Pan Dulce: Mexico’s Treasured Breads | Pati Jinich | Pati's Mexican Table

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

pineapple filling

🥗Healthier: fresh pineapple

💰Cheaper: canned pineapple

Fresh pineapple is lower in sugar and more nutritious.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia reduces calories while sweetening.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

In a large bowl, combine the flour, sugar, salt, and baking powder. Add the butter and vegetable shortening and mix them with your hands with the flour mixture until crumbly.

Pour the beer into the mixture and knead until well incorporated. Shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes to overnight.

Peel the rind from the orange and lime. Cut oranges and limes into segments, removing membranes. Place the rinds and seeds in a cheesecloth and tie with kitchen twine.

Place the pineapple, orange and lime segments, and piloncillo in a medium saucepan over medium-high heat. Cook until boiling and juices form, about 5 to 6 minutes.

Reduce heat to medium-low and cook for about an hour until the pineapple is caramelized and the mixture has turned into a runny syrup. Turn off the heat and let cool.

Remove the dough from the refrigerator. Divide into 18 portions and shape into balls. Cover and let rest for 10 to 15 minutes.

Preheat the oven to 350℉ and line baking sheets with parchment paper.

Roll out each ball of dough to about a 5-inch round. Spoon a generous tablespoon of filling in the center, wet the edges with water, and seal tightly.

Brush with egg wash and sprinkle with cinnamon sugar. Bake for 35 minutes or until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens