Thursday, October 27, 2011

Blue Nun Pan Dulce

The Clone was so inspired by the story of the blue nun, she decided to make a dessert in her honor. Pan dulce is Spanish for sweet bread. It is a south Texas favorite for many people.

1pkg yeast
1 tsp sugar                                                

1/3 cup of luke warm water                                                                    
4 cups all purpose flour                                 
1/2 cup sugar                                                           
2 tbsp butter                                                                    
1 tsp salt                                                                     
5 eggs beaten                                                                             

1 stick butter
1 cup flour
1 cup powdered sugar
1 tsp vanilla
1 tbsp cocoa
1/4 tsp cinnamon
food coloring (optional)

Dissolve yeast and sugar in warm water. Combine 3 cups of flour, sugar, butter, salt, and eggs in large bowl. Mix well. Add remaining flour and mix thoroughly. Let dough rise in a greased, covered bowl for 1-1/2 hours in a warm place until double in size. Punch down dough and shape into 16-24 balls. Place on greased cookie sheet.

Topping:  Blend all ingredients in a blender or food processor. Remove and shape into a ball - refrigerate while dough is rising. Shape topping into 2 inch balls. Flatten with hands into a circle. Place topping circle on top of each ball of dough, covering the dough. Marck a design on each with a sharp knife. Let rise until double (1-1/2 hours).

Bake at 350 for 12-15 min or until lightly browned.


  1. Looks yummy! You should share with Emily March and her cookie recipe ebook she is putting together. Evelyn

  2. Lori:

    That looks so good! I adore cooking but my eyes popped open when I saw the word: YEAST!!! I am simply intimidated by yeast. My one and only attempt at making bread was a total disaster. My BIL teased me by saying he was going to shellac the "result" and use it for a door stop! Sigh.

    I just got the mail and there was a book from you: "Vampire Mine" by Kerrelyn Sparks. Just reading the cover brought a huge smile to my face. Who needs to play with yeast when there's a good book to read?!

    By the way, you have pretty handwriting and mine sucks. Sigh - again!

  3. I wondered how the top of those sweet breads were made. They look yummy.

  4. Connie,
    I have learned the secret to baking with yeast is not use too hot of water. 110-115 degrees is best. Also, I let it "rest" a little until it starts to bubble in the water.
    I'm so glad you liked the book!

  5. Evelyn,
    Great idea. Think I will send recipe to Emily.