Pan Dushi (Antillean Sweet Bread) Recipe
Overview:
When we lived on the Caribbean island of Bonaire, our neighbor had a bakery, and we would wake up each morning to the aroma of fresh bread and these rolls! It was sweet torture, and many times we would give in and treat ourselves to these yummy rolls for breakfast! This recipe is a delightful taste of the Caribbean, perfect for breakfast or anytime you crave a sweet treat.
- Cook Time: 20 minutes
- Prep Time: 2 hours
- Total Time: 2 hours 20 minutes
- Servings: Approx. 12 large rolls or 24 small rolls
- Calories: 1412.3 per serving
- Rating: ⭐⭐⭐⭐✨ (4.5)
- Reviews: 2
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 cups | Water |
| 1 cup | Flour |
| 1 1/2 tsp | Vanilla |
| 1 tsp | Baking powder |
| 1 cup | Margarine |
| 1 tsp | Anise seeds |
| 1 cup | Currants |
| 1/2 cup | Water |
| 2 | Eggs |
| 1/4 cup | Milk |
| 1/4 tsp | Salt |
| 1 cup | Brown sugar |
| 1/2 cup | Flour |
| 1/2 cup | Shortening |
| 1 1/2 cup | Brown sugar |
| 4 1/2 cups | Flour |
Instructions:
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Activate Yeast: Start by dissolving the yeast in warm water. Allow it to sit for a few minutes until it becomes frothy.
-
-
Prepare Dough Base: Stir in 1 cup of flour into the yeast mixture and let it rest for about 15 minutes until it develops a sponge-like consistency.
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Add Flavorings: Mix in vanilla, almond flavoring, and baking powder to the sponge mixture.
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Incorporate Ingredients: Add margarine and anise seeds to the mixture, ensuring they are evenly distributed.
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Prepare Fruit Mixture: In a blender, combine the currants with water and blend until smooth. Add this fruit mixture along with eggs to the yeast mixture.
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Combine Wet and Dry Ingredients: Gradually add milk, salt, brown sugar, and enough flour until the dough forms and stops sticking to the side of the bowl. This may require up to 4 1/2 cups of flour.
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Knead the Dough: Transfer the dough to a floured surface and knead until it becomes soft and elastic.
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First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place until doubled in size.
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Shape the Rolls: Once the dough has risen, punch it down and divide it into individual portions. Shape each portion into round rolls, sizing them according to your preference. Large rolls could be about the size of softballs, while small rolls could be about the size of baseballs after rising.
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Second Rise: Arrange the shaped rolls in greased baking pans and let them rise again until they expand in size.
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Bake: Preheat your oven to 350°F (175°C). Bake the rolls for approximately 20 minutes or until they turn golden brown and sound hollow when tapped.
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Glaze: While the rolls are still warm, brush them with a mixture of brown sugar and a little water to add a sweet glaze.
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Serve: Serve the Pan Dushi warm with butter or margarine for a delightful Caribbean breakfast or snack. Enjoy the sweet flavors and aromatic spices!
Nutrition Facts (Per Serving):
- Calories: 1412.3
- Total Fat: 33.7g
- Saturated Fat: 7g
- Cholesterol: 57.1mg
- Sodium: 1486.7mg
- Total Carbohydrates: 251.3g
- Dietary Fiber: 7.4g
- Sugar: 97.2g
- Protein: 25.4g
Tips:
- For a tropical twist, consider adding shredded coconut or diced pineapple to the dough.
- Ensure the yeast is fresh and active to achieve a good rise.
- Don’t skip the second rise, as it helps develop the texture and flavor of the rolls.
- Adjust the sweetness according to your preference by varying the amount of brown sugar in the glaze.
- These rolls can be stored in an airtight container at room temperature for a few days, but they are best enjoyed fresh.
