Delicious Ojos de Buey Pan Dulce Custard Bread Recipe to Try

Sometimes, the best recipes tell stories that transport you back to cherished moments filled with laughter and flavor. Ojos de Buey Pan, or Pan Dulce Custard Bread, does just that, inviting you into a world where the aroma of freshly baked bread dances through the air and each bite is a soft, buttery hug. This delightful treat brings together light, flaky layers filled with a creamy custard that will leave you smiling and your heart singing.

Picture this on a sunny Sunday morning: family gathered around the kitchen table, coffee brewing, and this fluffy goodness fresh from the oven, steam wafting up and tantalizing your taste buds. It’s a celebration of simplicity and love, perfect for brunch or cozy evening gatherings. With every taste, you’ll find joy and nostalgia wrapped in delicious sweetness. So, roll up your sleeves, and let’s dive into making this Pan Dulce Custard Bread that promises to make your kitchen the heart of the home!

Ingredients for Pan Dulce Custard Bread

Here’s what you’ll need to make this delicious Pan Dulce Custard Bread:

4 ⅛ cups bread flour – Essential for a sturdy base, providing the chewy texture that this bread is known for.

3 teaspoons fast-action yeast – The magic ingredient that helps the dough rise quickly and easily.

1 teaspoon salt – A pinch of salt enhances the flavors and balances sweetness.

1 cup warm water – Helps activate the yeast, creating the perfect environment for rising.

1 teaspoon vanilla extract – Adds a lovely aromatic sweetness that complements the bread beautifully.

1 ⅓ cups unsalted butter, at room temperature – For a rich, creamy texture that’s essential to the custard filling.

3 cups bread flour for rolling out – This extra flour is needed for rolling out the dough without it sticking to your surface.

¾ cup granulated sugar for coating the strips – A dusting of sugar adds a delightful sweetness and lovely crunch to the exterior.

2 ¾ cups all-purpose flour – A key player in achieving that perfect softness in the bread.

1 ⅓ cup granulated sugar – For the custard filling, balancing flavors just right.

2 large eggs, at room temperature – Eggs help bond the custard, providing it with structure.

¼ cup whole milk – This contributes to a creamy texture in the custard.

2 tablespoons baking powder – Works together with yeast for an extra lift in the bread.

2 tablespoons orange zest – Adds a vibrant citrus note that brightens up the flavors.

¾ cup unsalted butter, melted – Used in the custard filling, it enriches the overall flavor profile.

⅔ cup light-tasting olive oil – Its subtle flavor allows the other ingredients to shine while keeping the bread moist.

How to Make Pan Dulce Custard Bread

Follow these simple steps to prepare this delicious Pan Dulce Custard Bread:

Step 1: Mix the Dry Ingredients
In a large bowl, combine the bread flour, salt, and yeast, keeping the salt and yeast on opposite sides to avoid any reaction until water is added. This will ensure even rising later.

Step 2: Form the Dough
Pour in the warm water and vanilla extract, gently mixing until a dough starts to form. If it feels too dry, don’t hesitate to add a little more water or flour, keeping it balanced.

Step 3: Knead the Dough
Transfer the dough to an unfloured surface and knead it for 5-10 minutes. The goal here is to develop that lovely elasticity; think of it as giving the dough a workout to ensure it’s super smooth!

Step 4: Incorporate Butter
Cut your butter into equal parts and scatter one-third over the dough. Knead it in until it’s fully incorporated, then repeat with the remaining butter. This step ensures that every bite is rich and buttery.

Step 5: Let It Rise
Gradually incorporate some of the extra flour until the dough is soft but not sticky. Place the dough in a floured bowl, cover it, and let it rise in a warm area for about 45 minutes or until it doubles in size. This is the dough’s time to shine.

Step 6: Shape the Rings
Once risen, turn the dough onto a floured surface. Divide it into ten equal pieces and roll each into a rectangle about 10-11 inches long. Fold each rectangle into thirds, turn, and roll again. Cut the strip in half lengthwise to create two rings. Pinch the ends together and coat in granulated sugar before placing on parchment-lined cookie sheets.

Step 7: Prepare the Custard Filling
In a medium bowl, combine the filling ingredients (except melted butter and oil) to make a dry paste. Stir in the melted butter and oil, mixing until smooth. If it’s too thick, adjust with a dash of whole milk. This creamy filling is to die for!

Step 8: Bake and Cool
Once your rings are chilled, fill them halfway with custard and bake at 400°F (200°C) for 20-25 minutes, or until a toothpick inserted comes out clean. Let them cool on a wire rack for at least 20 minutes—if you can resist the divine smell wafting from the oven!

With every slice of this Pan Dulce Custard Bread, expect the perfect blend of sweetness and creaminess that will make your taste buds do a happy dance. Whether you’re sharing it with loved ones or keeping it all to yourself (we won’t tell), this recipe will surely become a beloved staple in your kitchen.

Perfecting Pan Dulce Custard Bread Cooking Process

Start by preparing the dough, allowing it to rise while you mix the custard filling. Shape the dough into rings, chill, and then fill with custard before baking. This sequence ensures optimal flavor and texture.

Add Your Touch to Pan Dulce Custard Bread

Experiment with flavors by adding spices like cinnamon or nutmeg to the dough. You can also swap in chocolate or nut fillings for a delightful twist. Feel free to sprinkle some shredded coconut over the custard before baking for extra texture.

Storing & Reheating Pan Dulce Custard Bread

Store leftover Pan Dulce Custard Bread in an airtight container at room temperature for up to two days. For reheating, pop it in a preheated oven at 350°F for about 5-10 minutes to restore its delightful softness.

Sharing this recipe always brings back warm memories of baking with my grandmother, her laughter filling the kitchen as we made this delightful bread together. It’s a recipe that connects us, no matter the distance.

FAQs About Pan Dulce Custard Bread

What is Pan Dulce Custard Bread?

Pan Dulce Custard Bread is a delightful Mexican treat, known for its fluffy, sweet bread filled with creamy custard. This recipe features a dough that rises beautifully, creating a soft texture that contrasts wonderfully with the rich custard filling. It’s a popular dessert enjoyed during celebrations and is perfect as a sweet snack with coffee or hot chocolate. The combination of flavors, ranging from subtle vanilla to zesty orange zest, makes it a favorite among dessert lovers.

How do you make Pan Dulce Custard Bread?

Making Pan Dulce Custard Bread involves creating a sweet, yeasted dough that you knead until it’s smooth and elastic. After letting the dough rise, you roll it into shape and fill it with a creamy custard mixture. Once baked, the bread turns golden brown, offering a deliciously sweet and buttery flavor. This recipe is ideal for anyone looking to impress friends and family with a homemade delicacy that tastes like it’s straight from a bakery.

Can I customize the flavors of my Pan Dulce Custard Bread?

Absolutely! One of the best things about Pan Dulce Custard Bread is its versatility. You can add spices like cinnamon or vanilla to enhance the flavor of the dough. If you’re feeling adventurous, try incorporating chocolate chips or dried fruits into the custard filling. You can even top it with shredded coconut or nuts for an extra crunch. The possibilities are endless, allowing you to create a unique version that suits your taste.

How should I store leftover Pan Dulce Custard Bread?

To keep your Pan Dulce Custard Bread fresh, store it in an airtight container at room temperature for up to two days. If you want to preserve it for longer, you can freeze it. Just wrap it tightly in plastic wrap and place it in a freezer bag. When you’re ready to enjoy it again, thaw it in the refrigerator overnight and reheat in the oven at 350°F for about 5-10 minutes to restore its soft texture.

Conclusion for Pan Dulce Custard Bread

Enjoying Pan Dulce Custard Bread is a delightful experience that combines the love of baking with rich, sweet flavors. With a simple yet versatile recipe, you can impress your guests or treat yourself to a delectable dessert. Whether customized with different fillings or enjoyed in its classic form, this bread is sure to become a beloved staple in your culinary repertoire. Try making your own Pan Dulce Custard Bread and savor the delicious results!

Delicious Ojos de Buey Pan Dulce Custard Bread Recipe to Try

Discover the delightful Ojos de Buey Pan Dulce Custard Bread, a sweet Mexican treat perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 25 minutes mins

Total Time 2 hours hrs 25 minutes mins

Servings: 20 ojos

Course: Dessert Recipes

Cuisine: Mexican

Calories: 554

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 4 ⅛ cups bread flour
• 3 teaspoons fast-action yeast
• 1 teaspoon salt
• 1 cup warm water
• 1 teaspoon vanilla extract
• 1 ⅓ cups unsalted butter at room temperature
• 3 cups bread flour for rolling out
• ¾ cup granulated sugar for coating the strips
• 2 ¾ cups all-purpose flour
• 1 ⅓ cups granulated sugar
• 2 large eggs at room temperature
• ¼ cup whole milk
• 2 tablespoons baking powder
• 2 tablespoons orange zest
• ¾ cup unsalted butter melted
• ⅔ cup light-tasting olive oil

Equipment

• mixing bowl
• whisk
• Rolling Pin
• cookie sheet
• parchment paper
• wire rack

Method

 

1. Pour the bread flour into a bowl and add the salt and yeast on opposite sides of the bowl. Stir each in, making sure to keep them separate.
2. Add the vanilla extract and warm water; begin mixing to form a dough. Adjust with more water or flour as needed to achieve a dry dough.
3. Turn the dough onto an unfloured surface and knead for 5-10 minutes until very smooth and elastic.
4. Cube the butter and divide it into three equal parts. Scatter ⅓ of the butter over the dough and knead until fully incorporated. Repeat with the remaining butter.
5. Gradually knead in some of the extra 3 cups of flour to achieve a non-sticky but soft dough. Transfer to a floured bowl, cover, and let it prove in a warm place for about 45 minutes, or until doubled in size.
6. Turn the dough onto a floured surface and knead gently. Divide into 10 equal pieces.
7. Roll out one piece into a skinny rectangle (10-11 inches long). Fold into thirds, turn 90 degrees, and roll out into a rectangle again. Trim ends and cut in half lengthwise to form two strips.
8. Coat both sides of the strips with granulated sugar and pinch ends together to form two rings. Place on a parchment-lined cookie sheet, spaced 3 inches apart, and chill until ready to bake. Repeat with remaining pieces.
9. Mix all cake filling ingredients (except melted butter and oil) in a medium bowl to form a dry paste. Add melted butter and oil; mix until smooth. Adjust consistency with milk if too thick.
10. Fill the chilled rings halfway with the batter.
11. Bake at 400°F for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
12. Let cool on a wire rack for at least 20 minutes before serving.

Nutrition

Serving: 1ojoCalories: 554kcalCarbohydrates: 68gProtein: 9gFat: 28gSodium: 261mgFiber: 2gSugar: 21g

Notes

Feel free to experiment with fillings and toppings to customize your Pan Dulce Custard Bread to your taste.

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