Café de Olla Pan Dulce
Coffee is added to this traditional sweet Mexican breakfast bread recipe for a fun twist. The decorative sugar topping makes it as pretty as it is tasty.
20 mins. to Prepare
15 mins. Cooking Time
90 mins. Standing Time standing
125 mins. Total
STIR yeast, warm water and 1 tablespoon sugar in a small glass bowl; allow to rest for 10 minutes.
BEAT remaining 1/3 cup sugar and butter in a large mixing bowl. Slowly add in coffee granules, eggs, salt and yeast mixture. Add in flour, 1 cup at a time, until incorporated. Knead dough gently for about 10 minutes with your hands. Dough will be very sticky. Place in greased large glass bowl. Cover with plastic wrap. Let rise in warm place for 1 hour or until doubled in size.
LINE a large baking sheet with parchment paper.
DIVIDE dough into 12 pieces with floured hands and shape each into a ball. Place balls on prepared baking sheet with 1 ½ inches of space between each dough ball and allow to rise in warm place for about 30 minutes.
PREHEAT oven to 350º F. Prepare topping.
1/2 cup (1 stick) unsalted butter
1/2 cup powdered sugar
1/2 cup granulated sugar
1 cup all-purpose flour
3 teaspoons vanilla extract
Red and yellow food coloring (optional)
MIX butter, powdered sugar, granulated sugar, flour and vanilla extract in a food processor until smooth.
FORM mixture into 12 balls. If using food coloring, pour 1 drop in a little well in each ball. Knead each piece to mix color in. Form into a disk large enough to cover each piece of prepared dough. Lightly press topping onto dough balls. Use the tip of a sharp knife to cut patterns into the topping, but not into the dough. Some options include: lines across the top, a criss-cross pattern or scalloped shell lines.
BAKE for about 15 minutes or until bread and topping is lightly golden.
COOK’S TIP: To ensure a warm environment for dough to rise, preheat oven to 200° F, then turn oven off and place dough in the glass bowl inside.
Amount Per Serving
|Calories from Fat||110|
|Total Fat 12g||18%|
|Saturated Fat 7g||33%|
|Dietary Fiber 2g||8%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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