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pan-de-cortadillo-mexican-pan-dulce

Here is the recipe for one of the most popular Mexican Pan Dulce (sweet breads), this cake is not soft of fluffy as regular cake, is more firm but not dry at all, just like the one from the panaderia. This cake doesn’t need refrigeration and can last up to 7 days in a zip bag, so it doesn’t get hard. The size is for a ¼ sheet pan, but the silicon mold I uses was a 10” x 8”, double the amount or make it round, won’t even matter.

Ingredients