Pan de Yema

Name: Pan de Yema
Yield: 9
Cuisine: Panama
Ingredients: Bread flour — 500 g (1 lb 2 oz); Active dry yeast — 2 tsp; Sugar — 100 g (3.5 oz); Warm milk — 240 ml (8 fl oz); Egg yolks — 4; Butter, softened — 60 g (2 oz); Salt — 1 tsp; Egg, beaten, for glazing — 1

The Quirky Foodster Team

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Servings

Ingredients

Bread flour — 500 g (1 lb 2 oz)
Active dry yeast — 2 tsp
Sugar — 100 g (3.5 oz)
Warm milk — 240 ml (8 fl oz)
Egg yolks — 4
Butter, softened — 60 g (2 oz)
Salt — 1 tsp
Egg, beaten, for glazing — 1

Method

Dissolve the yeast and a little of the sugar in the warm milk and let sit for 10 minutes until foamy.
Combine the flour, remaining sugar and salt in a large bowl, then add the yeast mixture, egg yolks and softened butter.
Knead for 10–12 minutes until smooth and elastic.
Cover and let rise in a warm place for 1.5 hours, or until doubled.
Punch down and shape into rolls or a loaf, placing on a baking tray.
Let rise for a further 30–40 minutes.
Preheat the oven to 180°C (350°F) and brush with beaten egg.
Bake for 20–25 minutes (longer for a loaf) until golden and cooked through.

Introduction: A soft, egg-enriched sweet bread, golden in colour and lightly sweetened, a beloved Panamanian bakery bread.

Cultural Background: Pan de yema, its name meaning 'egg yolk bread', reflects the rich, comforting baking tradition found across Panama, its golden colour and soft crumb making it a favourite for breakfast or an afternoon snack.

Tips: Knead thoroughly for the soft, tender crumb characteristic of this enriched bread. Brush generously with egg wash for a glossy, golden finish.

Variations: Shape into individual sweet rolls for a bakery-style presentation. Add a sprinkle of sugar on top before baking for extra sweetness.

Storage: Store at room temperature wrapped in a bag for up to 3 days.

Reheating: Warm briefly in an oven at 160°C (325°F) for 5 minutes to refresh.

FAQs:

Q: Why is this bread yellow?

A: The generous use of egg yolks gives pan de yema its characteristic rich golden colour and tender crumb.

Q: Is pan de yema very sweet?

A: It has a moderate sweetness, more of an enriched bread than a full dessert.