you are right. It is hard to find history information. Along the way I
found interesting looking recipes.
My suggestion is to go to http://groups.yahoo.com/ and join the
COCINA-MEXICANA group. They are VERY interested in Mexican food history as
well as the recipes. At various sites I did find a little:
from http://www.losbagels.com/baked-goods-pan-dulce.shtml
Pan Dulce History
The Spanish brought wheat to Mexico (the native grain of choice was
amaranth), but it was the French who inspired Mexico's renowned baking
tradition. The French, defeated in 1862, left behind a tradition of
delicious baked goods. Of the estimated 500 to 2000 varieties of Mexican
breads, we chose pan dulce (sweet bread) to serve to you. We bake our
popular pan dulce daily and it is, as they say in Mexico, "como pan caliente."
~~~~~~~~~
from http://www.texmex.net/Recipes/pandulce.htm
Pan Dulce are dome-shaped sweet rolls with a sugar topping of vanilla,
chocolate, or lemon etched into a shell design on top. Mexican
neighborhood bakeries that are family owned and operated for two or three
generations have fulfilled the baking needs of many San Antonians for a
long time. Specializing in Pan Dulce, BOLILLO, Reposteria, Empanadas and
Bunuelos, their traditional flavorings include cinnamon, chocolate, anise,
and dried fruit.
INGREDIENTS: Dough
1 tablespoon dry yeast
1 tablespoon sugar
1/4 cup warm water
3 2/3 cups white bread flour
1 teaspoon salt
1/3 cup sugar
2 tablespoons shortening
5 large eggs, beaten
Topping
1/4 cup unsalted butter
1/4 cup shortening
1 cup powdered sugar
1 cup all purpose flour
1 teaspoon vanilla extract
1 tablespoon lemon peel
1 tablespoon cocoa
1/8 teaspoon cinnamon
DIRECTIONS:
For Dough: In a small bowl, dissolve the yeast and 1 tablespoon sugar in
warm water. Let stand 6-8 minutes. In a large mixing bowl, combine 3 cups
bread flour, salt, sugar and shortening and blend thoroughly. Add yeast
mixture and 2 eggs. Mix completely. Add remaining eggs and mix. Add
remaining bread flour and mix until the dough forms a loose, soft, and
elastic dough. It should be slightly sticky but firm enough to shape
easily with buttered hands. Butter the work surface into a 4x6-inch
rectangle, 1 1/2 inches thick. Cut into 16 medium or 24 small squares.
Cover lightly with plastic wrap for 1 to 1 1/2 hours and let dough rise.
Shape each dough square into a dome-shaped circle. On a lightly greased
cookie sheet, place rolls 2 inches apart.
For Topping: In a food processor using a metal blade, add the butter,
shortening, powdered sugar, 1 cup flour and vanilla. Process until smooth,
then divide into 3 equal parts. Leave one part plain and shape into a
log. With the 2nd piece, process in the food processor with lemon peel and
shape into a log. Process the 3rd piece with cocoa and cinnamon and shape
into a log. Chill the 3 logs until ready to use. Cut off 2 tablespoons of
topping from the log and flatten with palms into a circle. Place topping
circle on top of dough circle. It should completely cover dough. Use a
sharp knife to cut a crisscross or shell design on top. Let rolls rise
again in a warm place for about 1 to 1 1/2 hours.
Preheat oven to 350 F.
Bake 12-15 minutes until lightly browned. Serve fresh from the oven with
Chocolate Mexicano or hot coffee.
~~~~~~~~~~~~~~~~
from the COCINA-MEXICANA e-mail group an Yahoo.com
Original recipe from "Homestyle Mexican Cooking"
Pan Dulce
1 package active dry yeast
3/4 cup warm water
3 l/2 cups flour
3/4 cup sugar
3/4 teaspoon salt
4 tablespoons melted butter or margarine
3 eggs, beaten
Topping
1 cup sugar
1 cup flour
1/2 cup melted butter or margarine
1 egg, beaten
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
Set out the eggs about 1/2 hour to an hour before you begin so they'll
reach room temperature. Preheat the oven to 400 F.
Place yeast in water and let stand until yeast dissolves. Sift flour, sugar
and salt together in bowl. Add yeast mixture, melted butter or margarine
and eggs and beat until smooth. Place dough in greased bowl, cover, and let
rise in warm place until double, about 1 hour.
Place topping ingredients in a bowl and mix. Reserve. When dough has
doubled, knead on lightly floured board until smooth and elastic. Shape
dough into balls about 1 1/2 inches in diameter and place on greased baking
sheet about 2 inches apart; press each ball to flatten slightly. Place
about 1 1/2 tablespoons of topping on each roll. Let rolls rise until
double, about 30 minutes.
Bake in preheated oven at 400 F until lightly browned, about 10 minutes.
Serve warm or at room temperature with hot chocolate or coffee. Since pan
dulce is a little on the dry side, the liquid accompaniment is important.
Pan dulce freezes well. Thaw and reheat in a 400 F oven for about 5 minutes.
-----------
PAN DULCE
6 tablespoons margarine
1 cup milk
1 (.25 ounce) package active dry yeast
1 teaspoon salt
1/3 cup white sugar
5 cups all-purpose flour
2 eggs
1/2 cup white sugar
2/3 cup all-purpose flour
3 1/2 tablespoons margarine
2 egg yolks
2 tablespoons cocoa powder (optional)
1 egg
2 tablespoons milk
In a small pan, combine 6 tablespoons butter or margarine and 1 cup milk;
heat to 110 F.
In a large mixing bowl, combine yeast, salt, 1/3 cup sugar, and 2 cups of
the flour. Pour in warmed milk mix. Beat, scraping often, with an electric
mixer on medium speed for 2 minutes. Blend in 2 whole eggs and 1 cup flour;
beat on high for 2 minutes. With a spoon , beat in enough of the remaining
flour to form a stiff dough.
Knead on a floured board till smooth, about 5 minutes. Place in a greased
bowl, turn to grease top, cover, and let rise until doubled.
While dough is rising make streusel. Stir together 1/2 cup sugar and 2/3
cup flour. Mix in 3 1/2 tablespoons cold butter or margarine. Mix to get
fine crumbs. Blend in 2 egg yolks with a fork. For chocolate streusel, mix
2 tablespoons cocoa powder with flour.
Punch dough down, turn onto floured board. Divide into 14 pieces. Shape
each into a ball. Shape 7 into seashells. Squeeze 1/4 cup of streusel into
a firm ball; and press over the top of each round. Score with slightly
curved parallel lines to resemble a scallop shell. Roll remaining dough
into 4 by 8 inch ovals. Top each with 3 tablespoons streusel. To make
horns, roll oval from short end; stop half way, fold in sides, and finish
rolling. Curl ends in to form a crescent. Place buns about 2 inches apart
on a greased baking sheet. Cover lightly, and allow to rise until doubled,
about 45 minutes. In a small bowl, beat together 1 egg and 2 tablespoons milk.
Brush buns with egg mixture. Bake at 375 F (190 C) until lightly browned,
about 15 to 17 minutes.
Makes 14 buns
country : Mexico
course : pastry
source : Sharon [Internationalquisine]
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Russell Fletcher CCS-P acoder@xprt.net
Battle Ground WA USA <*)))><