Pati Jinich - The Fluffiest Bread: Pan de Yema

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while reducing saturated fats.

egg yolks

🥗Healthier: flaxseed meal

💰Cheaper: whole eggs

Flaxseed meal provides a vegan option and is rich in omega-3s.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lactose-free and lower in calories.

Start with 1 1/4 cups of lukewarm water and stir in 3 packs of active yeast granules and 1 teaspoon of sugar.

Gently stir and let it sit until the water changes color and the yeast activates.

Add 1 cup of flour to the yeast mixture and mix it up.

Cover with a kitchen towel and let it rise in a warm area.

After a few minutes, check the yeast mixture; it should be frothy and bubbly.

Separate 11 eggs into 2 whole eggs and 9 egg yolks.

In a mixing bowl, beat 1 cup of unsalted butter with 2/3 cup of sugar until creamy.

Add the yeast mixture to the butter and sugar, then mix over low speed.

Add the egg yolks and 2 more eggs (including the egg whites) and a pinch of salt.

Gradually add 5 cups of flour and mix until combined.

Change to a hook attachment and knead the dough for about 10 minutes until it is smooth and elastic.

Place the dough in a buttered bowl, cover with a kitchen towel, and let it rise for an hour or until doubled in size.

Once risen, punch down the dough and divide it into 16 balls.

Shape the dough into cute little balls and let them rise for another 45 minutes to an hour.

Make three slashes on top of each roll as a signature of Pan de Yema.

Prepare an egg wash with 1 beaten egg and 1 tablespoon of water, and brush it over the rolls.

Bake in the oven at 350°F for 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens