PAN DE LECHE (ECUADOR)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective substitute.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness, while brown sugar is often less expensive.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative that binds ingredients.

Warm milk in a saucepan over low heat until lukewarm.

Sprinkle yeast over warm milk and let sit for 5-10 minutes until foamy.

In a large bowl, mix flour, sugar, and salt together.

Add melted butter, eggs, and vanilla extract to the flour mixture.

Pour in the yeast mixture and stir until combined.

Knead dough on a floured surface for about 10 minutes until smooth.

Place dough in a greased bowl, cover with a cloth, and let rise for 1 hour until doubled in size.

Preheat oven to 350°F (175°C).

Punch down the dough and shape it into rolls or a loaf.

Place shaped dough on a baking sheet or in a loaf pan.

Let rise again for 30 minutes until puffy.

Bake in preheated oven for 25-30 minutes until golden brown.

Remove from oven and let cool on a wire rack.

Cooking Techniques

Spice Level:

Allergens