The Payaso, sometimes called Pan Borracho even though Pan Borrachos can be a different bread entirely. But if you look at the bread itself, both names can make sense. Payaso means “clown” in Spanish. When I look at this bread, I don’t actually see a clown, but I see something clown-like. It reminds me of one of those hypnotic spirals that maybe a clown would use. Something that you would probably see at a circus.
The first time I saw this bread I was pretty fascinated with the way it looked. I thought it would be easy, but if you don’t roll it right, you won’t get that hypnotic design. In my opinion, it will ruin the bread design because that is literally what the point of the bread is about, the swirl.
The bread is soft and perfectly sweetened and the concha topping compliments it. It was definitely one of my favorites to make.
Pan Borrachos/Payasos
Equipment
- 1 large baking sheet
- parchment paper
- 1 Rolling Pin
- 1 pastry cutter
Ingredients
- 430 g Bread flour (I use King Arthur bread flour) 3 cups + 1 TBS
- 12 g Dry Yeast 1TBS
- 80 g Granulated sugar 1/3 cup + 2 tsp
- 6 g salt 1 tsp
- 8 TBS unsalted butter, softened
- 3 eggs
- 1/3 cup water
- 2 TBS vanilla extract
- Few drops food coloring of choice
Topping
- 1/2 cup shortening
- 1 cup all purpose flour
- 1 cup powdered sugar
- 1 TBS cherry extract
Instructions
- In mixer bowl combine flour, sugar, salt and yeast. Mix ingredients with whisk. Using dough attachment start speed on low. Add butter, eggs, vanilla and water. One ingredient at a time. Once all ingredients are combined, knead on medium low for 10 minutes. Next, remove dough from bowl and form into a ball. Set dough in a lightly oiled bowl. Cover and proof dough in a warm place for 1 hour. Press air out of dough and set dough on lightly floured workspace. Form dough into a ball and cut in half using a dough cutter. Make on half slightly smaller. Place the smaller dough piece in the mixer bowl. Add a few drops of food coloring. Combine using dough hook. Place colored dough on top of other dough piece. Lightly stretch both doughs into an oval. Press and stretch using your hands. Lightly flour top of dough and roll the dough out into a big circle. To about a 1/4 inch thin. Starting at the top, stretch and roll dough (not too tight) until you reach the end. Seam down. Tuck in the sides. Place on a parchment lined baking sheet. Now to add topping. Place concha topping onto a piece of parchment paper. Press it down into a small oval shape. Place another piece of parchment paper on top and roll topping with rolling pin. Roll to length of bread loaf and just wide enough to drape over the sides. Carefully remove top parchment paper. Place the bottom half of parchment paper, dough side down onto loaf. Gently remove parchment paper, letting the topping drape over top of entire loaf. With a scoring tool or small knife, score topping. Loosely cover the loaf and let it proof 1 hour. Bake at 300 F for 45 minutes.Let it cool down before you cut.
Topping
- Place all ingredients in mixing bowl. Using paddle attachment, start mixing on low. Work up to medium speed until all ingredients come together.
Video
Notes
The only recipe of this I could find. Thanks for this posting!
You’re welcome!