One of my favorite childhood memories is my Grandmother taking me to get Pan Dulce. With this No-Knead Brioche dough I was able to recreate the deliciousness at home.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 2 batches
Calories: 342 kcal
INGREDIENTS
- 1 1/2 cups lukewarm water
- 1 1/2 Tbsp granulated yeast (2 packets)
- 1 1/2 Tbsp coarse sea salt or kosher salt
- 8 eggs lightly beaten
- 1/2 cup honey
- 1 1/2 Cups unsalted butter , melted (3 sticks)
- 7 1/2 cups all purpose flour
TOPPING FOR PAN DUICE
- 6 Tbsp unsalted butter , softened
- 1 tsp vanilla
- 3/4 cup confectioners sugar
- 2/3 cup all purpose flour
- 2 tsp cocoa powder , sifted after measuring
INSTRUCTIONS
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Mix the yeast, salt, water in the bowl of your mixer, mix well
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Add in eggs, honey and melted butter, and continue to mix until well blended
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Add in flour and using your dough hook, incorporate all the flour, mix just enough so that all the flour is mixed in.
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The dough may look loose and wetter than you think it should be, it may also look like it has lumps, that’s ok.
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Transfer dough to another bowl, cover with a towel and allow to sit and rise for two hours.
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Chill dough for at least 2 hours, before making the rolls*
TOPPING
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In the bowl of your mixer cream butter using the paddle attachment
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Add in confectioners sugar and flour and continue to mix until creamy.
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Add in vanilla and increase speed to whip into mixture.
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Scrape down bowl and remove half of the mixture. Mixture should have the consistency of a soft dough.
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Add cocoa powder to remaining dough and mix well.
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roll doughs on floured surface making logs of each flavor topping.
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roll logs in plastic wrap and set aside
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cut out twelve 2 oz pieces of dough, using floured hands roll each piece into a ball, by pulling the dough down and around, pulling it tight at the bottom.
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Place dough ball on baking sheet and continue the process until all are done.
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cover with a towel and allow to rise for 20 minutes.
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Preheat oven to 375 degrees
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After the rolls have puffed slightly* take each cylinder of the topping and slice into six equal pieces.
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Flatten the pieces out with your hand until they are as big as the roll top.
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Place each piece on a roll, and flatten the buns out some
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use a knife blade side up, and mark the topping on each bun by making 3-4 lines in the dough with the knife(don’t cut the topping, just leave deep impressions)
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make any type of cross patterns that you like.
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Cover the buns and allow to rise for another 20 minutes
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Bake for 20 minutes or until the roll is a nice deep golden brown.
RECIPE NOTES
I did make this from fresh dough that had risen at room temperature for 2 1/2 hours and they were perfect! you can also just use coarse granulated sugar as the topping