PAN DULCE DE CALABAZA - SWEET PUMPKIN BREAD
From Eating Cuban: 120 Authentic Recipes from the Streets of Havana to American Shores. This is a sweet bread that can be served for breakfast, tea, or as a dessert bread.
Provided by cookiedog
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F Butter a 9-x-5-inch loaf pan an d line th bottom with baking parchment or waxed paper.
- In a medium bowl, sift together the flour, baking powder, cinnamon, nutmeg, salt, and allspice.
- Place the calabaza puree, sugar, butter, and eggs in a large mixing bowl and thoroughly combine with an electric mixer. With the mixer at low speed, gradually add the flour mixture. Fold in the raisins. Spoon the batter into the prepared loaf pan.
- Bake on the middle rack of the oven until the loaf has risen and a toothpick inserted in the center comes out clean, 5o to 60 minutes. Let the loaf cool in the pan on a wire rack for 10 minutes, then turn it out onto the rack, peel off the paper, and let it cool completely before serving.
Nutrition Facts : Calories 2275.8, Fat 104.9, SaturatedFat 62.4, Cholesterol 667, Sodium 1684.5, Carbohydrate 305.9, Fiber 7.5, Sugar 153.5, Protein 34.3
PAN DULCES
These Mexican sweet buns are great to make during the winter time, especially for Christmas! People love the sugar topping that browns when they bake.
Provided by Teresa Brignoni
Categories Bread Yeast Bread Recipes
Time 2h40m
Yield 16
Number Of Ingredients 11
Steps:
- Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter, stir until melted and pour into a large bowl to cool.
- Dissolve yeast in the milk mixture. Mix in 1/3 cup sugar, salt, eggs and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Divide the dough into 16 equal pieces and form into rounds. With a rolling pin, roll the rounds into oval buns. Place them onto two lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- While the bread rises, make the topping: In a small bowl, stir together 1/2 cup sugar, 2/3 cup flour, butter until a crumb mixture forms. Stir in the egg yolks until well blended. Crumble the topping over the rolls so the entire surface is covered.
- Bake in preheated oven for 15 to 20 minutes, or until sugar topping is lightly browned.
Nutrition Facts : Calories 289.5 calories, Carbohydrate 45.2 g, Cholesterol 69.2 mg, Fat 9.1 g, Fiber 1.3 g, Protein 6.4 g, SaturatedFat 5.2 g, Sodium 213.6 mg, Sugar 11.3 g
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