recipe for pan dulce

The Best recipe for pan dulce

Classic Pan Dulce with Tomato Sauce

4.9 from 523 votes

A sweet, savory Mexican treat made with flaky dough and a tangy tomato sauce, perfect for breakfast or dessert. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Dough

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 packet active dry yeast
• 1 cup warm milk
• 1 large egg
• 2 tbsp unsalted butter, softened

For the Tomato Sauce

• 1 cup canned crushed tomatoes
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp cumin
• ½ tsp chili powder
• Salt to taste
• 1 tbsp olive oil

👨‍🍳Directions

1. 1
   In a bowl, dissolve yeast in warm milk with a pinch of sugar. Let sit for 5 minutes until foamy.
2. 2
   In another bowl, mix flour, salt, and egg. Add softened butter and combine until crumbly.
3. 3
   Pour yeast mixture into the dry ingredients and stir until a soft dough forms. Knead lightly for 2 minutes.
4. 4
   Shape dough into a rectangle, wrap in plastic, and rest for 30 minutes at room temperature.
5. 5
   Preheat oven to 375°F. Heat olive oil in a pan over medium heat. Sauté onion and garlic until soft.
6. 6
   Add crushed tomatoes, tomato paste, cumin, chili powder, and salt. Simmer for 10 minutes until thickened.
7. 7
   Roll dough to ½-inch thickness. Cut into squares, brush lightly with egg wash, and place on baking sheets.
8. 8
   Bake for 15 minutes. Flip, brush with sauce, and return to oven for 10–12 minutes until golden.

🔧Equipment

• Mixing bowls
• Rolling pin
• Baking sheets
• Knife
• Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14💛Saturated Fat: 7❤️Cholesterol: 45🧂Sodium: 550🌾Total Carbs: 48🥦Dietary Fiber: 2🍬Sugars: 12🥩Protein: 6

📝Notes

Tips: For extra flavor, sprinkle a pinch of cinnamon on the dough before baking. Store in an airtight container for up to 3 days.

❓ Frequently Asked Questions About Pan Dulce with Tomato Sauce

What is pan dulce, and what are some common types?

Pan dulce is a traditional Mexican sweet bread, often served during celebrations like birthdays, holidays, and special occasions. Common types include hoja de totopo (a thin, crispy pastry), champurrado (a cinnamon-sugar dough filled with chocolate), pan de muerto (a sugar-coated bread shaped like skulls, traditionally eaten on Día de los Muertos), and pan de yema (a custard-filled bread).

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Can I make pan dulce without a Dutch oven?

Yes, you can adapt the recipe for a regular oven. Instead of baking in a Dutch oven, preheat your oven to the same temperature and bake the pan dulce directly in a baking sheet or lined pan. Ensure the dough rises properly in the oven to maintain its light texture.

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What’s the best way to store pan dulce?

Store pan dulce in an airtight container at room temperature for up to two days. If you plan to keep it longer, refrigerate it for up to five days. To reheat, warm it in a toaster or oven for 5–10 minutes until warm and crispy.

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Is pan dulce gluten-free?

Traditional pan dulce recipes use wheat flour, so they are not gluten-free. If you need a gluten-free version, substitute the flour with a gluten-free blend or almond flour, but note that texture and rise may differ.

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Can I substitute ingredients like sugar or cinnamon?

Yes, you can adjust sweetness by reducing sugar and adding vanilla extract or fruit puree (like mango or pineapple) for flavor. For cinnamon, use a mix of cinnamon and nutmeg or replace it with cardamom if preferred. Always taste and adjust to your liking.