Mandy’s Pan de huevo.
You can have Mandy’s Pan de huevo using 14 ingredients and 19 steps. Here is how you cook that.
Ingredients of Mandy’s Pan de huevo
- You need 3-3/4 cups of bread flour.
- Prepare 2-1/2 teaspoon of yeast.
- You need 1/2 of butter at room temperature.
- You need 2 of large eggs room temperature (100 ml).
- It’s 1 teaspoon of vanilla.
- It’s 1 teaspoon of cinnamon.
- You need 1/2 cup of milk (warm).
- You need 1/3 cup of sugar.
- It’s of Topping:.
- It’s 1/2 cup of + 1 teaspoon. Butter.
- It’s 1 cup of powderd sugar.
- It’s 1 cup of all purpose flour.
- It’s 2 tsp of cocoa for 1/2 of the topping.
- It’s 1 tsp of cinnamon for other 1/2 of topping.
Mandy’s Pan de huevo step by step
- Mix flour yeast sugar and salt in a mixing bowl i use a stand mixer.
- Add butter and mix well till it corse crumbles.
- Then mix eggs, vanilla and slowly incorporate the milk till a soft dough forms you may not need all the milk depends on the humidity.
- Knead dough dough on a lightly floured surface “note” dough should be soft and sticky.
- Knead and shape to a smooth ball.
- Place this ball in a large greased bowl to rest. Cover till it doubles in size..
- While dough is rising get started on topping.
- Soften butter with spatula or back of a spoon mix in powder sugar and cinnamon.
- Slowly mix in the flour till it makes a crumbly dough that holds its shape “when squeezed” roll in to a log and cut in 1/2.
- Add cocoa powder to on 1/2 till well incorporated.wrap both toppings in plastic. Set aside.
- Once the dough has risen and doubled in size, place it onto a floured surface and let it rest for about 5 minutes. Divide the dough into balls.
- Place balls on a greased baking sheet lightly flatten dough balls with fingers.
- Using your hands, grease the top of each ball with a little shortening. Do not skip this step, as it will help the topping adhere to the dough..
- Flour your hands and divide topping to the amount of balls formed i made 6 large balls.
- Use your hands to press down on each one to form a small, flat circle (I like to use a sheet of plastic, like when making tortillas). Place this disk onto the ball of dough, and press it down very firmly..
- With a sharp knife lighly slice topping to make a shape of a shell or what ever floats ur boat..
- Allow the conchas to rise in a warm place until they are almost double in size. Depending on the temperature of your kitchen, this step could take anywhere from 1 to 2 hours. Do not leave them to rise any longer, because if you let them grow too much they will collapse inside the oven. Bake in a preheated oven at 325º degrees for 20 minutes, or until the bottom of the conchas are lightly golden. If you are placing more than one baking sheet in your oven, rotate them after 10-12 minutes..
- Move the sheet on the bottom rack to the top rack to have an even baking..
- Enjoy with coffee or milk.