Pan de Huevo – Mexican Sweet Morning Buns

Each bun is buttery, rich, soft, tender, and perfumed with the sweet scent of vanilla. The streusel like topping of vanilla, lemon, or chocolate/cinnamon adds a sweet crunch to the brioche like sweet bun. Enjoy your freshly baked Mexican Sweet Morning Buns (Pan de Huevo) with a cup of coffee, tea, or hot chocolate for a special treat this weekend.

The smell of Pan de Huevo baking in the oven can whisk me back to my childhood when growing up in Detroit. It was a special treat to visit the Mexican bakery on Bagley Street near my grandparents home. Stepping into the bakery the smell of freshly baked sweet breads filled the air. The bakery was lined with the tall white painted glass cabinets. Behind each door laid mounds of assorted of sweet bread, buns, rolls, and cookies. Each one begin me to taste them. My mom would get a plastic tray lined with parchment paper and tongs and would walk around gathering an assortment of baked goods for us to enjoy. I was in pure joy as I nibbled away on my piece of sweet bread or cookie as I sat in the back of the station wagon on the ride back home.

Can I use a mixer?

Yes, you can use a stand mixer or kneading machine for any of my yeasted dough recipes. For this recipe I recommend combining   the milk, sugar, eggs, butter, instant yeast, vanilla, and half of the all purpose flour with the paddle attachment. Beating the ingredients together on 2nd speed until well combined. When you are ready to add the remaining all purpose flour and sea salt switch over the Hook attachment. Mix on 1st speed for 3 minutes or until the dough starts to come together, then turn the mixer to 2nd speed and knead for 8 to 10 minutes. The dough will be soft and sticky, but should be well developed elastic and strong at the end of the kneading process. Then continue with the recipe, fermenting the dough for an 1 hour before folding the first time. The goal of kneading by hand or machine is develop the gluten for strength and elasticity in the dough. I knead by hand in my videos to show those who don’t own a stand mixer you don’t need to have a machine in order to make yeasted doughs.

The dough so sticky!

Before you start my recipe for Pan de Huevo (Egg Bread). Know it is highly enriched with eggs, butter, and sugar. This makes for a dough that is very sticky when kneading and handling it. Don’t be deterred by how sticky the dough is through out the kneading. Keep a plastic dough scrape handy to help with kneading and moving the dough around. There is no need for extra flour at any point while making this recipe. The dough will become less sticky as you ferment, degas, and stretch it. You can use a little vegetable oil on the work surface and your hands if the dough is sticking to much while pre-shaping into individual buns.

As with all baking recipe I recommend you weigh the ingredients for the Pan de Huevo. Weighing ensures you have a consist dough each and every time. As a baker we are always striving to remove any variables from the process of baking.

The full instructional video for Pan de Huevo is at the bottom of this blog post. Follow this link to “LIKE” and “SUBSCRIBE” to my YouTube Channel “Just One Bite, Please?”

Equipment: (Shop my Amazon Page for Ingredients & Equipment)

  • Mixing Bowls
  • Measuring Cups & Spoons/Electric Bakers Scale
  • Wooden Spoon
  • Plastic Bowl Scrape
  • Metal Bench Scrape
  • Non-Stick Spray or Vegetable Oil
  • Plastic Wrap
  • Small Plate
  • ½-sheet Parchment Paper
  • 2 – ½-sheet Sheet Trays

Pan de Huevo 

  • Measured             Grams              Ingredients
  • ¾ cup                      170 g.              Milk (whole, room temperature)
  • 4 each                    4 each              Eggs (large)
  • ½ cup                      ½ cup              Granulated Sugar
  • ½ cup                      113 g.              Butter (unsalted, room temperature)
  • 1-½ tsp.                       6 g.              Instant Yeast
  • 2 tsp.                         12 g.              Vanilla Extract
  • 4 cups                     567 g.              All Purpose Flour
  • 1-½ tsp.                    12 g,              Sea Salt (fine)

Mixing the dough:

  1. In the mixing bowl combine the milk, instant yeast, butter, sugar, eggs and half the flour.  Beat with a wooden spoon until the mixture is smooth and looks like thick pancake batter. Add the remaining flour and salt. Stir until the ingredients are combined and the dough becomes a shaggy mass. The dough will be very sticky.
  2. Turn the dough out of the bowl onto the work surface. Knead the dough for 6 to 8 minutes. Using a plastic scrape to gather the dough from the work surface during the kneading.
  3. Place the dough in a bowl that has been sprayed lightly with non-stick spray.  Cover the bowl and ferment the dough at room temperature for 1 hour.
  4. After 1 hour. Lightly coat the work surface with oil.
  5. Turn the dough out of the bowl and degas and fold the dough. (See video time stamp: 2:07 -2:15)
  6. Return the dough to the bowl and cover with plastic wrap.
  7. Ferment the dough at room temperature for 1 hour.

Pan de Huevo Topping

  • Measured             Grams              Ingredients
  • ½ cup                      113 g.              Butter (room temperature)
  • ½ cup                      113 g.              Granulated Sugar
  • 2 tsp.                        2 tsp.              Vanilla
  • ½ cup                        80 g.              Powder Sugar (icing sugar)
  • 1 cup                       136 g.              All Purpose Flour
  • Lemon
  • ¼ tsp.                      ¼ tsp.              Turmeric Powder
  • 1 Tbsp.                   1 Tbsp.             Lemon Zest
  • Chocolate/Cinnamon
  • 2 Tbsp.                   2 Tbsp.             Cocoa Powder
  • ½ tsp.                     ½ tsp.                Cinnamon
  • 1 tsp.                      1 tsp.                 Vanilla

Mixing the topping:

  1. In a mixing bowl combine the butter and sugar. Mix and beat with a rubber spatula until creamy
  2. Add the vanilla and cream together.
  3. Add the powder sugar and cream together until well blended.
  4. Add the flour and stir until the mixture looks crumbly.
  5. Scrape the mixture out onto the work surface and  knead the mixture until the mixture holds together and is smooth.  
  6. Form into a log 6-inches long. Divide the topping into 3 pieces.  Leaving one piece plain wrap it in plastic wrap.
  7. To the second piece add the lemon zest and knead to combine. Form into a log and wrap in plastic wrap.
  8. To the third piece add the cocoa, cinnamon, and vanilla and knead to combine. Form into a log and wrap in plastic wrap.
  9. Set aside until need to top the buns.

Shaping and topping:

  1. After the 2nd hour of fermentation.  Lightly coat the work surface with oil.
  2. Turn the dough onto the work surface and degas and fold the dough. (See video time stamp: 5:05-5:20)
  3. Cover the dough with the bowl and rest the dough for 15 minutes.
  4. After 15 minutes, uncover the dough and divide it into 12 pieces each weighing about 95 grams.  
  5. Pre-shape each piece of dough into a round. Keeping them in order as you pre-shape them.
  6. Re-shaped pieces of dough into a tight round, starting with the first dough you pre-shaped.
  7. Place the each round onto a parchment lined baking sheet. Evenly spacing each piece
  8. Lightly oil your hands and gently press each bun with your fingers to flatten it.
  9. Cover the buns with plastic wrap and let rest for 15 minutes.
  10. After 15 minutes, use a second sheet tray to gently press and flatten the buns out further. The buns are now ready to be topped.
  11. Using a bench knife, divide each topping logs into 4 pieces.  
  12. Place the topping slices between two pieces of plastic wrap and flatten each piece into a disk using a small plate.
  13. Place the disk onto each piece of dough.  
  14. With a sharp knife cut shell designs or crisscross on the top of each roll. I used a apple slicer tool to mark the chocolate/cinnamon buns.
  15. Cover with plastic and proof the Pan de Huevo for 1-½ hours at room tempeture.
  16. Pre-heat the oven to 350°F (176ºC) for at least 20 minutes before baking.  
  17. Bake the fully proofed Pan de Huevo for 18-20 minutes or until lightly brown. Turning the pan halfway during the baking to bake the Pan de Huevo evenly.
  18. Remove from the baked Pan de Huevo from the oven and place on a cooling rack. Cool until just warm or room temperature before serving and eating with a nice cup of coffee, tea, or hot chocolate.
  19. Enjoy!

Note: Store the Pan de Huevo in a plastic bag for up to 3 days or freeze. Thaw to room temperature before eating.

28 thoughts on “Pan de Huevo – Mexican Sweet Morning Buns

  1. Michelle Diaz

    Made these for my family and they loved them! So glad to have found a recipe that I love and it turned out amazing! I do have a question though, do you have any other recipes for different flavored Conchas? Because if so I’d really love to know so that I can bake a variety of different flavors besides vanilla! Again amazing recipe and it was so easy to follow and the video was so helpful to watch as I went, thank you so much for sharing your recipe with us!

    1. Alejandro Ramon

      Hello Michelle, It is my pleasure to meet you. I appreciate you waiting for my response. Are you looking to flavor the dough rather than the topping? If so you can add Boyajina flavoring baking oils to the dough. Here is a link to purchase it on Amazon:
      You can see the variety of flavors they produce here:
      Please let me know if you should have any other questions. Thank you for taking the time to write and ask your question. Have a great day!

    1. Alejandro Ramon

      Hello Sam, I apprecaite you waiting for my response. Yes, It is best to always use unsalted butter when baking or cooking. That way we can control the amount of salt we put in. Thank you and have a great day!

  2. Ellen Hauser

    I’m in the process of making this recipe and am looking forward to the final result. It will be my first time eating these! The dough was really difficult to work with, even after using my stand mixer and slopping the dough around on my work surface. Would it be possible to autolyze the mixture before kneading in order to develop the gluten a little before kneading it?

    1. Alejandro Ramon

      Hello Ellen, I appreciate you waiting for my response. It is a good idea to autolyze a dough that starts off very sticky due to hydration or fat content. I would recommend after mixing to autolyze for 30 minutes before continuing to knead. I’ve attached the link from the video that shows how sticky the dough is when first kneaded and then after the first fermenation and stretch and fold. You can see the dough becoming stronger and more elastic, but it is still sticky.
      I’d love to hear how your Concha came out. Thank you for taking the time to ask your question. Have a great day!

      1. ellenth

        Thank you so much for your reply!!! I’ve made your recipe twice and received rave reviews. The second time I made it, I autolyzed the dough for a 1/2 hour. I didn’t add the yeast and salt since I was afraid they would affect the dough. So I added them after the autolyze and when I started mixing them in my stand mixer. The autolyze worked beautifully! And it was so much easier to work with.

        Could you let me know your thoughts on adding yeast and salt to the dough during the autolyze? I haven’t found much information about autolyzing enriched doughs so I’m just assuming about the yeast and salt.

        Many thanks again AND in advance!

        1. Alejandro Ramon

          Hello Ellen,
          Congratulations on your baking success! I just love your commitment to learning by repeating this recipe over again. It is through the process of practicing a recipe and skills that we gain knowledge.
          I have found no differences in the dough development of strength and extensibility or during fermentation when I have added salt and yeast into the final dough before autolyze period. It is something I have experimented with both lean doughs and enriched doughs with success every time. This ensures the yeast and salt are fully incorporated especially when mixing and kneading by hand. I love to hear more about your thoughts and baking adventures. Thank you for taking the time to share your experience with me and the Just One Bite, Please? community.

          1. ellenth

            Thank you so much for taking the time to respond to my question! I will try making the conchas again but with salt and yeast added to the dough before the autolyze.

            I just wanted to let you know that we found “conchas” during our trip to Japan. But they call them “Melon Pan”. Melon because it looks like a melon, and pan is the Japanese word for bread (it comes from the French word “pain”). I enjoyed the taste very much; it was light and airy with just a touch of sweetness.

            Many thanks for your help!

          2. Alejandro Ramon

            Hello Ellen,

            It is so interesting to learn how ingredients, recipes, and cooking and baking traditions travel to other parts of the world and become incorporated into a new culture and become their own kind of food. There is a wonderful book called “Why We Eat What We Eat” by Raymond Sokolov. His book sheds light on how the food culture and traditions we know today came about. Here is a link to a preview of his book:


            Thank you so much for taking the time to write back to me to share your travel food experience with me and the Just One Bite, Please? community.

            Happy Baking,

            Alejandro Ramon

  3. Anna

    Made these today and I have to say that this creation is my proudest yet! Thank you for sharing your video and a thorough explanation. My topping was crunchy and not crumbling like the ones you buy at the store. But I preferred your recipe topping. I used yellow food color and red food color, but plan to try real fruit coloring later…much later. This was a workout for me when kneading the dough and the bread came out crunchy on top and buttery soft inside with the perfect amount of sweetness. I did add some cinnamon to the dough part per my preference. I shared them with close family and friends. They all gave positive reviews and were most shocked to see that I baked a Mexican sweet bread. Using a scale to measure should be required because it allowed me to evenly portion the dough and topping. I actually made 14 instead of 12 and they came out perfect. I’m hoping to make them smaller(mini) in the future. Thank you for sharing!!!!!!

    1. Alejandro Ramon

      Hello Anna, It is a pleasure to meet you. Congratulations on your baking success making the Pan de Huevo. I’m sure your friends and family will be anxiously waiting you making them again. I truly appreciate you taking the time to share your experience with me and the Just One Bite, Please? community. Thank you and have a wonderful holiday!

    1. Alejandro Ramon

      Hello Sersi, It is nice to meet you. I’m so glad you liked the video. Please let me know if you have any question I can help you with. Have a wonderful day.

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