Pan de Yema
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- 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
- 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.
142comments inPan de Yema
I tried your pan de yema delicious
So glad you liked it Lucila!
Dr. Nikki Kendall, ND
Just made this! Turned out great! I made 9 rolls and 1 loaf. They were excellent!!
Yay, glad you liked this!
Delicious! I have made these several times and always a hit!
My pleasure, glad you like it!
Hi Patti! Can you tell us the chocolate recipe to dip this bread in? Yum yum!
Of course Maya, here is my recipe for you, enjoy! http://patijinich.com/ancient_ways_for_comfort_in_cold_days_mexican_hot_chocolate/
me gustan mucho las recetas tratare de cocinar mas
Me alegra muchisimo, te mando un abrazo!
Can not wait to try this
If I may say this myself, this is a great recipe, enjoy it!
ME GUSTA SUS RECETAS. TRATARE D HACER, EL PAN F YEMAS!!!!
Muchas gracias Ana, te va a encantar! Cometelo con un delicioso champurrado como este 🙂 http://patijinich.com/mexican-chocolate-and-masa-drink/
Wow que 😋 delisioso pan de yema 🤤
Que bueno que te gusto Patie! Un abrazo 😉
I’m not a baker, I found this recipe very easy to make and it came out delicious!!
So very glad you liked it Letty!
I was watching this morning on create about making banana bread with your kid. I will try your version of making’s chocolate banana bread.
Hope you will like it Leonida, thanks!
Hello there, Pati!
Isn’t YEMA some sort of a Soft Candy? When I was watching your Cooking Show on CREATE this afternoon, I thought you were stuff your bread with YEMA.
Well Mercedes, yema translates to egg yolk and the name of this bread refers to the number of them used to prepare it 😉
R. J. Pryor
Made loaf’s. Yummy, yummy.
Glad you liked this recipe RJ 😉
R. J. Pryor
Just made this bread. Yummy, yummy.
Yay, glad you liked it!
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.
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 😉
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?
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 😉
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.
Thanks so much Stephanie! Hugs to you and your Mom 🙂
Is there a weight measurement for the flour? Or if not, what method do you use to measure your flour?
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!
Glad you liked it Debra 😉
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!
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!
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.
Wow, that’s a whole lot of flour and eggs 🙂 Glad you decided to make this Pan Bill!
Made this for our Easter dessert! It was fantastic!
Great Ivy, Pan de Yema is perfect for dessert, yum! 🙂
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?
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 😉
Could you give the measurement of the yeast in spoons or grams. Please.
Of course! Each packet has around 7 grams of yeast or 1/4 ounce or approximately 2 1/4 teaspoons 😉
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.
I want to make this amazing bread but I’m gluten free… have you tried a gf version?
I have not 🙂 But if you go for it, let me know how it comes out!
I am ready to male this bread but can you provide exact amounts to half the recipe
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
Glad to see this . . . . I was going to ask how to halve the recipe!!
Is it better to freeze the dough or the bread? Thank you Pati
You can do either. If you freeze the dough, just let the frozen dough thaw at room temp for a few hours.
My kids helped me make these this morning. They are so light and fluffy! Delicious! Thank you 🙂
I hope you have lots more fun kitchen adventures with your kids, Jeannette!
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!!!
So good with hot chocolate, Laura!
Amazing Recipe! I added some sesame seeds right before baking and it made a world of a difference! Soooo good
So glad you made the recipe your own, Juan.
Ann on Vancouver Island BC
HI Pati, love your recipes! I don’t see where it says 9 egg yolks in your recipe for these buns. Thanks Ann
Thanks for catching that Ann!
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.
You can do either amount, LC, just cut the other ingredients in proportion. You can also freeze the dough or the rolls. Enjoy them!
Also what do you think about making this with whole wheat flour? Or maybe a mixture…60/40?
You can try them either way and see how you like them…
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😊
Hi Jasmine! It is very light and fluffy a bit like a brioche or challah.
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.
You can, Cathy! Just let the frozen dough thaw at room temp for a few hours.
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.
I’m so happy to hear you were inspired, Mar…and loved the bread!
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?
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!
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!
Oh how cute, Priya! Please say hola to your little girl for me.
Me podrian dar la receta en espanol gracias.
Can you mix this in a bread machine and let it rise, take it out for the second rise?
Yes, exactly! Enjoy the bread Maria.
My mixer has no paddle attachment, and I usually make by hand. What should I look for when doing by hand?
Love your show,
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.
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
Sure! But cool them for a minute or two less.
What is the nutrition info for a serving ? How many calories ?
I don’t track the nutritional information…
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
Creo que pudo haber sido el clima… tal vez les falto un par más de minutos en el horno!
Can I prepare the dough the night before and have it rise in the refrigerator overnight?
Yes you can. Do the first rise as normal and then for the second rise put them in the fridge overnight.
Just made this today! So light and soft. I followed the recipe and it worked! Thx so much. Love trying your recipes
Thank you for trying my recipes, Jennifer!
Can you half this recipe?
Of course…go for it!
LOL – what do you do to use up all those egg whites?
You can make my meringue cake 😉 http://patijinich.com/pati_2020/recipe/meringue-cake/
CAROL ELAINE DUFFIELD
I made this bread and it was Awesome,the best bread in taste,lightness,,and color. All i can sau is WOW…
Thank YOU Carol!
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!
It makes me so happy to hear that you are inspired to cook more Mexican food, Jennifer! Thank you!
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.
Awesome! Thank you Santiago!
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.
Oh I hope you and your husband get well soon! And I’m so glad these were good medicine 🙂
Thank you for this recipe! I can’t wait to make it and dip some in my chocolatito caliente! Yum!
Yay! I hope you like it Christy!
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.
So happy to hear this Elizabeth!
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.
Oh thank you!
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?
You can absolutely reduce the recipe to your needs…but I find one roll is never enough 🙂
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!
I’m so glad you adapted it to your taste and enjoyed it!
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.
You can find the whole episode on Amazon…https://www.amazon.com/gp/video/detail/B072185NT3
I baked this last night, and my bread came out bland
I’m so sorry to hear that Maria.
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…
Made these yesterday, January 2, and they are so delicious. They rise like a dream.
Made some today and oh my gosh!!! So yummy!! I really enjoy your show and learn a lot from you!!
Thank you so much Carrie!
Saw your show today, making this bread. I have chorizo seasoning for tomorrow’s breakfast. Can’t wait to try the bread!! Looked amazing!
Oh enjoy the bread Stacey!
Definitely going to try your recipe tomorrow
I hope you enjoy it!
Como preparo la masa sino tengo una batidora como la tuya. me encantaría hacerla se ve tan deliciosa.
Claro! Lo puedes hacer con tus manos o una batidora de mano
I saw your show last night and I will definitely make these for the New Year after church. They look delish.
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!!!!!
Thank YOU Vivian!
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.
Sorry to hear this, Audrey.
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.
Skip the sugar and just add 1/2 teaspoon salt. However, note that even with the sugar it is not sweet… barely.
My dough is flaky not creamy like yours
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?
Can the dough be made the night before and stored in the refrigerator?
Yes you can try… just bring it back to room temperature.