Easy Pancitos Dulces
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Additional Time
2 hrs
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Total Time
2 hrs 35 mins
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Servings
12
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Calories
310 kcal
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Course
Breakfast
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Cuisine
International, Paraguayan
Easy Pancitos Dulces
Description
Easy Pancitos Dulces features a sweet dough composed of bread flour, instant dried yeast, sugar, eggs, milk, butter, and vanilla extract. The dough is kneaded until elastic, allowed to rise until doubled, then portioned and shaped into individual rolls. After proofing, the buns are baked to a golden finish.
The icing combines powdered sugar, cream or milk, vanilla, butter, and optional powdered milk and coloring, applied post-baking to impart a creamy, sweet glaze. The buns have a soft crumb and subtle vanilla flavor that complements the icing.
This recipe supports making the dough ahead by refrigerating overnight to rise slowly and also freezing un-iced buns for up to two months. Buns stored in the fridge retain freshness for up to a week; reheating briefly restores softness.
Ingredients
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 milk 100°F to 115°F, warm
- 40 g butter melted and slightly cooled, unsalted
- 2 large egg at room temperature
- 1 tablespoon vanilla extract
For the Icing:
- 200 g powdered sugar
- 50 ml cream needed, or milk
- 1 teaspoon vanilla extract
- 1 tablespoon butter melted and slightly cooled, unsalted
- 1 teaspoon powdered milk (optional, such as Nido)
- Food Coloring (optional)
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.
Notes
- Store iced buns in an airtight container refrigerated for up to one week; reheat briefly before serving.
- Prepare dough the night before and refrigerate for a slow rise; bring to room temperature before shaping and baking.
- Freeze un-iced buns in an airtight container for up to two months; thaw at room temperature and add icing before serving.
User Reviews
Overall Rating
5
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