Jessica Dee

Home baker. Dessert & Mexican bread maker.


Anything to do with bread and sugar, I’m there. I always love how basic the ingredients are. Simple ingredients, when done right, can give you the most delicious outcome.


A sweet bread rolled up to look like a mustache. Brushed with butter and dusted with fine sugar.
Prep Time 1 hour
Cook Time 20 minutes
Cuisine Mexican
Servings 8


  • 1 large baking sheet
  • 1 pastry brush
  • 1 dough cutter


  • 500 g all purpose flour
  • 100 g sugar
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 TBS Instant yeast
  • 1 cup mik
  • 2 eggs
  • 5 TBS unsalted butter
  • 1 TBS vanilla extract


  • In a large bowl: Sift flour, sugar, salt and cinnamon. Add yeast.
    Add eggs, butter, vanilla and milk. Incorporate all ingredients.
    Once everything is brought together, knead for 3-5 minutes. Just enough to bring everything together. Do not over knead.
    Place dough into a lightly oiled bowl, cover and set in a warm place to proof for 1-2 hours. It should double.
    Lightly cover work area with butter or shortening. This will keep the dough from sticking.
    Turn dough onto work area and begin to press stretch it out into a rectangular shape, about 12 inches long, 1/4 inch thick.
    With dough cutter, cut triangles all the way across the dough lengthwise.
    Cut a small slit at flat end of triangle, roll the dough down until you get to the tip of the triangle.
    Preheat oven to 350 degrees F
    Place bread onto a parchment lined baking sheet. Let proof 10 minutes.
    Bake for 20 minutes
    Let them cool down. Brush top of bigote with butter and generously dust with fine sugar.
Keyword bread, mexican recipe, pan dulce

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