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Cuban Pan Dulce recipe (Pan Suave)
courtesy of the
Cocina Cubana Club founded by Pascual Perez & chef Sonia
Martinez
The Portuguese make a sweet bread they call Pan Duce. The Mexicans
make their version, and call it Pan Dulce.
We Cubans also make Pan Dulce, except it is usually called Pan
Suave. You can find it in most Cuban Bakeries and its' the bread
roll used for the Cuban Medianoche Sandwich.
PAN SUAVE (Cuban Sweet Rolls)
Makes 12/ 5-inch rolls
2 envelopes active dry yeast (2-1/4 tsp each)
3/4 cup sugar
1 cup warm water
1/3 cup vegetable oil
2 large eggs, beaten
2 tsp salt, plus a little bit more for egg glaze
4 to 5 cups bread or all-purpose flour, or more, as needed
2 Tbsp sesame seeds (**)
1 Tbsp melted butter
Dissolve yeast and 1 tablespoon sugar in 3 tablespoons warm water in
a large mixing bowl. When mixture foams (about 5-10 minutes), stir
in remaining water, sugar, the oil and all but 1 tablespoon of the
beaten eggs.
Beat the remaining egg with a pinch of salt to make egg glaze and
store in refrigerator until needed.
Stir the 2 tablespoons salt and the flour, 1 cup at a time, into the
liquid ingredients, to obtain a dough that is stiff enough to pull
away from the sides of the bowl, but soft enough to knead. The dough
can also be kneaded in a mixer fitted with a dough hook or in a food
processor with the dough blade.
Turn dough onto a lightly floured surface and knead until smooth, 6
to 8 minutes, adding flour as necessary to obtain a soft dough that
is pliable but not sticky. It will be a little moister than regular
bread dough.
Transfer dough to a lightly oiled bowl, cover and let rise in warm,
draft-free spot until doubled in bulk- 1 to 1-1/2 hours. Punch down.
Form the rolls, dividing into 12 equal pieces. Roll each on the work
surface with the palm of your hand to form a tube 5 inches long with
tapered ends. Transfer the rolls to a lightly greased baking sheet
leaving 3 inches between each.
Cover with a dampened cotton dish towel and let rise in warm,
draft-free spot until doubled in bulk, about 1 hour. You can let
them rise in the refrigerator if you want, but it will take 3 to 4
hours.
Preheat oven to 350oF
Brush the rolls with the reserved egg glaze and sprinkle with sesame
seeds. Bake until golden brown and hollow sounding when lightly
tapped, 20 to 30 minutes. Remove from oven and let cool 5 minutes.
Brush tops with melted butter. Serve warm or cool to room
temperature on a wire rack.
Main Cuban recipe pages:
appetizers
• soups •
main
dishes •
desserts •
drinks
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