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Keep mixing (kneading) for about 8 minutes.ĥ. The dough may still be sticky - this is perfectly okay you want the dough to be a little sticky. Using the dough hook on your stand mixer (I use a KitchenAid mixer) mix on low speed (setting #3 on a KitchenAid) until a dough forms. Pour the milk mixture and the bubbly yeast mixture into the mixing bowl. In the bowl of your stand mixer, place the flour, salt, and wheat gluten.Ĥ. Allow the mixture to cool then mix in the egg.ģ. Stir in the 1/3 cup sugar and vanilla extract. In a microwave-safe cup or bowl, heat the milk and 1/4 cup butter (about one minute on 100% power). Set aside for about 10 minutes to proof (it will get all bubbly).Ģ. Using an instant-read thermometer, let it cool until the temperature reaches 105 degrees. Stir in the 1 tablespoon sugar and packet of yeast. In a microwave-safe cup or bowl, heat the pineapple juice for 30 seconds on high. 1/2 stick melted butter (for brushing the rolls before and after baking)ġ.3 to 3 1/2 cups all-purpose flour (start out with 3 cups you might not use it all).1/4 cup unsalted butter (or half a stick).1/2 cup milk (whole, low-fat or skim, it’s your choice).1 packet (or envelope) active dry yeast (or 2 1/4 teaspoons).This recipe yields about 1 9×13 pan, or roughly 2 dozen rolls.
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I’ll created a whole new post on tips (click here) that will get you over your fear of yeast.Īnyhow, on to more important things–my Pan de Leche recipe. What was that…you’ve never baked yeast bread before? Don’t worry. The photo below shows some ham, cheese and baby spinach sliders made with these rockin’ rolls. I made up a batch of Pan de Leche to take to a party today. Eat it by itself, slathered with butter (honey butter is even better), or stuff it with your favorite luncheon meat. Seriously, though, Pan de Leche is a sweet milk bread that is delicious with just about anything.
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Gradually add the flour mixture and blend until the dough sticks together. Pour in ¼ cup chilled cinnamon-anise tea and mix well. In a larger bowl, cream the shortening with the vanilla extract and sugar. In a bowl, combine the flour, baking powder and salt. Strain over a sieve and refrigerate until ready to use the cinnamon-anise tea in the dough. Remove from the stovetop and cool to room temperature. In a small saucepan, boil the cinnamon sticks and anise seeds in water for about five minutes. ½ – 1 teaspoon vanilla extract (we used Mexican vainilla).2/3 cup vegetable shortening, butter-flavored.These sweet treats have a crumbly texture that make them so irresistibly tasty that it is impossible to eat just one!įor those who plan to bake a batch of pan de polvo for a cookie exchange, this recipe is ideal because the cinnamon-anise tea can be used at least three times tripling the dough recipe yields beyond a dozen of a baker’s dozen! These cookies are easy to make for a crowd, whether for cookie exchanges, Christmas, Advent, weddings, special holidays and especially for National Cookie Day. At the various cookie exchange parties that Islander attends around this time of the year in South Texas, one cookie that is almost always present is pan de polvo, a type of Mexican shortbread with a dusting of cinnamon-sugar.