Mojicones o Pan Mojicón (Colombian Sweet Rolls)
Ingredients
- 2 ¼ teaspoons of yeast or 1 envelope
- 7 oz. plus 4 tablespoons of warm water
- 4 cups of all purpose flour
- 1 teaspoon of salt
- ½ cup of sugar plus more for garnish
- ½ cup of unsalted butter melted
- 1 tablespoon ofvanilla extract
- 2 large eggs at room temperature
- 1 beaten egg for the glaze
- 2 tablespoons of melted butter for the glaze
Instructions
- Pour 4 tablespoons of warm water into a small mixing bowl. The water should be hot, but not so hot that you can bear to put your fingers in it. Add ½ of the sugar and yeast, and stir to dissolve.
- Wait about ten minutes for the yeast to begin to grow.
- In a large mixing bowl add the flour, salt, remaining sugar and the water and yeast mixture and begin mixing. Use your hands for this, as you really get the perfect feel for the consistency of the dough. Add the butter, vanilla and eggs. Mix well
- Knead the dough on a clean, dry, flat surface. Sprinkle your work surface with a handful of flour, put your dough on top, and start kneading. Add bits of flour if necessary to keep the dough from sticking to your hands, or surface.
- Keep kneading until the dough is ready. This may take 8 to 10 minutes. It will be quite elastic. It should not be too dry, however, it should still give and stretch easily without tearing.
- Transfer to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Let rise in a warm place until doubled in bulk, about 2 hours.
- Turn the dough out onto a lightly floured work surface and knead for 30 seconds.Cover with a towel and let rest for 10 minutes. Punch the dough down and divide into 9 equal size pieces.
- Shape each piece into a smooth ball and place into a square 8 x 8 or 9 or 10 inch round baking dish lightly greased, spacing evenly. Cover and let rise in a warm place for 20-30 minutes.
- Preheat the oven to 400 F. Brush the tops of the rolls with the beaten egg and melted butter. Bake for 15-20 minutes, or until the tops are golden brown and the rolls are baked through. Sprinkle with sugar on top and let them cool slightly before serving.
Pan Mojicón or Mojicones are sweet rolls with a fluffy and light texture. These traditional Colombian bread rolls are from the capital of Colombia, Bogotá. One of my closest friends here in the United States is originally from that beautiful city and her mom gave me this recipe for Pan Mojicón.
I never thought that making Mojicones would be so simple. I was expecting the whole process to be more complicated, expecting a few things to go wrong along the way 🙂 To my surprise, all went smoothly and as planned.
Making This Colombian bread took my fears of baking away. Now I am dying to try several Colombian bread recipes that I have. These rolls are probably not going to last too long, so I really recommend making a double batch. Thank you to Ana's mom for this recipe and Buen provecho!
Adriana
Erica, esta receta me encanta muchas gracias por publicarla.
I've made it quite a few times now and found that if I use buttermilk instead of water (except of course the initial 4 tbs) and bread flour instead of plain flour, it gives me a much lighter bread.
Tuty
I just relocated to NY state and found a Colombian bakery that I just absolutely enjoy every time I visit. These rolls are similar to what this bakery calls "Nevado". Are you familiar with that?
Erica Dinho
No.
Valerie
Erica,
Do you think that using the kitchenaid with the dough tool would be fine as far as kneading the dough? 🙂
Erica
Valerie, This dough is very easy to make, but you can try it!
whilehewasout
Mmh looks delicious! It must be great with some strawberry marmalade or well, anything!
Erica
Thank you all so much for visiting my blog!
Rolando
I love traditional Colombian breads!My mother never taught me how to make them, this site is a blessing and I will now make pan mojicon or pan piñita at home! Thanks for this wonderful Colombian food site!
Mely
Those breads looks so soft, Erica.
I will have to try them, I am already thinking in coffee with some orange jam over the bread.
Saludos, long time with out visiting you.
grace
they're like fluffy, buttery pillows, exactly the kind upon which i like to rest my face. 🙂
tasteofbeirut
yummy! this looks like a type of brioche which is always popular in my house as well!
Jill
Erica, these Mojicones look divine!
Jenn and Seth
your rolls look fantastic, i would eat the entire try of them 🙂
Norma-Platanos, Mangoes and Me!
Si fueras una buena amiga you would ship some to me...LOL
They look so very good!
Belinda @zomppa
It looks pull apart sweet and lovely! I could eat the entire plan!
Evelyne@CheapEthnicEatz
I have not baked bread much either. It can be a challenge. But you did a beautiful job on this one, love sweet rolls.
Caroll
Gracias Erika. Aqui donde Vivo hay una panaderia Pero es mas centroamericano y no saben hacer Estes delicias! Gracias por poner este delete bogotano!
Dios te bendiga y Espero animarme a hacer esto en invierno.
Lyndsey@TheTinySkillet
These look really good. I wonder if I could make these with the dough cycle of the bread machine? Do you eat these for breakfast? or high tea? Yum!
Erica
Snack or breakfast!