Pan dulce con flor is a traditional Mexican bread made with a sweet dough flavored with edible flowers, such as marigold (cempasúchil) or hibiscus (jamaica).
Recipe · Sweet pastries
Mexican sweet bread with flowers
- 9 ingredients
- 10 steps
Ingredients
- 4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup lukewarm milk
- 2 large eggs
- 1/2 cup edible flowers (for example marigold or hibiscus)
- 2 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Step-by-step preparation
- In a large bowl, mix the flour, sugar, yeast and salt.
- Add the butter, lukewarm milk, eggs and vanilla extract and mix until smooth.
- Add the edible flowers and knead until they’re evenly worked into the dough.
- Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover with a damp cloth and leave in a warm place for 1 to 2 hours, until doubled in size.
- After rising, knead the dough for a few minutes to knock out the air.
- Divide the dough into balls of whatever size you like and place them on a baking sheet lined with parchment paper.
- Let the balls rise for another 30 minutes.
- Preheat the oven to 180 °C and bake the rolls for 20–25 minutes, until golden.
- Let the rolls cool for a few minutes before serving.
Enjoy this soft, aromatic Mexican sweet bread. Add a little cinnamon or lemon zest for extra flavor, or try different edible flowers to vary the taste.