Mexican cuisine · Breakfast & Eggs

Pan de Yema

Light yeast bread from Oaxaca made with plenty of egg yolks and anise, glossy outside and deep yellow inside.

Ingredients · for 8 servings

• 500 g flour
• 6 egg yolks
• 1 egg
• 120 g sugar
• 100 g butter
• 180 ml milk
• 1 packet dried yeast (7 g)
• 1 tsp ground anise
• 1 pinch salt
• 1 tbsp sesame seeds

Instructions

1. Warm the milk until lukewarm, dissolve the dried yeast in it with 1 tbsp sugar and let it stand for 10 min., until a clear layer of foam has formed.
2. Mix the flour, remaining sugar, anise and salt, add the egg yolks and the yeast milk and knead for 8 min., then work in the soft butter piece by piece, until the dough is smooth and glossy.
3. Cover the dough and let it rise in a warm place for 60–75 min., until it has doubled in volume.
4. Knead the dough briefly, divide it into eight balls, shape them round and place them with space between on a parchment-lined baking sheet; let rise again for 30 min.
5. Brush the loaves with the beaten egg, sprinkle with sesame seeds and bake in the oven preheated to 180 °C for 22–25 min., until deep golden brown and hollow-sounding.
6. Let cool to lukewarm on a wire rack and serve for dunking in hot chocolate.