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Pan Dulce

User Rating 3 Star Rating (11 Reviews)


Pan dulce
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These little loaves of bread are perfect for a dessert or a snack. Pan Dulce doesn't have any preservatives, so the buns don't keep for very long.

This is a recipe for those that have made Pan Dulce before. Here are detailed instructions on how to make Pan Dulce with pictures of each step for beginners.


  • 1 tablespoon or one package dry yeast
  • 1 tablespoon sugar
  • 1/3 cup sugar
  • 2 tablespoons vegetable shortening
  • 1 teaspoon salt
  • 1/2 cup lukewarm water
  • 3 1/2 cups flour
  • 4 eggs, beaten and at room temperature
  • Topping (please see below)


Mix 1 tablespoon of sugar and yeast into lukewarm water. Let it rest for about 10 minutes.

In a large mixing bowl, cream shortening and sugar. Slowly add in eggs, salt, and the yeast in the water. Add flour in, 1 cup at a time until incorporated. Cover and let rise in a warm place for 45 minutes.

Divide dough into 16 pieces and shape each into a ball. Place on a lightly greased baking sheet with plenty of space between each dough ball. Press each ball slightly to flatten it. Let the dough rise for an hour. After the dough is on it's way to rising, see to the topping.


  • 1/2 cup shortening
  • 1/2 cup powdered sugar
  • 1/2 cup granulated sugar
  • 1 cup flour
  • 3 teaspoons vanilla extract
  • optional- food coloring

Mix all the ingredients in a food processor until smooth.

With your hands, divide the topping into 16 pieces. Roll each piece into a ball and roll it out on a floured surface until it is large enough to cover each piece of dough, about 5 inches in diameter. Lightly press topping onto dough and use a knife to cut a pattern into the topping, but not into the dough.

You can do something as simple as lines across the top, or a criss-cross pattern. If you do nothing, the topping will create it's own cracks, which is also interesting looking.

After you add the topping, bake at 350 degrees for about 15 minutes or until bread is lightly golden.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Finally the real recipe!, Member mechpilot

I've been searching for years for the recipe that is the most authentic, and I've finally found it. The topping on conchas has to have a dry, flaky consistency and this one really does. It is a little difficult to get the topping on the buns, but boy is it worth it. Five stars all the way!

10 out of 11 people found this helpful.

See all 11 reviews

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