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Cuernitos Pan Dulce (Mexican Croissants)

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  • Author: Maxine Dubois
  • Total Time: 3 hours
  • Yield: 8 pastries 1x
  • Diet: Vegetarian

Description

These cuernitos pan dulce are soft, buttery Mexican croissants made with sourdough starter, yeast, and layers of melted butter. Serve them slightly warm with coffee or hot chocolate.

Ingredients

Scale

For the Dough

  • 4¼ cups (500 g) bread flour, plus more for dusting
  • 1 tablespoon (10 g) dry yeast
  • ⅓ cup plus 1 tablespoon (75 g) granulated sugar, divided
  • 2 large eggs
  • ⅓ cup plus 1 tablespoon (90 g) sourdough starter
  • ⅓ cup plus 1½ teaspoons (80 g) unsalted butter, softened
  • 1⅓ teaspoons (8 g) salt
  • 1 cup (240 g) milk, water, or a combination of both, divided

For the Butter Layers

  • ½ cup (1 stick or 113 g) unsalted butter, melted and cooled slightly

For the Egg Wash

  • 2 egg yolks
  • 3 tablespoons plus 1 teaspoon (50 ml) milk
  • 2 tablespoons granulated sugar

Instructions

  1. Place the flour in a large bowl and make a well in the center. Add two tablespoons of sugar, the yeast, sourdough starter, and two tablespoons of the milk mixture to the well. Mix the ingredients in the center, gradually incorporating some of the surrounding flour.
  2. When the mixture begins to feel dry, add the remaining sugar and milk mixture. Add the eggs, softened butter, and salt. Mix until a rough dough forms.
  3. Transfer the dough to a clean work surface and knead for 15 to 20 minutes, until smooth, elastic, and no longer sticky. Alternatively, knead it in a stand mixer fitted with the dough hook for approximately 10 minutes.
  4. Shape the dough into a ball and place it seam-side down in a lightly greased bowl. Cover tightly and refrigerate for one hour. The dough should remain cool and shouldn’t rise significantly.
  5. Transfer the chilled dough to a lightly floured surface. Roll it into a long rectangle approximately 12 inches in length, keeping the sides straight and parallel. Lift the dough occasionally to prevent sticking and gently pierce any air bubbles.
  6. Place the rolled dough on a lightly floured baking sheet and refrigerate for 15 minutes.
  7. Melt the additional stick of butter and let it cool slightly. Return the dough to a floured surface and roll it into an even rectangle. Brush some of the melted butter evenly over the dough and let it begin to set.
  8. Fold one short side inward to the center. Fold the opposite side completely over the first to make a letter-style fold.
  9. Roll the folded dough into another 12-inch rectangle. Brush it with another layer of melted butter and let the butter cool slightly. Repeat the letter-style fold and refrigerate for 15 minutes.
  10. Roll the chilled dough into a rectangle approximately 16 inches long and eight inches wide. Lightly flour the dough and work surface as needed.
  11. Trim the edges to create a neat 16-by-8-inch rectangle. Cut it crosswise into four equal 4-by-8-inch rectangles.
  12. Cut each smaller rectangle diagonally from one corner to the opposite corner, creating eight triangles.
  13. Working with one triangle at a time, stretch the short end until the base is approximately four inches wide. Gently lengthen the triangle from its base toward the point.
  14. Roll the triangle from the wide end toward the point, keeping the point centered. Curve the ends inward and place the pastry seam-side down on a parchment-lined baking sheet. Repeat with the remaining dough.
  15. Cover the shaped cuernitos loosely and let them rise for approximately 30 minutes.
  16. Whisk the egg yolks, milk, and sugar until smooth. Brush a thin, even coating over each pastry.
  17. Preheat the oven to 350°F (175°C). Bake for 15 to 20 minutes, until puffed and golden brown. Begin checking them at 15 minutes.
  18. Let the cuernitos cool on the baking sheet for a few minutes before serving.

Notes

Measure the ingredients by weight for the most consistent results.

Keep the dough cool while rolling and folding.

Let the melted butter cool slightly before brushing it onto the dough.

Chill the dough if it becomes soft or greasy.

Use light pressure when rolling to preserve the butter layers.

Keep the point of each triangle underneath the pastry so it doesn’t unroll while baking.

Oven temperatures vary, so begin checking the cuernitos after 15 minutes.

  • Prep Time: 2 hours 40 minutes
  • Cook Time: 20 minutes
  • Category: Pastry, Snack
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://www.cilantroparsley.com/mexican-croissant-recipe-cuernitos-pan-dulce/