Pan Fino

What you'll need

Directions

Working Method

In a stand mixer fitted with the hook attachment, mix 5 pounds biscocho mix, 14oz all purpose flour, 24oz cold water, 14oz whole eggs, 2.3oz active dry yeast and 0.5oz cinnamon on 1st speed for 2 minutes.  Turn up to speed 2 for 13 minutes.  Switch to paddle attachment, add 3 pounds bread flour and 3 pounds 8oz shortening and stir for one minute.  Turn to 1st speed for 2 minutes, speed 2 for 2.5 minutes, and back to speed 1 for one minute.  Mix until the dough is uniform, the color from cinnamon will vary based on regional preferences; add more or less to desired color.  Divide dough into 2.5 oz duffs.

TRENZA

Take two dough balls and roll together to form a long oval.  Place pasta in the center and spread out as much as possible.  Roll up dough to form a rectangle.  Using a dowel or rolling pin, roll dough to another oval, maintaining the stripe of pasta in the center.  Cut dough into 3 pieces, leaving them connected at one end, and braid the 3 pieces, pinching them at the end.  Place on a sheet tray and proof until 25% larger.  Bake at 350F until golden brown and roll in granulated sugar while still warm from the oven.

GIRASOL

Take two dough balls and roll together to form a long oval.  Place pasta in the center and spread out as much as possible.  Roll up dough to form a rectangle.  Using a dowel or rolling pin, roll dough to another oval, maintaining the stripe of pasta in the center.  Using a bench scraper, make little indentations along the top of the dough in half inch intervals then slice the dough piece up the middle the long way.  Form into a circle with the colored pasta portion facing outward.  Place on a sheet tray and make a ball with pasta, place in the center of the round and proof until 25% larger.  Bake at 350F until golden brown and roll in granulated sugar while still warm from the oven.

CUERNITO

Using one dough ball, roll into a long oval.  Place some pasta in the center of the dough and roll the pasta into the dough, forming a triangular oval shape.  Flip dough over and roll each side edge toward the venter on a bias so that the dough piece now forms a point.  Roll up prepared dough like a croissant from the fat part of the triangle toward the center.  Place on a sheet tray and proof until 25% larger.  Bake at 350F until golden brown and roll in granulated sugar while still warm from the oven.

Pasta Topping

Directions

Place 1 pound 8oz granulated sugar, 1 pound 8oz powdered sugar, 3 pounds shortening, and 3 pounds 4oz bread flour  in a bowl fitted with the paddle attachment, stir for one minute and scrape down the bowl.  Turn to speed 1 for 45 seconds, scrape the bowl, then speed 2 for 25 seconds.  Divide into 4 pieces.  Leave one plain, color one pink, color the next one yellow, and finally stir some cocoa into the last to make a light brown color. Reserve.

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Pan Fino

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