Also called Ojo de Pancha, this delicious Mexican sweet bread is an exceptional treat. Let’s take a look and discover how to make ojo de buey pan!
Table of Contents
About Ojo de Buey Pan: A Taste of Tradition
What are Ojos de Buey Pan?
Ojos de Buey Pan, also called Ojo de Pancha, is a delicious Mexican sweet bread. These sweet breads, known as “dulce” in Spanish, consist of flaky bread rings filled with orange-flavored pound cake. The bread portion is rolled and folded similar to puff pastry, coated with sugar, and then cut into a ring. It is then filled with the cake batter before being baked.
The History
The Spanish conquistadors introduced wheat into Mexico during the 1600s. Local bakers used it alongside indigenous ingredients to create unique recipes. The French influence arrived in Mexico in the early 1860s, further impacting Mexican sweetbreads. Modern pan dulce (sweet bread) is a distinct blend of these cultural influences.
Ojo de Buey Pan, also known as Ojo de Pancha, was reputedly created by a Chinese baker in Mexico during the 1800s. The name comes from its appearance, which resembles a bull’s eye. Today, this sweet is widely enjoyed for breakfast in Mexico and across the United States.
Ingredients of Ojo de Buey Pan
For Puff Pastry:
.4 cups flour (1.1 pounds)
.1 tablespoon salt (0.1 oz)
.1 tablespoon yeast (0.1 oz)
.1 cup water (8.4 oz)
.1 cup butter (3.5 oz)
.1½ cups vegetable shortening (5.2 oz)
For Muffin:
.2 eggs (4.4 oz)
.1¼ cups sugar (4.4 oz)
.¼ cup milk (2 oz)
.½ cup vegetable oil (4 oz)
.1 cup flour (4.2 oz)
.1 teaspoon salt (0.07 oz)
.½ teaspoon baking powder (0.07 oz)
.Butter, melted
.Sugar
How to Make Ojo de Buey Pan
For Puff Pastry:
In a bowl, mix the flour, salt, yeast, and water. Knead until smooth and homogenous.
Gradually add butter and shortening, continuing to knead until the dough is elastic. Cover the dough and let it rest for 10 minutes.
On a lightly floured surface, divide the dough into 1.7-ounce portions.
Use a rolling pin to form thin disks. Dust with flour and roll out the dough repeatedly, allowing it to rest for 10 minutes between steps.
Repeat the process with all disks until they form oversized, slim rectangles.
For Muffin Batter:
Mix eggs and sugar using a whisk. Gradually pour in oil and milk, beating until completely mixed.
Add salt, flour, and baking powder, mixing until you get a smooth, light dough.
To Make the Ojo de Buey Pan:
Brush one edge of each rectangle with butter and sprinkle with sugar.
Join the edges of the rectangles to form dough rings. Press gently to prevent rings from breaking.
Place the rings on a floured baking pan. Pour muffin batter into ¼ of the rings.
Bake at 356°F for 30 minutes until a crisp, golden crust is achieved.
Once baked, remove from the oven and allow them to cool before serving.
Expert Tips
Take your time when mixing in the butter. It may take 15-20 minutes to fully incorporate.
Add more flour as needed based on humidity and flour type.
Chill the rings while forming others to help them keep their shape.
Be careful not to overfill the rings. Fill each halfway with batter.
Check the middle of the Ojo de Buey Pan with a toothpick to ensure they are fully baked. The toothpick should come out clean.
Conclusion
Ojo de Buey Pan (or Ojo de Pancha) is an irresistibly delectable blend of Mexican and European baking traditions that has delighted taste buds for generations. With its distinctive bull’s-eye appearance, this flaky, orange-flavored sweet bread remains a beloved breakfast treat in Mexico and beyond. By following these steps and expert tips, you can experience the authentic flavor of Ojo de Buey Pan in your own kitchen.
FAQ Section
What Is Ojos de Buey/Ojos de Pancha?
Ojos de Buey, sometimes called Ojos de Pancha, is a traditional Mexican sweet bread featuring puff pastry rings filled with orange-flavored pound cake batter, sprinkled with sugar before baking.
What is the Origin of Ojos de Buey?
Ojos de Buey was first made by a Chinese baker in Mexico during the 1800s. The name “bull’s eyes” comes from its appearance, resembling a bull’s eye pattern.
Which Ingredients are Needed to Make Ojos de Buey?
You will need ingredients for both the puff pastry and muffin filling: flour, salt, yeast, water, butter, vegetable shortening, eggs, sugar, milk, vegetable oil, flour, salt, and baking powder.
How Can I Make Ojos de Buey?
First, create the puff pastry by mixing dry ingredients with water, gradually adding butter and shortening. Roll thin disks of dough, fold to form rings, and fill each dough ring partially with muffin batter. Bake at 356°F for 30 minutes.
Can I Make Ojos de Buey Ahead of Time?
Yes, dough rings can be prepared ahead of time and chilled while working on other rings. Fill them with batter just before baking for optimal texture and flavor.
What Are Some Tips for Making Ojos de Buey?
Take your time adding butter to the dough. Add flour as needed based on humidity. Be careful not to overfill the rings with batter. Check if they’re done by using a toothpick.
Are Ojos de Buey Typically Eaten for Breakfast in Mexico?
Yes, this delectable treat is usually enjoyed as part of Mexico’s morning meal, though it’s also popular as an afternoon or mid-day snack.
Where Can I Find Ojos de Buey?
Ojos de Buey can be found in many Mexican bakeries across Mexico and the United States, especially in areas with strong cultural ties to Mexico.
How Should I Store Ojos de Buey?
Once baked, store Ojos de Buey in an airtight container at room temperature for up to three days, or freeze and reheat them before serving.
Can I Customize the Flavor of Ojos de Buey?
Yes! While the traditional filling is orange-flavored, you can try other variations like vanilla, lemon, or chocolate to suit your preferences.
