Pan Dulce “Caprichos” (little whims)

Pan Dulce Caprichos, also known as Little Whims, is a beloved treat throughout Belize, found in local bakeries and homes alike. This Sweet Anise Bread features a distinctive crusty sugar topping, offering a delightful combination of flavors and textures that are sure to impress. Whether for a special occasion or a comforting everyday snack, this recipe brings a piece of Belizean tradition to your kitchen.

Pan Dulce Recipe Ingredients:

For the Bread:

• 1 ½ cups warm milk (110°F / 43°C)
• 4 cups flour, plus an extra 1/4 cup set aside
• 2 tbsp active dry yeast
• 2 eggs, at room temperature
• 1/2 cup butter or margarine
• 1 tsp sea salt
• 1/2 cup sugar
• 2 tsp vanilla extract
• 1 ½ tsp crushed anise seeds

For the Crusty Sugar Topping:

• 1 cup flour
• 1 cup icing sugar
• ⅔ cup shortening
• 1 tbsp cocoa

Pan Dulce Recipe Instructions:

1. In a large bowl, mix 2 cups flour, sugar, salt, and yeast with a wooden spoon until well combined.
2. In a 1-quart pot, heat milk over medium heat until very warm (120°F to 130°F / 49°C to 54°C). Add ½ cup butter or shortening and eggs to the flour mixture.
3. Let the mixture rest for 10 minutes, then add vanilla and crushed anise seeds.
4. Gradually stir in the remaining flour, about 1/2 cup at a time, until the dough is soft, leaves the side of the bowl, and is easy to handle (dough may be slightly sticky).
5. On a lightly floured surface, knead the dough for about 8 minutes until it is smooth and elastic. Add flour as needed to prevent sticking.
6. Coat a large bowl with cooking spray, place the dough in the bowl, and turn it to grease all sides. Cover the bowl loosely with plastic wrap and let it rise in a warm place for about 1 hour and 30 minutes, or until doubled in size.
7. Cut the dough into 16 equal pieces, form each piece into a ball, and place them on a baking sheet slightly apart. Flatten each ball slightly with the heel of your palm and let them rest for another 30 minutes or until doubled in size.

For the Crusty Sugar Topping:

1. In a bowl, mix the shortening with icing sugar, then gradually add flour to create a dough-like mixture.
2. Divide the dough in half. To one-half, add cocoa to color the dough.
3. Divide each half into 8 equal pieces and shape them into balls.
4. Place one dough ball between a small plastic bag and flatten it to make a disc the size of the bun.
5. Once the buns have doubled in size, brush each one with a little milk and gently place a sugar disc on top of each bun. Use a butter knife to draw traditional shell designs on the sugar topping.
6. Bake at 400°F (200°C) for 15-20 minutes or until golden brown.

Estimated Nutritional Information per serving (assuming 16 servings):

• Calories: 320 kcal
• Total Fat: 12g
  • Saturated Fat: 5g
  • Trans Fat: 0g
• Cholesterol: 35mg
• Sodium: 200mg
• Total Carbohydrates: 48g
  • Dietary Fiber: 1g
  • Sugars: 20g
• Protein: 5g

Note: Pan Dulce is a Sweet Anise Bread with Crusty Sugar Topping that is perfect for special occasions, holiday celebrations, or just as a delightful everyday treat. The unique combination of flavors and textures makes it a hit with family and friends. Throughout Belize, bakeries make fresh Pan Dulce daily.

Check out our other bread recipes and get your Belizean Bake on!

• Creole Bread
• Belizean Powder Bun
• Johnny Cakes