Easy Pancitos Dulces

Name: Easy Pancitos Dulces
Prep time: 15 min
Cook time: 20 min
Total time: 2 h 35 min
Yield: 12 serving
Ingredients: 500 g bread flour; 14 g instant dried yeast; 50 g granulated sugar; 1 teaspoon kosher salt; 200 ml warm milk; 40 g unsalted butter; 2 large eggs; 1 tablespoon vanilla extract; 200 g powdered sugar; 50 ml cream or milk; 1 teaspoon vanilla extract; 1 tablespoon unsalted butter; 1 teaspoon powdered milk; Food Coloring

User Reviews

5.0

21 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 35 mins
Servings
12
Calories
310 kcal
Course
Breakfast
Cuisine
International, Paraguayan

Easy Pancitos Dulces

Deacon Moody

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The soft, tender texture and sweet icing of these Pancitos Dulces are absolutely irresistible.

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Ingredients

Servings

For the Sweet Dough:

500 g bread flour or all-purpose flour.
14 g instant dried yeast
50 g granulated sugar
1 teaspoon kosher salt
200 ml warm milk (100°F to 115°F)
40 g unsalted butter , melted and slightly cooled
2 large eggs , at room temperature
1 tablespoon vanilla extract

For the Icing:

200 g powdered sugar
50 ml cream or milk , needed
1 teaspoon vanilla extract
1 tablespoon unsalted butter , melted and slightly cooled
1 teaspoon powdered milk (optional, such as Nido)
Food Coloring (optional)

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Instructions

Prepare the Dough:

In a stand mixer fitted with a dough hook (or a large mixing bowl), combine the bread flour, instant dried yeast, granulated sugar, and kosher salt. In a small separate bowl, mix the warm milk, melted butter, eggs, and vanilla extract until well combined. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
Knead the dough using the stand mixer for 3–5 minutes or until it becomes smooth and elastic. Alternatively, transfer the dough to a lightly floured surface and knead by hand for 8–10 minutes.
Place the kneaded dough in a greased bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free place for 1–1.5 hours or until it doubles in size.
After the first rise, punch down the dough to release air. Divide it into 12 equal portions. Roll each portion into a smooth ball and place them on a parchment-lined baking sheet, spaced slightly apart. Cover loosely with plastic wrap or a damp kitchen towel.
Let the shaped dough rise for 30–45 minutes or until it become puffy.
Preheat the oven to 350°F (175°C). Bake the buns for 18–20 minutes or until lightly golden brown on top. Remove them from the oven and let them cool on a wire rack.

Prepare the Icing:

In a medium bowl, whisk together the powdered sugar, cream (or milk), vanilla extract, melted butter, and powdered milk (if using). Add food coloring if desired, and mix until smooth.
Once the buns have cooled completely, spread or drizzle the icing on top. Decorate with sprinkles, if desired.

Equipments used:

Notes

Storage: Store iced buns in an airtight container at room temperature in the fridge for up to a week. Reheat them briefly in the microwave to soften.
Make Ahead: Prepare the dough the night before and let it rise in the fridge. Bring it to room temperature before shaping and baking.
Freezing: Freeze un-iced buns in an airtight container for up to 2 months. Thaw at room temperature and add icing before serving.
Storage: Store iced buns in an airtight container at room temperature in the fridge for up to a week. Reheat them briefly in the microwave to soften.
Make Ahead: Prepare the dough the night before and let it rise in the fridge. Bring it to room temperature before shaping and baking.
Freezing: Freeze un-iced buns in an airtight container for up to 2 months. Thaw at room temperature and add icing before serving.