Sweet Bread: Pan Dulce

Sweet Bread

Sweet bread, Pan Dulce, is a favorite here. Convenient and yummy without being sweet. This sweet bread is a Mexican inspiration and it is vegan too.
In my mid 20’s I would make these and the reason why these are such a fond memory is because I made them after bringing my new born son home from the hospital. Visiting friends arriving at the door no only got to meet my son but stay for a wonderful treat. I will never forget the perfect timing of the sweet bread coming from the oven as my first spontaneous visitors appeared.
Years later we are still enjoying this recipe, inspired from Better Homes and Gardens Mexican Cook Book, that is now vegan without sacrificing the taste.
Sweet Bread: Pan Dulce Vegan Recipe
Preheat oven 375 Cook time: 15 to 18 minutes Makes 16
*food thermometer is handy to judge yeast water temps.


  • All Purpose Flour: 3 1/2 to 4 cups
  • Active Dry Yeast: 1 package (Dissolve yeast in 1/4 cup of water at 110° with 1 tsp of sugar to activate yeast)
  • Non Dairy Milk: 3/4 cup
  • Sugar: 1/4 cup
  • Shortening: 1/4 cup
  • Vegan Butter: 1/4 cup
  • Bob’s Red Mill Egg Replacer: 2 Tbsp mixed in 4 Tbsp of water stir well and let sit for at least one minute.


  • Pour 2 cups of flour in a large mixing bowl and add prepared yeast .
  • Add non dairy milk adding sugar, shortening, and salt.
  • First add dry mixture then the egg replacement in the bowl.
  • Setting the mixer to low speed; mix for 1/2 minute, then scrape bowl to clean sides.
  • Set the mixer to high speed then beat for an additional 3 minutes.
  • Stir in 1 1/2 to 2 cups of four. The dough should be moderately stiff.
  • On lightly floured surface, knead dough for 8 to 10 minutes. The dough should be smooth.
  • Place dough in greased bowl;turn dough over in bowl to grease surface. Cover the bowl with a dish cloth; let rise 1-1 1/4 hours or till double.
  • After the rise time, punch down
  • Divide and shape into 16 equal smooth balls.
  • Pat portions into 3-inch circles on the floured work surface.
  • Transfer the circles onto a baking sheet with a spatula and place 2 inches apart.
  • Add the Topping
  • Topping

    • All Purpose Flour: 2/3 cup
    • Sugar: 1/2 cup
    • Vegan Butter: 1/4 cup plus to 2 TBL
    • Bob’s Red Mill Egg Replacer: 2 Tbsp mixed in 4 Tbsp of water stir well and let sit for at least one minute.
    • Vanilla: 1/2 tsp
    • Cinnamon (I use Spice Lab): 1/4 cup
    • Combine flour and sugar. Cut in vegan butter with pastry blender until you have fine even crumbs.
    • Add in egg substitute and vanilla with a fork
    • Use hands to mix well and divide into 16 portions
    • Pat or roll into 3-inch circles on floured surface.
    • Set aside. These will go on top of the rolls

    Making the Topping

    Prepare egg replacement in cup and let sit.
    In a small bowl pour in 2/3 cup of flour and mix in 1/2 cup of sugar.
    With fork or pastry cutter then cut in 1/4 cup + 2 Tbls of butter until mixture is crumb like in appearance. Stir in egg replacement and vanilla with fork. Mix until well blended then shape 16 3″ balls by patting mixture with hands.
    Making the Sweet Bread

    • Transfer each topping circle you made previously and sit on top of sweet bread base. With knife, slash tops into squares
    • Cover and let rise until double (about 30 minutes)
    • Bake at 375° for 15 to 18 minutes.

    Ingredients for Fighting Off Early Morning Woes

    Early Morning Cure

    You can grab more recipes and learn about the spice company I love:
    The Spice Lab Psst there is an easy recipe on this page that you will love!

    3 Kings Bread
    When you taste this you will exclaim, “I can’t believe it is Vegan!”

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    2 thoughts on “Sweet Bread: Pan Dulce

    1. Are you sure that you aren’t part Texan? Your recipes are so awesome as if you’ve spent years perfecting them for Texans! 🙂

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