📝 About This Recipe
Hailing from the vibrant markets of Oaxaca, Pan de Yema (Yolk Bread) is a rich, airy masterpiece defined by its golden hue and subtle anise aroma. Unlike typical sweet breads, this traditional loaf relies on a high concentration of egg yolks and a touch of lard to achieve its signature tender crumb and savory-sweet balance. It is famously used for dipping into a steaming cup of Oaxacan hot chocolate, where its porous texture acts like a delicious sponge.
🥗 Ingredients
The Yeast Starter (Preferment)
- 1 cup All-purpose flour (Sifted)
- 1/2 cup Warm water (Approximately 105°F (40°C))
- 11 grams Active dry yeast (Equivalent to 1.5 packets)
The Main Dough
- 4 cups All-purpose flour (Plus extra for dusting)
- 3/4 cup Granulated sugar
- 1 teaspoon Salt (Fine sea salt preferred)
- 8 large Egg yolks (At room temperature)
- 2 large Whole eggs (At room temperature)
- 1/2 cup Pork lard (Room temperature; can substitute with unsalted butter)
- 1 tablespoon Anise seeds (Lightly toasted and crushed)
- 1 teaspoon Vanilla extract (Authentic Mexican vanilla if possible)
The Topping
- 1 piece Egg yolk (Beaten with a teaspoon of water for egg wash)
- 2 tablespoons Sesame seeds (Raw or lightly toasted)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, yeast, and 1 cup of flour. Mix until a thick paste forms, cover with a damp cloth, and let it sit in a warm spot for 30-45 minutes until it becomes bubbly and doubles in size.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the remaining 4 cups of flour, sugar, salt, and crushed anise seeds.
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3
Make a well in the center of the dry ingredients and add the yeast starter, the 8 egg yolks, 2 whole eggs, and vanilla extract.
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4
Using the dough hook attachment or your hands, mix until a shaggy dough begins to form. Gradually incorporate the room-temperature lard or butter, one tablespoon at a time.
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5
Knead the dough for about 10-15 minutes by hand or 8 minutes on medium speed in a mixer. The dough is ready when it is smooth, elastic, and slightly tacky but doesn't stick to your fingers (the 'windowpane test' should be successful).
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6
Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm, draft-free area for 1.5 to 2 hours, or until it has doubled in size.
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7
Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and divide it into 6 equal portions (approx. 180-200g each).
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8
Shape each portion into a smooth, tight ball by rolling it against the counter with the palm of your hand. Place the balls on a baking sheet lined with parchment paper, leaving at least 3 inches of space between them.
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9
Using a sharp knife or a razor blade (lamé), make a shallow horizontal slit across the top of each ball. This is the traditional 'smile' of Pan de Yema.
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10
Cover the trays loosely with a light cloth and let the loaves rise again for 45-60 minutes until puffy.
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11
Preheat your oven to 350°F (175°C). Gently brush the tops of the loaves with the egg wash and sprinkle generously with sesame seeds.
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12
Bake for 25-30 minutes, rotating the pans halfway through, until the bread is a deep golden brown and sounds hollow when tapped on the bottom.
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13
Transfer the loaves to a wire rack and allow them to cool completely before slicing or serving.
💡 Chef's Tips
For the most authentic flavor, use high-quality pork lard; it provides a unique richness that butter cannot fully replicate. Ensure your eggs and yolks are at room temperature to prevent the fats in the dough from seizing, which keeps the crumb tender. Don't skip the anise seeds; they provide the signature 'Oaxacan' aroma that defines this bread. If your kitchen is cold, let the dough rise inside an oven that is turned off but has the light on. To check for doneness, use an instant-read thermometer; the internal temperature should reach 190°F (88°C).
🍽️ Serving Suggestions
Serve warm with a bowl of traditional Oaxacan Chocolate (made with water or milk). Slice and use as the base for a decadent French Toast with a hint of cinnamon. Spread with salty butter or a thin layer of refried beans for a savory-sweet snack. Pair with a cup of Café de Olla (spiced Mexican coffee) during late afternoon 'merienda'. Use leftovers to make 'Capirotada' (Mexican bread pudding).