Anyone have a recipe for Egg Bread and empanadas? Or any of the other
mexican sweet breads?

Look he http://rollybrook.com/empanada-sweet.htm
and he http://rollybrook.com/capirotada.htm

Rolly,
I never think about doing a desert after a mexican meal (don't usually
have deserts anyway), so, once again, thank you.
Paul

Rolly wrote:

> Look he http://rollybrook.com/empanada-sweet.htm
> and he http://rollybrook.com/capirotada.htm
>

"tank" > wrote in message
...
> Anyone have a recipe for Egg Bread and empanadas? Or any of the other
> mexican sweet breads?

From:

http://www.mesquitereview.com/mr27-15.html


Dimitri

Now let's make something good and delicious to eat. This time I have decided
on pan dulce (Mexican sweet bread). I know that it is so easy to go to the
local panaderia and get a bagful of molletes with their wonderful aromas.
But, you can't beat the satisfaction of making your own once in a while. So,
if you have already blown your New Year's diet resolution, let's bake some
pan dulce.
PAN DULCE

Dough Preparation
1) Sift 2 cups of flour into a large mixing bowl, Add the yeast and mix.
2) In a sauce pan, heat the milk, sugar, shortening and salt till warm
(110 -115 F), stirring constantly.
3) Add the warm liquid mixture and the eggs to the dry mixture in the bowl.
4) Beat at low speed of electric mixer for 30 seconds. Scrape the bowl. Beat
again at high speed for 3 minutes.
5) By hand, stir in enough remaining flour (1 1/2 to 2 cups) to make a
moderately stiff dough.
6) Knead the dough on a floured surface for 8 to 10 minutes until smooth and
elastic.
Place in a greased bowl; turn to grease top. Cover and let rise in a warm
place until double (about 1 1/2 hours).
7) Punch dough down and divide into 16 equal pieces, shaping each into a
smooth ball. Pat each into a 3-inch circle and place 2 inches apart on a
greased baking sheet.
Topping Preparation
1) Combine the flour and sugar. Cut in the cold butter with a pastry blender
or use hands and mix to make fine, even crumbs.
2) With a fork, stir in the egg yolks and vanilla. Mix with hands till well
blended.
3) Divide mixture into 16 portions and pat each to a 3-inch circle on a
floured surface.
Final Preparation and Baking
1) With a spatula, transfer each topping circle to a circle of dough on the
baking sheet.
2) With a knife, slash or score each top into circles, squares or shell
forms.
3) Cover lightly and let rise until double, about 45 minutes.
4) Bake in a preheated 375 degree oven for 15 to 18 minutes or until lightly
browned.
5) Remove from oven and cool.
Serve with hot chocolate or coffee or during hot weather with a red soda.
Buen provecho y que la pasen bien.

Thanks Dimitri for the Pan Dulce directions.