Pati Jinich Pan de Yema

breadmasa

Pan de Yema

Pan de Yema

Oaxacan Yolk Bread

Recipe Yield

16 buns

Cooking time

3 hours 20 minutes

Rate this recipe

4.5 from 6 votes

Ingredients

  • 3 envelopes active dry yeast granules
  • 2/3 cup sugar, plus 1 teaspoon
  • 1 1/4 cup lukewarm water
  • 6 cups all-purpose flour, divided,
    plus more for shaping dough
  • 1 cup unsalted butter, plus more for greasing a large bowl and baking sheets
  • 9 egg yolks
  • 2 large eggs plus 1 for egg wash
  • Pinch of kosher or coarse sea salt

To Prepare

  • In a small bowl, combine the yeast granules with the 1 teaspoon of sugar and the lukewarm water (make sure it is not cold or hot, or the yeast will not react). Stir, let it sit in a warm area of your kitchen with no wind drafts, and after a few minutes, mix to dissolve. Let it sit again (in the same place) for a couple minutes more, until the mixture has reacted and looks frothy on top. Incorporate 1 cup of the flour and mix well. Cover with a clean kitchen towel and let it rise for an hour.
  • In a mixer fitted with the paddle attachment, beat the butter with the 2/3 cup sugar on medium speed until soft and creamy. Reduce speed to low, add yeast mixture along with the egg yolks, 2 eggs, the rest of the flour, and a pinch of salt.
  • After a few minutes, switch the paddle attachment for the hook attachment. Let the mixer knead the dough on low to medium speed for about 10 to 12 minutes, until the dough is very soft, smooth and shiny, and you can gather it into a ball.
  • Butter a large bowl. Gather the dough into a ball and place it in the bowl. Cover with a clean kitchen towel and place in the warm area of your kitchen with no drafts. Let it rise for about an hour until it doubles in size.
  • Pre-heat the oven to 350 degrees Fahrenheit and butter 3 baking sheets.
  • Uncover the dough and punch it down. Divide it in half, and consecutively halve the pieces until you have 16 pieces of dough. Roll each one into a ball and set on the buttered baking sheets. Place in the warm area of your kitchen for 45 minutes to an hour for a final rise.
  • In a small bowl, beat the remaining egg with a tablespoon of water. Make a 3 slashes on the top of each bun and brush with egg wash. Bake for 20 minutes, until cooked through and browned on top.

Comments

114comments inPan de Yema

  1. Roberto Pedraza

    Dec 20

    Does it make any difference at all if you allow the dough to rest overnight in fridge? If so, how long can you store the dough for? I made the other day where I store the dough for a couple of days and they turned out better than ever. My family also likes when we sprinkle sugar and cinnamon on top of them before baking….just a slight variation. Buen provecho y gracias Pati por ser la embajadora de nuestra comida y cultura.

    1. Pati Jinich

      Dec 21

      Hola Roberto! I wouldn’t suggest to store the dough for over two days, but what a great idea to sprinkle sugar and cinnamon, que rico! Gracias a ti por tus palabras 😉

  2. Rex Hays

    Oct 30

    I’ve been looking at other recipes for Pan de Yema Oaxaqueño and the other recipes usually include anise seeds. Is that optional or are they making a different bread?

    1. Pati Jinich

      Nov 03

      I guess it depends on your taste Rex, I like my pan de yema without anise but you can add some if you like the flavor 😉

  3. Stephanie B

    Oct 18

    Hi Pati,
    Mom and I love your show in KSPS and hope they will not stop airing it. Your passion for food shines through. I’ve just made your Pan de Yema they are so good, light and cottony.
    Thank you.

    1. Pati Jinich

      Oct 19

      Thanks so much Stephanie! Hugs to you and your Mom 🙂

  4. Kyle K.

    Oct 05

    Is there a weight measurement for the flour? Or if not, what method do you use to measure your flour?

    1. Pati Jinich

      Oct 07

      Hello Kyle, I use cups to measure the flour, but if you want to go by weight, 3.5 cups of flour are approximately one pound, so for this recipe you will need around 1.7 pounds (6 cups) of flour. Have fun!

  5. Debra Anderson

    Jul 29

    Amazing ♥️

    1. Pati Jinich

      Jul 31

      Glad you liked it Debra 😉

  6. Edmund Alvarez

    Jun 15

    I tried your recipe this weekend. Delicious! The pan de yema was a big weekend rescue after a fail at a new homemade bread recipe. Feels good to see my grandson smiling as he eats it, and its a blessing to hear him tell you he likes them and wants more. I’m making memories for my family with your recipe. Thank you Pati!

    1. Pati Jinich

      Jun 18

      Aw, thank you Edmund, so glad to read your grandson loved the Pan de Yema 😉 Next time serve it with a big mug of Mexican Hot Chocolate!

  7. Bill

    Jun 04

    I’ve been wanting to make these since I saw you make them on your show. Last month, with the Covid-19 shortages, the only bag of flour I could find was 50 lbs, and the smallest egg carton was a 60 count. I’ve since made these buns twice, and LOVE THEM. They freeze really well too. Great for hamburgers.

    1. Pati Jinich

      Jun 10

      Wow, that’s a whole lot of flour and eggs 🙂 Glad you decided to make this Pan Bill!

  8. Ivy

    Apr 12

    Made this for our Easter dessert! It was fantastic!

    1. Pati Jinich

      Apr 16

      Great Ivy, Pan de Yema is perfect for dessert, yum! 🙂

  9. Maria

    Apr 04

    I saw you make this in Facebook. When I looked it up online , you made it differently. On Facebook you let the yeast sit for a few minutes. Online you let it rise for an hour. Does it make a difference?

    1. Pati Jinich

      Apr 06

      It does make a difference Maria, you need to let it rise definitely. When it seemed that I just let it rest few minutes, is because I had prepared another batch earlier that had already rested for a while 😉

  10. Anonymous

    Apr 04

    Could you give the measurement of the yeast in spoons or grams. Please.
    Thank you

    1. Pati Jinich

      Apr 06

      Of course! Each packet has around 7 grams of yeast or 1/4 ounce or approximately 2 1/4 teaspoons 😉

    2. Joanna

      Sep 26

      Hi Anonymous I was also wondering. If multiplied by 3 (as she calls for 3 packets) it should be approximately 1 and a half tablespoon.

  11. Sarah

    Mar 27

    I want to make this amazing bread but I’m gluten free… have you tried a gf version?

    1. Pati Jinich

      Mar 27

      I have not 🙂 But if you go for it, let me know how it comes out!

  12. Kathia

    Mar 25

    I am ready to male this bread but can you provide exact amounts to half the recipe
    Pls?

    1. Pati Jinich

      Mar 26

      Hi Kathia! I would say:

      1 and ½ envelopes active dry yeast granules
      1/3 cups sugar, plus one teaspoon
      1 cup lukewarm water
      3 cups all-purpose flour, divided, plus more for shaping dough
      ½ cup of unsalted butter, plus more for greasing a large bowl and baking sheets
      5 egg yolks
      1 large egg plus one for egg wash
      Pinch of kosher or coarse sea salt

      Good luck!

  13. Anonymous

    Jan 06

    Is it better to freeze the dough or the bread? Thank you Pati

    1. Pati Jinich

      Jan 06

      You can do either. If you freeze the dough, just let the frozen dough thaw at room temp for a few hours.

  14. Jeannette S.

    Dec 28

    My kids helped me make these this morning. They are so light and fluffy! Delicious! Thank you 🙂

    1. Pati Jinich

      Dec 28

      I hope you have lots more fun kitchen adventures with your kids, Jeannette!

  15. Laura

    Oct 27

    These are so delicious! I have a small flock of chickens and this was a wonderful way to use up some the extra eggs. I can’t wait to have it for breakfast tomorrow with hot chocolate! Thank you for the wonderful recipe, Pati!!!

    1. Pati Jinich

      Oct 28

      So good with hot chocolate, Laura!

  16. Juan

    Oct 18

    Amazing Recipe! I added some sesame seeds right before baking and it made a world of a difference! Soooo good

    1. Pati Jinich

      Oct 18

      So glad you made the recipe your own, Juan.

  17. Ann on Vancouver Island BC

    May 22

    HI Pati, love your recipes! I don’t see where it says 9 egg yolks in your recipe for these buns. Thanks Ann

    1. Pati Jinich

      May 23

      Thanks for catching that Ann!

  18. LC

    Apr 27

    I would like to halve this recipe but since it calls for 9 egg yolks should I use 4 or 5? I’m very fond of Brioche so I’m looking
    forward to trying this. I may add a little extra sugar, but I believe too much added salt might affect the rise. Thank you for sharing.

    1. Pati Jinich

      May 02

      You can do either amount, LC, just cut the other ingredients in proportion. You can also freeze the dough or the rolls. Enjoy them!

  19. Jasmine

    Jan 10

    Also what do you think about making this with whole wheat flour? Or maybe a mixture…60/40?

    1. Pati

      Jan 21

      You can try them either way and see how you like them…

  20. Jasmine

    Jan 08

    Hey Pati I was wondering how this bread turns out. Is it dense and moist or more on the dry and light side ? In my pueblo they sell pan de yema but it’s more the latter. With all of those yolks I was hoping it would be more the former😊

    1. Pati

      Jan 11

      Hi Jasmine! It is very light and fluffy a bit like a brioche or challah.

  21. Cathy

    Nov 01

    Hey Pati, this is Cathy, can you freeze this dough if you don’t want cook them all….if you can….how would you go about freezing the dough…? Thanks.

    1. Pati

      Nov 01

      You can, Cathy! Just let the frozen dough thaw at room temp for a few hours.

  22. Mar

    Oct 07

    Hello Pati,

    Last night I made pan de Yema and it turned out beautifully and delicious. After watching the episode where you introduced it, I was inspired to make my own. I made the bread for my family and a special family friend. They all enjoyed it with Mexican hot chocolate. Thank you for being a great chef and teacher.

    1. Pati

      Oct 08

      I’m so happy to hear you were inspired, Mar…and loved the bread!

  23. Norma Mulvey

    Aug 10

    Pati,
    I saw your show making the Pan de Yema and would like to try it myself but I do not have a mixer like yours. Can this recipe be done with an electric hand mixer? Would I have to kneed it after I am done with the mixer? If so, for how long?
    Gracias,

    Norma

    1. Pati

      Aug 10

      You can mix by hand, Norma. You are looking for the dough to be very soft, smooth, and shiny. You should be able to gather it into a ball when it is done. Enjoy!

  24. Priya Cruz

    Jul 21

    I made this bread with my 1 year old today and it was delicious! My little girl and I watch your show so often that she dances everytime the theme song comes on!

    1. Pati

      Jul 23

      Oh how cute, Priya! Please say hola to your little girl for me.

  25. Silvia flores

    May 15

    Me podrian dar la receta en espanol gracias.

  26. MARIA

    May 09

    Can you mix this in a bread machine and let it rise, take it out for the second rise?
    Thanks.

    1. Pati

      May 16

      Yes, exactly! Enjoy the bread Maria.

  27. Lisa

    May 08

    Hi Pati,
    My mixer has no paddle attachment, and I usually make by hand. What should I look for when doing by hand?
    Love your show,

    1. Pati

      May 11

      You want the dough to be very soft, smooth and shiny. And you want to be able to gather it into a ball. Have fun making the bread, Lisa.

  28. Raven

    May 05

    Could you break the rolls down even further so that instead of 16 you had 32 to make it for a school potluck do you think that would still work

    1. Pati

      May 07

      Sure! But cool them for a minute or two less.

  29. Juanita

    May 05

    What is the nutrition info for a serving ? How many calories ?

    1. Pati

      May 06

      I don’t track the nutritional information…

  30. Maria Reep

    May 04

    Gracias por la receta.. la hice ayer to lo hice como usted lo indica, pero después de hornear los panes se bajaron o desinflaron.. la textura esta bien pero parecen tantas desinfladas.. jajaaja!! Le puedo poner un poco más de azúcar y sal… besos

    1. Pati

      May 07

      Creo que pudo haber sido el clima… tal vez les falto un par más de minutos en el horno!

  31. Laura

    May 04

    Can I prepare the dough the night before and have it rise in the refrigerator overnight?

    1. Pati

      May 07

      Yes you can. Do the first rise as normal and then for the second rise put them in the fridge overnight.

  32. Jennifer Wisdom

    Apr 02

    Just made this today! So light and soft. I followed the recipe and it worked! Thx so much. Love trying your recipes

    1. Pati

      Apr 02

      Thank you for trying my recipes, Jennifer!

  33. Britain

    Mar 22

    Can you half this recipe?

    1. Pati

      Mar 22

      Of course…go for it!

  34. Maggie

    Mar 10

    LOL – what do you do to use up all those egg whites?

    1. Pati

      Mar 12

      You can make my meringue cake 😉 https://patijinich.com/pati_2020/recipe/meringue-cake/

  35. CAROL ELAINE DUFFIELD

    Feb 03

    I made this bread and it was Awesome,the best bread in taste,lightness,,and color. All i can sau is WOW…
    .SO YUMMY

    1. Pati

      Feb 05

      Thank YOU Carol!

  36. Jennifer

    Jan 31

    Great recipe Pati! Thanks for sharing. My kids and I really enjoy your program. They inspire me to cook Mexican dishes. Always tasty. It’s true that these buns are not very sweet, but just enough to accompany a nice homemade hot chocolate or to make savory with a spread of butter. Muchas bendiciones y éxito!

    1. Pati

      Feb 01

      It makes me so happy to hear that you are inspired to cook more Mexican food, Jennifer! Thank you!

  37. Santiago

    Jan 29

    Pati-

    Love the recipe! I added ground canela sticks and vanilla into my batch and they taste just like the local paneria store.

    To those who may not be accostomed to Mexican sweet bread some are very subtle in sweetness.

    1. Pati

      Jan 30

      Awesome! Thank you Santiago!

  38. Elizabeth

    Jan 28

    What a treat! On Sunday morning, I had a tradition of taking cinnamon rolls to church for coffee hour. This recipe is so much easier and better received. There’s no icing, they are neat to tear apart and eat and easily put together without all the fuss of my rolls. This Sunday, my husband and I have the flu. Throwing the ingredients into my bread machine, letting it whirl, then proofing in my big “bread bowl.” Warm, sweet rolls with strawberry jam and cinnamon butter was the “best medicine” that we had all week. They are great dunked in strong sweet tea. Being able to use my bench scrapper instead of my rolling pin seals the deal. Thanks, again.

    1. Pati

      Jan 29

      Oh I hope you and your husband get well soon! And I’m so glad these were good medicine 🙂

  39. Christy

    Jan 25

    Thank you for this recipe! I can’t wait to make it and dip some in my chocolatito caliente! Yum!

    1. Pati

      Jan 25

      Yay! I hope you like it Christy!

  40. Elizabeth Smith

    Jan 14

    What an a amazing recipe. I think the secret is not to rush the proofing. The resting time allows the yeast flavor to develop. These are great to take to church for coffee hour because they are delicious, easy to eat, nut-free, enjoyed by seniors and kids, non-messy and the second proof was done in the refrigerator overnight, baked in the morning. Thanks, Pati. Great recipe.

    1. Pati

      Jan 15

      So happy to hear this Elizabeth!

  41. Bread

    Jan 10

    Everyones tastes are different, but I agree with the general consensus in the comments: it needs more salt. To anyone trying this recipe, it can seem quite bland if you follow it as is. Considering it’s 6 cups of flour, 11 eggs, and 1 cup of unsalted butter; 1 tbsp of salt may help bring out the flavour more.

    Regardless, thank you for sharing your recipe Pati. Your show is fun to watch, and keeps me inspired to cook.

    1. Pati

      Jan 10

      Oh thank you!

  42. Sue M

    Jan 08

    Has anyone tried to reduce this recipe? We are only 3 people and I would like to make a third of this recipe.
    Has anyone tried to do this?

    1. Pati

      Jan 09

      You can absolutely reduce the recipe to your needs…but I find one roll is never enough 🙂

  43. xochitl

    Jan 03

    I baked this twice in the last two days as a special request for my mom. To me it was definitely missing more salt a pinch for this recipe was too little therefore I added 1 tsp. I also made my second batch with a condensed milk filling which made this recipe fantastic! Miscommunication with my mom she actually wanted torta de yema. Which now I have to try! Overall great recipe just needs more salt to flavour up those 11 eggs!

    1. Pati

      Jan 03

      I’m so glad you adapted it to your taste and enjoyed it!

  44. Sophia

    Jan 02

    Hello, I was wondering if it is possible to see the video of how you make the bread. My father saw it twice on tv but I was unable to and he wants me to make it. I searched on YouTube but it is not there. Can you help me? I would very much like to see it.

    1. Pati

      Jan 04

      You can find the whole episode on Amazon…https://www.amazon.com/gp/video/detail/B072185NT3

  45. Maria

    Jan 02

    I baked this last night, and my bread came out bland

    1. Pati

      Jan 02

      I’m so sorry to hear that Maria.

    2. Sandra

      Apr 23

      With bread you can add a little salt or a little more sugar to more your taste, it shouldn’t affect the end result much…then again if the bread is neither salty or sweet, it makes it easier to use as a sandwich bread for cold cuts or with jam or honey butter to sweeten up…good luck…

  46. Pam

    Jan 02

    Made these yesterday, January 2, and they are so delicious. They rise like a dream.

    1. Pati

      Jan 02

      Yay!

  47. Carrie Angel

    Dec 31

    Made some today and oh my gosh!!! So yummy!! I really enjoy your show and learn a lot from you!!

    1. Pati

      Jan 02

      Thank you so much Carrie!

  48. Stacey C

    Dec 30

    Saw your show today, making this bread. I have chorizo seasoning for tomorrow’s breakfast. Can’t wait to try the bread!! Looked amazing!

    1. Pati

      Jan 02

      Oh enjoy the bread Stacey!

  49. Anonymous

    Dec 30

    Definitely going to try your recipe tomorrow

    1. Pati

      Jan 02

      I hope you enjoy it!

  50. Maria Ysabel

    Dec 30

    Como preparo la masa sino tengo una batidora como la tuya. me encantaría hacerla se ve tan deliciosa.

    1. Pati

      Jan 08

      C​laro! Lo puedes hacer con ​tus manos o una batidora de mano

  51. Marilyn

    Dec 26

    I saw your show last night and I will definitely make these for the New Year after church. They look delish.

    1. Pati

      Dec 26

      Yay!

  52. Vivian P.

    Dec 25

    Hi Patty. I’m doing almost every food plate you makes. I’m so happy. Thank you for all delicious and easy food to prepare. Good show ever!!!!!

    1. Pati

      Dec 26

      Thank YOU Vivian!

  53. Audrey

    Dec 15

    I found the flavor to be bland. IF I go through all the trouble to make these again, I will add seasoning for a savory flavor.

    1. Pati

      Dec 18

      Sorry to hear this, Audrey.

  54. Maria Beaudette

    Dec 14

    Hi Patti, I make this bread Savory, not add sugar, but teaspoon of salt.? I saw your cooking on create last Sunday like the look of the bread ,black beans and eggs . I need to find the recipes too.

    1. Pati

      Jan 04

      ​Skip the sugar and just add 1/2 teaspoon salt. However, note that even with the sugar it is not sweet… barely. ​

  55. Maria

    Nov 14

    My dough is flaky not creamy like yours

    1. Pati

      Nov 20

      ​Hmmmm, bread dough can be capricious. It may have to do with the weather, it may have to do with ingredients… the important thing is: how did the bread come out?

  56. Gary Williams

    Nov 04

    Can the dough be made the night before and stored in the refrigerator?

    1. Pati

      Nov 11

      Yes you can try… just bring it back to room temperature.

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