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Pan Dulce Recipe (Bigotes)

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This Bigotes Pan Dulce Recipe is typically made from a sweet, enriched dough similar to that used in many other Mexican sweet breads. The dough is often flavored with vanilla and sometimes cinnamon. The dough is shaped into long, oval shapes that are slightly twisted in the center to create the "mustache" shape. They are often coated with a sweet glaze and sometimes sprinkled with colored sugar or other toppings.

This Bigotes Pan Dulce Recipe is shaped into long, oval shapes that are slightly twisted in the center to create the "mustache" shape.

In some variations, especially those known as "bigotes de chocolate," a strip of chocolate or cocoa-flavored filling is added to the center of the dough before it's twisted, creating a chocolatey core. Bigotes pan dulce are a popular treat in Mexican bakeries and are often enjoyed with a cup of coffee or hot chocolate. They're a delightful, sweet, and slightly indulgent pastry that many people find delicious.

If you love this recipe, you need to try my Cuernitos Recipe or my Orejas Recipe.

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What are Bigotes Pan Dulce?

"Bigotes" pan dulce, also known as "bigotes de mantequilla" or "bigotes de chocolate," are a type of sweet Mexican pastry. The name "bigotes" translates to "mustaches" in English, and the pastries are named for their distinctive shape, which resembles a mustache or "bigote" in Spanish.

Why you will love this recipe

  • Flavor: A great recipe often features a delicious combination of flavors, whether it's sweet, savory, or a balance of both. The taste is a fundamental factor in why someone might love a recipe.
  • Texture: People appreciate a variety of textures in a dish, such as the soft, slightly sweet dough of bigotes pan dulce contrasted with a crispy glaze.
  • Nostalgia: Recipes can evoke memories and nostalgia, reminding people of childhood or special occasions, which can lead to a deep affection for a particular recipe.
  • Cultural or Regional Connection: Many recipes are deeply rooted in a specific culture or region, and people often love them for the sense of connection they provide to their heritage or the opportunity to explore new flavors and traditions.
This Bigotes Pan Dulce Recipe is shaped into long, oval shapes that are slightly twisted in the center to create the "mustache" shape.

Bigotes Pan Dulce Recipe Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

See recipe card for quantities.

How to make Bigotes Pan Dulce

To make the dough: In the bowl of a stand mixer fitted with the flat beater attachment, combine the flour, sugar, yeast, and salt. Add the butter and mix on low speed until the butter is about the size of peas and the mixture resembles coarse meal, 3 to 4 minutes.  In a small bowl, whisk together the egg, vanilla, and milk.  Add the egg mixture to the bowl of the stand mixer. Mix on low until the liquid is nearly all incorporated, about 30 seconds. Transfer the dough to a lightly floured surface and finish working the dough by hand, sprinkling more flour as necessary, until you have a homogenous dough that's soft and slightly sticky but still manageable; you might still see pieces of butter, which is OK. Form the dough into a 1"-thick rectangle, wrap well, and chill in the refrigerator for at least 3 hours. 

To make the dough: In the bowl of a stand mixer fitted with the flat beater attachment, combine the flour, sugar, yeast, and salt. Add the butter and mix on low speed until the butter is about the size of peas and the mixture resembles coarse meal, 3 to 4 minutes.  In a small bowl, whisk together the egg, vanilla, and milk.  Add the egg mixture to the bowl of the stand mixer. Mix on low until the liquid is nearly all incorporated, about 30 seconds. Transfer the dough to a lightly floured surface and finish working the dough by hand, sprinkling more flour as necessary, until you have a homogenous dough that's soft and slightly sticky but still manageable; you might still see pieces of butter, which is OK. Form the dough into a 1"-thick rectangle, wrap well, and chill in the refrigerator for at least 3 hours. 

On a lightly floured work surface, use a floured rolling pin to roll out the dough to a rectangle roughly 8" x 15" in size and about ⅛" thick, with the short side facing you. Fold the dough like a business letter, bringing the bottom third of the dough up and the top third of the dough down and over the top; this is called a letter fold. This is your first turn.  Rotate the dough 90° (a quarter turn), then repeat the rolling and folding process. As you work, dust the work surface, your hands, and the rolling pin with flour as necessary to prevent sticking. If the dough starts to soften at any point, refrigerate it briefly and then continue. Wrap the dough and refrigerate it for at least 1 hour and up to 3 hours. Repeat the rolling and folding process one more time (for a total of 3 turns), then wrap the dough well and refrigerate it overnight, or at least 8 hours. 

On a lightly floured work surface, use a floured rolling pin to roll out the dough to a rectangle roughly 8" x 15" in size and about ⅛" thick, with the short side facing you. Fold the dough like a business letter, bringing the bottom third of the dough up and the top third of the dough down and over the top; this is called a letter fold. This is your first turn.  Rotate the dough 90° (a quarter turn), then repeat the rolling and folding process. As you work, dust the work surface, your hands, and the rolling pin with flour as necessary to prevent sticking. If the dough starts to soften at any point, refrigerate it briefly and then continue. Wrap the dough and refrigerate it for at least 1 hour and up to 3 hours. Repeat the rolling and folding process one more time (for a total of 3 turns), then wrap the dough well and refrigerate it overnight, or at least 8 hours. 

To shape the bigotes: Line a baking sheeet with a nonstick baking mat or lightly spray with nonstick spray, then line with parchment. On a lightly floured surface, roll the dough into a rectangle that’s slightly larger than 12" x 9" and about ¼" thick, with the long side facing you. Trim the edges with a pizza cutter or sharp chef’s knife. Cut the dough crosswise into 4 rectangles that are about 3" x 9" in size. Cut each rectangle diagonally, from top left corner to bottom right corner, to make 8 triangles.  Working with one triangular piece of dough at a time, roll it with a pin or stretch it with your hands to lengthen it to 11". Make a ½" cut at the center of the wide end, then roll up the dough towards the point, not too tightly. Use your hands to gently stretch and curve the ends to resemble a mustache. Place it on the baking sheet with the point side down so that it won’t unfurl during baking. Shape the rest of the bigotes. 

To shape the bigotes: Line a baking sheeet with a nonstick baking mat or lightly spray with nonstick spray, then line with parchment. On a lightly floured surface, roll the dough into a rectangle that’s slightly larger than 12" x 9" and about ¼" thick, with the long side facing you. Trim the edges with a pizza cutter or sharp chef’s knife. Cut the dough crosswise into 4 rectangles that are about 3" x 9" in size. Cut each rectangle diagonally, from top left corner to bottom right corner, to make 8 triangles.  Working with one triangular piece of dough at a time, roll it with a pin or stretch it with your hands to lengthen it to 11". Make a ½" cut at the center of the wide end, then roll up the dough towards the point, not too tightly. Use your hands to gently stretch and curve the ends to resemble a mustache. Place it on the baking sheet with the point side down so that it won’t unfurl during baking. Shape the rest of the bigotes. 

Cover the baking sheet with plastic wrap or a reusable cover (like a large, overturned baking dish) and let the bigotes rise in a warm place until they are puffy and nearly doubled, 1 ½ to 2 hours.  Towards the end of the rise time, preheat the oven to 400°F with a rack in the center.   Bake the bigotes for 5 minutes at 400°F, then reduce the oven to 350°F and continue to bake for 15 to 20 minutes, rotating halfway through, until golden brown on the bottom. The bigotes should feel light, but they won’t be shiny like croissants since there’s no egg wash.   To coat the bigotes: Put the sugar in a shallow bowl. Working with one bigote at a time, brush generously with melted butter, then toss gently in the bowl to thoroughly coat in sugar before serving. Repeat with remaining bigotes for this Bigotes Pan Dulce Recipe.

Cover the baking sheet with plastic wrap or a reusable cover (like a large, overturned baking dish) and let the bigotes rise in a warm place until they are puffy and nearly doubled, 1 ½ to 2 hours.  Towards the end of the rise time, preheat the oven to 400°F with a rack in the center.   Bake the bigotes for 5 minutes at 400°F, then reduce the oven to 350°F and continue to bake for 15 to 20 minutes, rotating halfway through, until golden brown on the bottom. The bigotes should feel light, but they won’t be shiny like croissants since there’s no egg wash.   To coat the bigotes: Put the sugar in a shallow bowl. Working with one bigote at a time, brush generously with melted butter, then toss gently in the bowl to thoroughly coat in sugar before serving. Repeat with remaining bigotes for this Bigotes Pan Dulce Recipe.

Substitutions

  • Bread Flour: If you don't have bread flour, you can use all-purpose flour as a substitute. The texture may be slightly different, but it will still work.
  • Instant Yeast: If you don't have instant yeast, you can use active dry yeast. Use the same amount, but you'll need to activate it in warm water with a pinch of sugar before adding it to the dough.
  • Unsalted Butter: If you only have salted butter, you can use it, but reduce or omit the salt in the recipe accordingly to avoid over-salting the dough.
  • Whole Milk: If you don't have whole milk, you can use 2% or skim milk, or even a dairy-free milk like almond or soy milk if you have dietary restrictions.
  • Granulated Sugar: Granulated sugar is commonly used for the coating, but you can use powdered sugar (also known as confectioners' sugar) if you prefer a different texture.
  • Unsalted Butter: You can use salted butter for the coating, but be mindful of the overall saltiness of the recipe and adjust as needed.

Bigotes Pan Dulce Recipe Variations

  • Chocolate Bigotes: Add cocoa powder or melted chocolate to the dough to make chocolate bigotes. You can also include a chocolate filling in the center for a double dose of chocolatey goodness.
  • Fruit-Filled Bigotes: Add fruit fillings like guava paste, apricot jam, or sweetened cream cheese to the center of the dough strips before shaping them.
  • Nutty Bigotes: Incorporate chopped nuts, such as almonds, pecans, or walnuts, into the dough or sprinkle them on top of the sugar coating for a nutty crunch.
  • Citrus Zest: Enhance the flavor of the dough by adding zest from citrus fruits like orange or lemon. This will give the bigotes a refreshing and fragrant twist.
  • Cinnamon Sugar Coating: Instead of a plain sugar coating, mix cinnamon with the sugar to add a warm, spicy flavor.
  • Dulce de Leche Filling: Fill the dough strips with dulce de leche, a caramel-like sweet spread, before shaping them. This will create a rich and sweet center.

Check out my Rosca de Reyes Recipe.

This Bigotes Pan Dulce Recipe is shaped into long, oval shapes that are slightly twisted in the center to create the "mustache" shape.

Equipment

  1. Mixer: I love using my Kitchenaid Mixer, but you can do this by hand as well.
  2. Mixing Bowls: You'll need mixing bowls for preparing the dough, mixing ingredients, and making the sugar coating.
  3. Measuring Cups and Spoons: For precise measurements of flour, sugar, yeast, butter, and other ingredients.
  4. Pastry Cutter or Fork: To incorporate the cold butter into the dry ingredients when making the dough.
  5. Knife: To cut the dough into strips.
  6. Rolling Pin: To roll out the dough to the desired thickness.
  7. Baking Sheet: To bake the bigotes in the oven. Line it with parchment paper for easy cleanup.
  8. Brush: To brush melted butter onto the baked bigotes for the sugar coating.
  9. Oven: You'll need an oven to bake the pastries.
  10. Cooling Rack: After baking, place the bigotes on a cooling rack to cool completely.

How to store Bigotes Pan Dulce

  1. Cool to Room Temperature: Allow the bigotes to cool to room temperature after baking. This prevents condensation from forming inside the storage container.
  2. Wrap or Cover: Once cooled, wrap the bigotes individually or as a group in plastic wrap, aluminum foil, or place them in an airtight container. Wrapping them tightly will help prevent them from drying out or becoming stale.
  3. Store at Room Temperature: Store the wrapped bigotes at room temperature. They will typically stay fresh for about 2-3 days this way.
  4. Refrigeration (Optional): If you need to store the pastries for a longer period, you can refrigerate them. However, refrigeration can alter the texture and may make them slightly firmer. If you choose to refrigerate, make sure they are well wrapped to prevent them from absorbing odors from the fridge.
  5. Freezing (Long-term Storage): If you want to keep them for an extended period, consider freezing. Here's how:
    • Place the individually wrapped or container-stored bigotes in an airtight freezer bag or a vacuum-sealed bag.
    • Label the bag with the date.
    • Freeze for up to 2-3 months.
    • To thaw, place the bigotes in the refrigerator overnight, or reheat them in the oven at a low temperature to restore their freshness.
This Bigotes Pan Dulce Recipe is shaped into long, oval shapes that are slightly twisted in the center to create the "mustache" shape.

Bigotes Pan Dulce Recipe Top tips

  1. Use High-Quality Ingredients: Quality ingredients, especially butter, flour, and vanilla extract, will make a difference in the flavor and texture of your Bigotes Pan Dulce.
  2. Cold Butter: Make sure the butter you use is cold. Cold butter in the dough creates a flaky texture in the pastries.
  3. Don't Overmix: When combining the ingredients for the dough, avoid overmixing. Mix just until the dough comes together. Overmixing can make the pastries tough.
  4. Chill the Dough: After mixing the dough, refrigerate it for about 30 minutes. This helps the dough firm up and makes it easier to work with.
  5. Roll the Dough Evenly: Roll out the dough evenly to about ¼ inch thickness. This ensures that your Bigotes will bake evenly.
  6. Evenly Coated Sugar: When applying the sugar coating, make sure it's applied evenly to all the pastries. This helps achieve a uniform and attractive appearance.
  7. Keep the Oven Temperature in Check: Preheat your oven and monitor the temperature. An oven thermometer can help ensure accurate temperature settings. Bake at the recommended temperature for the recipe.
  8. Baking Time: Bake the Bigotes until they turn a light golden brown. This ensures that they're fully baked and have a nice, golden exterior.
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Embark on a journey of sweetness with our Bigotes Pan Dulce recipe: fluffy bread adorned with a crunchy, caramelized topping, reminiscent of Mexican bakeries' charm.

Pan Dulce Recipe (Bigotes)

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  • Author: Maxine Dubois
  • Total Time: 24 horus 15 minutes
  • Yield: 4 1x
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Description

This Bigotes Pan Dulce Recipe is typically made from a sweet, enriched dough similar to that used in many other Mexican sweet breads. The dough is shaped into long, oval shapes that are slightly twisted in the center to create the "mustache" shape. 

Ingredients

Scale

Dough

Coating

  • ½ cup (99g) granulated sugar
  • 4 tablespoons (57g) unsalted butter, melted

Instructions

  1. To make the dough: In the bowl of a stand mixer fitted with the flat beater attachment, combine the flour, sugar, yeast, and salt. Add the butter and mix on low speed until the butter is about the size of peas and the mixture resembles coarse meal, 3 to 4 minutes. 
  2. In a small bowl, whisk together the egg, vanilla, and milk.  
  3. Add the egg mixture to the bowl of the stand mixer. Mix on low until the liquid is nearly all incorporated, about 30 seconds. Transfer the dough to a lightly floured surface and finish working the dough by hand, sprinkling more flour as necessary, until you have a homogenous dough that's soft and slightly sticky but still manageable; you might still see pieces of butter, which is OK. Form the dough into a 1"-thick rectangle, wrap well, and chill in the refrigerator for at least 3 hours. 
  4. On a lightly floured work surface, use a floured rolling pin to roll out the dough to a rectangle roughly 8" x 15" in size and about ⅛" thick, with the short side facing you. Fold the dough like a business letter, bringing the bottom third of the dough up and the top third of the dough down and over the top; this is called a letter fold. This is your first turn. 
  5. Rotate the dough 90° (a quarter turn), then repeat the rolling and folding process. As you work, dust the work surface, your hands, and the rolling pin with flour as necessary to prevent sticking. If the dough starts to soften at any point, refrigerate it briefly and then continue.  
  6. Wrap the dough and refrigerate it for at least 1 hour and up to 3 hours. 
  7. Repeat the rolling and folding process one more time (for a total of 3 turns), then wrap the dough well and refrigerate it overnight, or at least 8 hours. 
  8. To shape the bigotes: Line a baking sheeet with a nonstick baking mat or lightly spray with nonstick spray, then line with parchment. On a lightly floured surface, roll the dough into a rectangle that’s slightly larger than 12" x 9" and about ¼" thick, with the long side facing you. Trim the edges with a pizza cutter or sharp chef’s knife. Cut the dough crosswise into 4 rectangles that are about 3" x 9" in size. Cut each rectangle diagonally, from top left corner to bottom right corner, to make 8 triangles. 
  9. Working with one triangular piece of dough at a time, roll it with a pin or stretch it with your hands to lengthen it to 11". Make a ½" cut at the center of the wide end, then roll up the dough towards the point, not too tightly. Use your hands to gently stretch and curve the ends to resemble a mustache. Place it on the baking sheet with the point side down so that it won’t unfurl during baking. Shape the rest of the bigotes. 
  10. Cover the baking sheet with plastic wrap or a reusable cover (like a large, overturned baking dish) and let the bigotes rise in a warm place until they are puffy and nearly doubled, 1 ½ to 2 hours.  
  11. Towards the end of the rise time, preheat the oven to 400°F with a rack in the center.  
  12. Bake the bigotes for 5 minutes at 400°F, then reduce the oven to 350°F and continue to bake for 15 to 20 minutes, rotating halfway through, until golden brown on the bottom. The bigotes should feel light, but they won’t be shiny like croissants since there’s no egg wash.  
  13. To coat the bigotes: Put the sugar in a shallow bowl. Working with one bigote at a time, brush generously with melted butter, then toss gently in the bowl to thoroughly coat in sugar before serving. Repeat with remaining bigotes.

Notes

  1. Use High-Quality Ingredients: Quality ingredients, especially butter, flour, and vanilla extract, will make a difference in the flavor and texture of your Bigotes Pan Dulce.

  2. Cold Butter: Make sure the butter you use is cold. Cold butter in the dough creates a flaky texture in the pastries.

  3. Don't Overmix: When combining the ingredients for the dough, avoid overmixing. Mix just until the dough comes together. Overmixing can make the pastries tough.

  4. Chill the Dough: After mixing the dough, refrigerate it for about 30 minutes. This helps the dough firm up and makes it easier to work with.

  5. Roll the Dough Evenly: Roll out the dough evenly to about ¼ inch thickness. This ensures that your Bigotes will bake evenly.

  6. Evenly Coated Sugar: When applying the sugar coating, make sure it's applied evenly to all the pastries. This helps achieve a uniform and attractive appearance.

  7. Keep the Oven Temperature in Check: Preheat your oven and monitor the temperature. An oven thermometer can help ensure accurate temperature settings. Bake at the recommended temperature for the recipe.

  8. Baking Time: Bake the Bigotes until they turn a light golden brown. This ensures that they're fully baked and have a nice, golden exterior.

  9. Individual Wrapping: If you're storing Bigotes, wrap them individually to maintain freshness and prevent them from sticking together.

  10. Variations: Feel free to experiment with different variations to add your own twist to the recipe. Try different fillings, flavorings, or toppings to create unique pastries.

  11. Presentation: When serving Bigotes, consider arranging them on a serving platter or plate with a nice presentation. This can enhance the dining experience.

  12. Accompaniments: Bigotes are often enjoyed with a cup of coffee or hot chocolate. Consider serving them with your favorite hot beverage for a delightful pairing.

  • Prep Time: 24 hours
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mexican

Food safety

  • Cook to a minimum temperature of 165 °F (74 °C)
  • Do not use the same utensils on cooked food, that previously touched raw meat
  • Wash hands after touching raw meat
  • Don't leave food sitting out at room temperature for extended periods
  • Never leave cooking food unattended
  • Use oils with high smoking point to avoid harmful compounds
  • Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

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