📝 About This Recipe
Originating from the central highlands of Mexico, Pan de Pulque is a legendary 'pan de fiesta' that uses the fermented sap of the agave plant as a natural leavening agent. This artisanal bread boasts a unique, slightly tangy aroma and a remarkably soft, dense crumb that stays fresh for days. Traditionally enjoyed in places like Tlaxcala and Coahuila, it is a soulful tribute to Mexico's pre-Hispanic heritage and colonial baking techniques.
🥗 Ingredients
The Ferment (Sponge)
- 11 grams Active dry yeast (one standard packet)
- 1/2 cup All-purpose flour (sifted)
- 1/2 cup Warm pulque (natural, unflavored pulque at roughly 95°F)
- 1 tablespoon Granulated sugar
Main Dough
- 4 cups All-purpose flour (plus extra for dusting)
- 3/4 cup Granulated sugar
- 180 grams Unsalted butter (very soft, room temperature)
- 4 large Whole eggs (at room temperature)
- 2 large Egg yolks (for richness)
- 1/2 teaspoon Salt (fine sea salt)
- 1 tablespoon Vanilla extract (pure Mexican vanilla preferred)
- 1/2 cup Pulque (natural, at room temperature)
Topping and Finish
- 1 large Egg (beaten with a splash of milk for egg wash)
- 1/2 cup Walnut halves (optional, for decoration)
- 2 tablespoons Sesame seeds (toasted)
- 1 tablespoon Coarse sugar (for a sparkling finish)
👨🍳 Instructions
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1
In a small bowl, whisk together the 1/2 cup warm pulque, yeast, 1 tablespoon sugar, and 1/2 cup flour. Cover with a damp cloth and let it sit in a warm, draft-free spot for 20-30 minutes until it becomes very bubbly and doubles in volume.
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2
On a large, clean work surface or in a large bowl, create a 'fountain' (mound) with the remaining 4 cups of flour. Make a wide well in the center.
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3
Pour the sugar, salt, vanilla, whole eggs, and egg yolks into the center of the flour well. Slowly begin mixing the wet ingredients with your fingers, gradually incorporating the flour from the inner walls.
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4
Add the prepared yeast sponge and the remaining 1/2 cup of pulque to the mixture. Continue to work the dough until a sticky mass forms.
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5
Begin incorporating the softened butter, one third at a time. The dough will feel very sticky and greasy at first, but do not add more flour yet; the gluten needs to develop through kneading.
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6
Knead the dough vigorously for 15-20 minutes. Use a bench scraper to lift the dough and slap it against the table. Knead until the dough is smooth, elastic, and pulls away cleanly from your hands and the surface.
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7
Shape the dough into a smooth ball and place it in a lightly greased bowl. Cover with plastic wrap and let it rise in a warm place for 1.5 to 2 hours, or until it has doubled in size.
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8
Gently punch down the risen dough to release excess air. Divide the dough into two equal portions for two large loaves, or smaller portions for individual rolls.
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9
Shape each portion into a round or oval loaf. For a traditional look, you can snip the edges with scissors or create a braided pattern. Place the loaves on a baking sheet lined with parchment paper.
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10
Cover the loaves loosely and let them undergo a second rise for about 45-60 minutes. They should look puffy and light.
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11
Preheat your oven to 350°F (175°C). Brush the tops of the loaves gently with the egg wash, being careful not to deflate them.
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12
Decorate the tops with walnut halves and a generous sprinkle of sesame seeds and coarse sugar.
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13
Bake for 35-45 minutes until the crust is a deep golden brown and the bottom of the loaf sounds hollow when tapped. If the bread browns too quickly, tent it loosely with foil.
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14
Transfer to a wire rack and allow the bread to cool completely before slicing. This allows the internal structure to set and the pulque aroma to mellow.
💡 Chef's Tips
Use 'Pulque Natural' (unflavored) for the most authentic taste; flavored 'curados' will alter the chemistry and flavor too much. If you cannot find pulque, you can substitute with a mix of 3/4 cup craft wheat beer and 1/4 cup agave nectar, though the flavor will differ. Temperature is key: ensure your eggs and butter are truly at room temperature to prevent the dough from curdling during the kneading process. Don't rush the kneading; the high fat and sugar content mean it takes longer for the gluten to strengthen than standard white bread. Store the finished bread in a paper bag or a wooden bread box to maintain the integrity of the crust.
🍽️ Serving Suggestions
Serve warm slices with a thick spread of nata (clotted cream) or high-quality salted butter. Pair it with a steaming cup of Mexican hot chocolate spiced with cinnamon. It is the perfect accompaniment to a traditional Café de Olla brewed in a clay pot. For a savory-sweet twist, serve alongside a piece of salty Cotija cheese. Leftover slices make incredible French Toast (Torrijas) the next morning.