Cuban Pan Dulce recipe | Taste of Cuba

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Cuban-Hawaaiin Cooking

Pan Dulce recipe (Pan Suave)
courtesy of Cocina Cubana Club (please join) / Steve Raichlen and 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 keanded 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.

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Instructions on How to make an authentic Cuban pan dulce recipe / receta / recetas.