Ojo de Pancha

Mayte Rueda
If you are a fan of Mexican pan dulce, you cannot miss this ojo de pancha recipe! Ojo de pancha, also known as ojo de buey, is a type of Mexican pan dulce prepared with a ring of crispy puff pastry sprinkled with sugar and filled with muffin, which resembles an eye. As delicious as can be, ojo de pancha bread can be found at traditional Mexican bakeries but with this recipe you will be able to enjoy it at home and share it with your loved ones.
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Ingredients
20
Portions
  • 4 cups flour, 1.1 lbs, for the puff pastry
  • 1 teaspoon salt, 0.1 oz, for the puff pastry
  • 1 tablespoon yeast, 0.1 oz, for the puff pastry
  • 1 cup water, 8.4 oz, for the puff pastry
  • 1 cup butter, 3.5 oz, for the puff pastry
  • 1 1/2 cups vegetable shortening, 5.2 oz, for the puff pastry
  • 2 eggs, 4.4 oz, for the muffin
  • 1 1/4 cups sugar, 4.4 oz, for the muffin
  • 1/4 cups milk, 2 oz, for the muffin
  • 1/2 cups vegetable oil, 4 oz, for the muffin
  • 1 cup flour, 4.2 oz, for the muffin
  • 1/2 teaspoons salt, 0.07 oz, for the muffin
  • 1/2 teaspoons baking powder, 0.07 oz, for the muffin
  • butter, melted
  • sugar
Preparation
40 mins
25 mins
Easy
  • For the puff pastry: In a bowl, mix flour, salt, yeast, and water. Knead to a smooth and homogenous dough. Little by little, add shortening and butter. Keep kneading until completely incorporated into a smooth and elastic dough. Cover dough. Let rest for 10 minutes.
  • Place dough on a floured surface. Split dough into 1.7-ounce portions.
  • Roll out dough with a rolling pin to make thin disks. Fold one disk in half. Flour on both sides. Roll out dough. Fold in half. Flour on both sides. Roll out again. Let rest for 10 minutes on the surface.
  • Repeat previous steps. Flour on both sides. Fold in half. Roll out. Fold dough lengthwise. Flour on both sides and roll out. Fold dough in half lengthwise again. Roll out to obtain a large and thin rectangle.
  • Repeat the process with all the disks. Let rolled out disks for 10 minutes.
  • For the muffin batter: Beat egg and sugar with a whisk. Pour milk and oil in an even stream while beating until perfectly incorporated. Add flour, salt, and baking powder. Mix until completely incorporated and until a smooth, bright dough is obtained.
  • For the ojo de pancha: Brush one side of the dough rectangles with butter. Sprinkle sugar. Join the ends of the rectangles to form dough rings. Press lightly to keep rings from falling apart. You can use a rolling pin.
  • Place rings on a floured baking sheet. Pour muffin batter up to ¾ of the rings.
  • Bake ojos de pancha at 356 °F for about 25 minutes or until muffin batter is crisp and brown. Remove from oven and let cool.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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