Pan Dulce are little loaves of bread that are perfect for a dessert or a snack. They do not have preservatives so they don’t last long. I love them with coffee or hot chocolate. I’m proud to announce that Starwood Luxury Resort is relaunching their De Cortez Restaurant with the biggest pan dulce in Los Cabos on Cinco de Mayo. See the recipe below.
Cabo San Lucas, Mexico (April 19, 2013) – The Sheraton Hacienda del Mar Golf & Spa Resort has big –and sweet — news to share, literally. The AAA four Diamond luxury resort plans to celebrate the grand re-opening of its AAA Four Diamond Award winning De Cortez Restaurant by serving up the biggest pan dulce in Los Cabos on Cinco de Mayo!
On Sunday, May 5, at 8 a.m., national and international guests will be able to witness Executive Chef Manuel de Luca and his culinary staff serve the gargantuan sweet bread and icing concoction, which will include, among its ingredients, 600 eggs, 200 kg of flour, 40 kg of sugar, 110 cinnamon sticks, and 45 kg of butter, in the sweet bread alone. This super-sized treat will be about 150 meters, or 492 feet long! Along with the spectacle, which will be staged on the San Lucas bike path, there will be children’s music and a payaso (clown) for the kids!
“We love families here at the Sheraton Hacienda del Mar and fully embrace the challenge of finding new ways – like this pan dulce delight — to surprise and delight ourguests,” stated Renato Mendonca, general manager of the Sheraton Hacienda del Mar Golf & Spa Resort, Los Cabos, adding, “and if you are wondering what we plan to do with our huge iced sweet bread, once it is ready, we will take a few pictures and then serve it — with hot chocolate, of course!’
For more information, please call the Sheraton Hacienda del Mar Golf & Spa Resort 52-624-145-8000. Resort details are available online at www.sheratonloscabos.com.
About Sheraton Hacienda del Mar Golf & Spa Resort, Los Cabos
Situated on 28 acres overlooking the Sea of Cortez, the Sheraton Hacienda del Mar Golf & Spa Resort, with 270 guest rooms, each featuring the Sheraton Sweet Sleeper Bed, whirlpool tubs and private terraces, is impeccably reminiscent of an upscale seaside village. The sprawling, Hacienda-inspired resort is home to five restaurants and five bars, four infinity and cascading swimming pools, the acclaimed Cactus Spa and Fitness Center (part of the Starwood Spa Collection) and a broad selection of outdoor activities. Boasting Los Cabos’ largest meetings facility with more than 18,000 square feet of function space, Sheraton Hacienda del Mar welcomes meetings and special events of all sizes. A small chapel and beachfront locations are also available for weddings and the staff has extensive experience with multicultural wedding planning.
Recipe for Pan Dulce
- 1 tablespoon or one package dry yeast
- 1 tablespoon sugar
- 1/3 cup sugar
- 2 tablespoons vegetable shortening
- 1 teaspoon salt
- 1/2 cup lukewarm water
- 3 1/2 cups flour
- 4 eggs, beaten and at room temperature
- Topping (please see below)
Divide dough into 16 pieces and shape into a ball. Place on a lightly greased baking sheet with plenty of space between each dough ball. Press each ball slightly to flatten it. Let the dough rise for an hour. After the dough is on it’s way to rising, see to the topping.
- 1/2 cup shortening
- 1/2 cup powdered sugar
- 1/2 cup granulated sugar
- 1 cup flour
- 3 teaspoons vanilla extract
- optional- food coloring
Mix all the ingredients in a food processor until smooth.
With your hands, divide the topping into 16 pieces. Roll each piece into a ball and roll it out on a floured surface until it is large enough to cover each piece of dough, about 5 inches in diameter. Lightly press topping onto dough and use a knife to cut a pattern into the topping, but not into the dough.
You can do something as simple as lines across the top, or a criss-cross pattern. If you do nothing, the topping will create it’s own cracks, which is also interesting looking.
After you add the topping, bake at 350 degrees for about 15 minutes or until bread is lightly golden.