Last Updated on January 7, 2024 by My Back Kitchen
Discover the deliciousness of our Pan de Yema, a classic Mexican bread recipe that brings the authentic flavors of Mexican baking to your table. This golden treat is a bit sweet and buttery, with a soft and fluffy texture that’s perfect for breakfast or as a sweet snack anytime. What makes it so good? The secret is the addition of egg yolks, giving it a rich and luscious taste in every bite. Baked to perfection, our Pan de Yema lets you experience the warmth and tradition of Mexican baking, creating memorable moments with each slice. Whether you enjoy it on its own or with your favorite spreads, this bread highlights the delightful artistry of Mexican culinary heritage. Looking to make other Mexican breads, give our bolillos a try! Enjoy!
Pan de Yema
- 3 envelopes active dry yeast
- 2/3 cup sugar plus 1 teaspoon
- 1 1/4 cup lukewarm water
- 6 cups all-purpose flour divided, plus more for shaping dough
- 1 cup unsalted butter plus more for greasing a large bowl and baking sheets
- 9 egg yolks
- 2 large eggs plus 1 for egg wash
- pinch of kosher or coarse sea salt
- In a small bowl, combine the yeast granules with the 1 teaspoon of sugar and the lukewarm water (make sure it is not cold or hot, or the yeast will not react). Stir, let it sit in a warm area of your kitchen with no wind drafts, and after a few minutes, mix to dissolve. Let it sit again (in the same place) for a couple minutes more, until the mixture has reacted and looks frothy on top. Incorporate 1 cup of the flour and mix well. Cover with a clean kitchen towel and let it rise for an hour.
- In a mixer fitted with the paddle attachment, beat the butter with the 2/3 cup sugar on medium speed until soft and creamy. Reduce speed to low, add yeast mixture along with the egg yolks, 2 eggs, the rest of the flour, and a pinch of salt.
- After a few minutes, switch the paddle attachment for the hook attachment. Let the mixer knead the dough on low to medium speed for about 10 to 12 minutes, until the dough is very soft, smooth and shiny, and you can gather it into a ball.
- Butter a large bowl. Gather the dough into a ball and place it in the bowl. Cover with a clean kitchen towel and place in the warm area of your kitchen with no drafts. Let it rise for about an hour until it doubles in size.
- Pre-heat the oven to 350 degrees Fahrenheit and butter 3 baking sheets.
- Uncover the dough and punch it down. Divide it in half, and consecutively halve the pieces until you have 16 pieces of dough. Roll each one into a ball and set on the buttered baking sheets. Place in the warm area of your kitchen for 45 minutes to an hour for a final rise.
- In a small bowl, beat the remaining egg with a tablespoon of water. Make a 3 slashes on the top of each bun and brush with egg wash. Bake for 20 minutes, until cooked through and browned on top.