Jessica Dee

Home baker. Dessert & Mexican bread maker.


Calvos (Baldies)

A soft, lemony sweet bread topped with lemon icing and sweetened coconut. This bread resembles a shiny bald head with coconut for hair.
Prep Time 2 hours
Cook Time 12 minutes
Course Dessert
Cuisine Mexican
Servings 12


  • 1 large baking sheet
  • parchment paper
  • 1 stand mixer optional
  • 1 whisk
  • 1 pastry brush



  • 315 g All purpose flour 2 cups
  • 60 g granulated sugar 1/4 cup
  • 1 TBS yeast
  • 2 pinches salt
  • 4 TBS unsalted butter
  • 2 large eggs
  • 1/2 cup milk
  • 1 TBS lemon extract


  • 120 g Powdered sugar 1 cup
  • 2-3 TBS milk
  • 1 TBS lemon extract


  • sweetened coconut



  • In a mixer bowl combine: flour, sugar, yeast and salt. Incorporate the dry ingredients by mixing with a whisk.
    Use dough hook attachment to combine wet ingredients to the dry ingredients.
    Gradually add milk, eggs, butter and vanilla.
    Knead the dough 8-10 minutes. The dough should be soft and stretchy.
    Form the dough into a ball, place into a lightly oiled bowl and cover with a towel. Let it proof in a warm area for 45 minutes-1 hour. Dough should double in size.
    Press air bubbles out of dough. Separate the dough into 12 equal pieces.
    Roll each dough piece into balls and set them on a parchment lined baking sheet and proof for 45 minutes.
    Top each piece with room temperature butter.
    Bake at 350F for 12-15 minutes. (Read notes for baking time suggestions). The bread should have a golden top.
    While the bread is cooling down, make the icing.
    Combine milk, powdered sugar and extract and whisk together. You should get a a thick, smooth icing.
    Add icing to the top of bread by dipping it in the icing or brushing it on with a pastry brush.
    Immediately add coconut around the sides of the bread.
    Let the bread sit for a few minutes so that the icing can settle and thicken.


The recipe calls for 12, but you can definitely make less. But, keep in mind that it will alter the time in the oven. 
You can use any extract you like. I’ve made the bread and icing with both vanilla and lemon extract. 
Don’t make the icing too far ahead of time, it will start to settle and thicken. (Speaking from experience). 
The icing shouldn’t be too thin. You should see a thick, flowy ribbon when you pull the icing with a whisk. 
Make sure to add the coconut right after you add the icing. The coconut with stick better with the icing still wet. 
I place them back on the parchment lined baking sheet so the icing can settle and become glossy. 
Keyword bread, mexican sweet bread, pan dulce

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