📝 About This Recipe
Transport yourself to the vibrant town squares of Tlaxcala and Texcoco with this iconic Pan de Feria, also known as Pan de Fiesta. This artisanal bread is famous for its soft, buttery crumb, aromatic hint of walnut, and the distinctive decorative sugar patterns on top. Traditionally wrapped in fresh 'maguey' leaves to keep it moist, it represents the festive spirit of Mexican community celebrations.
🥗 Ingredients
The Yeast Bloom
- 11 grams Active dry yeast (or 1 packet)
- 1/2 cup Warm milk (between 105-115°F)
- 1 tablespoon Granulated sugar (taken from the total amount)
- 1 tablespoon All-purpose flour (taken from the total amount)
The Dough
- 500 grams All-purpose flour (plus extra for dusting)
- 150 grams Granulated sugar
- 1/2 teaspoon Salt
- 3 large Eggs (at room temperature)
- 125 grams Unsalted butter (softened and cubed)
- 1 tablespoon Vanilla extract (pure Mexican vanilla preferred)
- 1/2 cup Walnuts (finely ground or very finely chopped)
The Topping and Finish
- 1 large Egg (beaten with a splash of water for egg wash)
- 1/4 cup Pink or white sugar (for decoration)
- 2 tablespoons Sesame seeds (optional)
👨🍳 Instructions
-
1
In a small bowl, whisk together the warm milk, 1 tablespoon of sugar, 1 tablespoon of flour, and the yeast. Let it sit in a warm spot for 10-15 minutes until it becomes frothy and bubbly.
-
2
On a large clean surface or in a stand mixer bowl, create a mound with the remaining flour and make a well in the center. Add the sugar and salt to the outer rim of the flour.
-
3
Pour the activated yeast mixture, the three eggs, and vanilla extract into the center of the well.
-
4
Slowly begin incorporating the flour into the liquid center. If using a mixer, use the dough hook on low speed. If by hand, use your fingers to gradually bring the flour inward.
-
5
Add the softened butter cube by cube, kneading continuously. The dough will be very sticky at first; do not be tempted to add too much extra flour.
-
6
Fold in the finely ground walnuts. Knead the dough for about 10-15 minutes by hand (or 8 minutes in a mixer) until it is smooth, elastic, and pulls away cleanly from the surface.
-
7
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free area for 1.5 to 2 hours, or until doubled in size.
-
8
Gently punch down the dough to release the air. Divide it into two equal portions for two large loaves.
-
9
Shape each portion into a long log or an oval loaf. Place them on a baking sheet lined with parchment paper, leaving plenty of space between them.
-
10
Using a sharp knife or kitchen shears, make shallow diagonal slashes across the top of the loaves to create the traditional cross-hatch or leaf pattern.
-
11
Cover the loaves lightly and let them rise again for 45 minutes until puffy.
-
12
Preheat your oven to 350°F (175°C). Gently brush the surface of the loaves with the egg wash.
-
13
Sprinkle the sugar (traditionally pink sugar) and sesame seeds over the top, following the decorative cuts you made earlier.
-
14
Bake for 25-30 minutes until the bread is a deep golden brown and sounds hollow when tapped on the bottom.
-
15
Transfer to a wire rack and allow to cool completely before slicing. The aroma of walnut and butter will be irresistible!
💡 Chef's Tips
Ensure your eggs and butter are at room temperature to achieve a silky, uniform dough texture. If you want the traditional pink sugar, mix white sugar with a tiny drop of red food coloring in a jar and shake vigorously. Avoid adding excess flour during kneading; the dough should be tacky but not stick to your hands once the gluten is developed. For an even more authentic flavor, you can add a pinch of ground cinnamon or a teaspoon of orange blossom water to the dough. Store the finished bread wrapped in a clean cloth or paper bag to maintain its soft, characteristic crust.
🍽️ Serving Suggestions
Serve warm slices with a cup of traditional Mexican Hot Chocolate or Champurrado. Pair with a cold glass of milk for a classic 'merienda' (afternoon snack). Enjoy alongside a dollop of nata or thick cream for an extra indulgent treat. It makes excellent French Toast the next day if you have any leftovers. Serve as part of a festive breakfast spread with fresh papaya and lime.