conversation a little more meaningful. Maybe I’m just a sentimental fool but there really is something extraordinary about those strangely shaped breads that bring people closer. Being the food explorer that I am, I sometimes make mine with rose water. It adds a natural sweetness to the already sugary taste and nobody expects it. But I only make them like this at Christmas time. For some reason, it has become a tradition for my household. They're pretty wonderful. Try them and see if you agree!
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