Pan De Leche Recipe

This Pan De Leche recipe is my absolute favorite because it delivers the perfect combo of fluffy, melt-in-your-mouth goodness with a touch of nostalgia that takes me back to cozy Sunday mornings. Plus, nothing beats the heavenly aroma of freshly baked rolls wafting through my kitchen, making it the ultimate comfort food experience!

I cherish Pan de Leche for its tender, rich crumb and sweet, delightful aroma. My recipe amounts to 3 1/4 cups of all-purpose flour, sweetened with 1/3 cup of granulated sugar, and part of a warm, melt-in-your-mouth blend of butter and milk.

The touch of vanilla extract? Insane.

Ingredients

All-purpose flour:
An adaptable foundation that delivers both carbohydrates and architectural integrity.

Granulated sugar:
Contributes sweetness and assists in achieving a browned appearance during the baking process.

Unsalted butter:
Adds a robust flavor and delicate crumb texture.

Warm milk:
Yeast is activated, and moisture is added to create a soft dough.

Active dry yeast:
Makes the bread light and airy.

Egg:
Offers meticulous detail that helps hold the constituents together.

Vanilla extract:
Boosts taste with a faintly sweet scent.

Ingredient Quantities

• 3 1/4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1/2 teaspoon salt
• 1 tablespoon active dry yeast
• 1/4 cup unsalted butter, melted
• 1 cup warm milk (about 110°F/43°C)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon milk (for brushing)
• 1 tablespoon sugar (optional, for sprinkling)

Instructions

1. In a big mixing bowl, put together the flour, sugar, and salt. Mix them well so that they are nice and even.

2. Heat the milk in a cup to around 110°F (43°C) and mix in the active dry yeast. Let it rest for a period of 5-10 minutes until it is nice and frothy.

3. In a second bowl, combine the melted butter, egg, and vanilla extract, and whisk until the mixture is thoroughly blended.

4. Into the dry ingredients, pour the mixture of yeast and water, and the mixture of butter and milk. Stir with a wooden spoon or spatula until the dough starts to come together.

5. Move the dough onto a surface that has been lightly dusted with flour and knead the dough for about 10 minutes until it becomes smooth and elastic. You might need to add some more flour if, when kneading the dough, it feels too sticky to work with.

6. Grease a bowl lightly and place the dough inside, then cover the bowl with a damp cloth or plastic wrap. Set the bowl in a warm, draft-free place, and let the dough rise for 1-2 hours or until it’s doubled in size.

7. After the dough has risen, gently punch it down to release the air. Divide it into 12 equal pieces, and shape them into balls.

8. Put the dough balls on a baking sheet covered with parchment paper, and then cover them with a cloth. Let them rise again for about 30 minutes. When you uncover them, they should be puffy and ready to bake.

9. Heat the oven to 350°F (175°C). The tops of the rolls should be brushed with 1 tablespoon of milk. If you want, you can put a little sugar on the tops of the rolls before baking.

10. Bake the rolls for 15-18 minutes until they are golden brown and sound hollow when tapped on the bottom. Remove them from the oven and let them cool on a wire rack before serving. Enjoy your delicious Pan De Leche!

Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Measuring cups
4. Measuring spoons
5. Whisk
6. Wooden spoon or spatula
7. Small cup or bowl (for proofing yeast)
8. Kitchen thermometer (for checking milk temperature)
9. Flat surface or board for kneading
10. Pastry brush
11. Baking sheet
12. Parchment paper
13. Damp cloth or plastic wrap
14. Wire rack

FAQ

• Can I use instant yeast instead of active dry yeast?Certainly, instant yeast can be used in place of the active dry yeast called for in this recipe. Substitute it in equal amounts, and you can skip the step that requires the yeast to be dissolved in warm milk.
• What type of milk is best for this recipe?For the best flavor and texture, whole milk is recommended. You may, however, use any milk you prefer, including plant-based options.
• Can I make this dough ahead of time?Indeed, after the initial ascent, deflate the dough, enclose it snugly, and chill for as long as 24 hours. Let it warm in the company of 70-degree air before forming and firing it.
• How do I know when the dough has risen enough?The size of the dough should increase twofold. This usually requires approximately 1 to 2 hours, contingent on the warmth of your cooking space.
• Can I freeze the baked bread?Indeed, permit the bread to cool entirely, enclose it securely in plastic wrap, and insert it into a freezer bag. It may be stored in the freezer for as long as 3 months.
• What can I use instead of vanilla extract?If you lack vanilla extract, you can substitute it with the same amount of almond extract or omit it completely for a more neutral taste.
• Why do I need to brush the bread with milk?Applying milk to the bread’s surface before baking not only promotes an even browning of the crust but also gives the bread a lovely, shiny appearance.

Substitutions and Variations

You can substitute bread flour for all-purpose flour for a slightly chewier texture.
Cane sugar or coconut sugar can replace granulated sugar, keeping in mind that it may slightly alter the flavor.
You can substitute instant yeast for active dry yeast in this recipe; however, be sure to reduce the yeast amount to 2 1/4 teaspoons. Otherwise, the rise time may vary slightly from what is stated in the recipe.
Should unsalted butter not be available, salted butter may be utilized; just cut the added salt in the recipe by half.
Almond or soy milks can be used in place of milk, making warm almond or soy milk a variety of the classic drink.

Pro Tips

– Ensure the milk is at the correct temperature for activating the yeast. If it’s too hot, it can kill the yeast, and if it’s too cool, the yeast won’t activate properly. Use a thermometer to check it’s about 110°F (43°C).

– When kneading the dough, resist the urge to add too much extra flour if it feels sticky; a slightly sticky dough can result in softer rolls. Only add enough flour to make the dough manageable.

– For an even lighter texture, you can perform a second rise after shaping the rolls by letting them proof overnight in the refrigerator. Just cover them well, and before baking, allow the rolls to come to room temperature and rise until puffy.

– To enhance the flavor, consider adding a pinch of nutmeg or cinnamon to the flour mixture, which can complement the vanilla and give the rolls a subtle additional aroma.

– If you like a shiny, golden finish on the rolls, you can whisk the brushing milk with a little bit of the leftover egg white before applying it to the tops. This will give a beautiful sheen after baking.