Servings: 6 people
Calories: 444kcal
Equipment
- Mixing bowl
- Baking sheet
Ingredients
- Vegetable shortening – 1 cup
- All-purpose flour – 4 cups
- Sugar – ½ cup
- Salt – ¼ tsp
- Cinnamon – 2 tsp
- Water – 1 cup
- Warm milk – 1 cup
- Sugar – 3 tsp
- Active dry yeast – 1 tbsp
- Flour – 6 tbsp
- Eggs – 2
- Vanilla – 3 tsp
- Piloncillo – 4 ounces
Instructions
- In a large mixing bowl, combine 4 cups of all-purpose flour, 1/2 cup of sugar, ¼ teaspoon of salt, and 2 teaspoons of cinnamon. Stir until the ingredients are well blended together.
- In a separate bowl, mix together 1 cup of water and 1 cup of warm milk. Once combined, add 1 tablespoon of active dry yeast and set aside for 5 minutes to activate. After the yeast has been activated, whisk in 2 eggs, 3 teaspoons of vanilla extract, and 4 ounces of piloncillo until thoroughly combined.
- Pour the wet ingredients into the bowl containing the dry ingredients. Mix together until a soft and smooth dough forms. If needed, add in more flour if the dough is too sticky.
- Place the dough on a lightly floured surface and knead until it is soft and elastic. Shape the dough into a ball and place it in a greased bowl. Cover with a damp cloth and let rise for 1 hour.
- Punch down the dough and knead for an additional 5 minutes. Divide the dough into small balls, about 2 inches in diameter.
- Preheat oven to 350 degrees Fahrenheit (180 Celsius) and grease a baking sheet. Place the dough balls on it and bake for 20-30 minutes until golden brown. Enjoy your homemade Pan de Rancho!
Video
Notes
- Make sure to use warm milk, not hot, when activating the yeast.
- If you find that your dough is too sticky, add more flour until it reaches the desired consistency.
- You can top your pan de rancho with additional sugar or cinnamon if desired.
- To ensure an even bake, rotate the baking sheet halfway through the cooking time.
Nutrition
Calories: 444kcal
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