Dessert: Mexico – Oaxaca – Pan de Yema

Serving Size: 12

Approximate Time

Prep 40 min

Cook 55 min

Additional 2 hrs 15 min

Total 3 hrs 40 min

Ingredients

- 4 cups (480 g) all-purpose flour, plus extra for dusting
- 3/4 cup (150 g) granulated sugar
- 2 1/4 tsp (7 g) active dry yeast (one packet)
- 3/4 cup (180 ml) whole milk, warmed to 105-115°F (40-46°C)
- 8 large egg yolks, approx. 160 g
- 1 large whole egg (for egg wash), approx. 50 g
- 6 tbsp (85 g) unsalted butter, softened and cut into pieces
- 1 tsp (6 g) fine salt
- 1 tbsp (6 g) anise seeds, lightly crushed
- 1 tsp (5 ml) vanilla extract (optional)
- 2 tbsp (30 ml) warm milk (for egg wash)
- 2 tbsp (18 g) sesame seeds, for sprinkling
- 1 tbsp (15 ml) neutral oil or softened butter, for greasing baking sheet

Instructions

Short Description:
A rich, tender sweet bread made with an abundance of egg yolks that yields a soft, golden crumb and a slightly sweet crust. The Oaxacan version is lightly anise-scented and finished with sesame seeds for a characteristic aroma and crunch.

Regional Notes:
This Oaxacan Pan de Yema emphasizes many egg yolks for a rich texture and deep yellow color; it is traditionally scented with anise and topped with sesame seeds. Compared with other Mexican pan de yema variations, the Oaxacan version often uses whole anise seeds and a sturdier, slightly domed shape with a small knob on top.

1. In a small bowl, stir the warm milk and 1 tsp (4 g) of the sugar until dissolved. Sprinkle the active dry yeast over the milk, stir gently, and let proof 5–10 minutes until foamy.
2. In the bowl of a stand mixer fitted with the paddle (or a large mixing bowl), combine 2 cups (240 g) of the flour, remaining sugar, crushed anise seeds, and salt. Mix briefly to combine.
3. In a separate bowl whisk together the egg yolks and vanilla (if using). Add the proofed yeast mixture to the yolks and mix to combine.
4. With the mixer on low, pour the wet yolk/yeast mixture into the dry ingredients. Add the softened butter pieces, then switch to the dough hook once a rough dough forms. Knead in the mixer on medium speed about 6–8 minutes, scraping the bowl as needed, until the dough is smooth and elastic. If kneading by hand, knead on a lightly floured surface 10–12 minutes, adding up to the remaining 2 cups (240 g) flour as needed to reach a soft, slightly tacky dough.
5. Form the dough into a ball and transfer to a lightly oiled bowl. Cover with plastic wrap or a damp cloth and let rise in a warm draft-free spot until doubled, about 1–1 1/2 hours.
6. Gently deflate the dough and turn it out onto a lightly floured surface. Divide into 12 equal pieces (about 70–80 g each). Shape each piece into a smooth round, then pull the top center up slightly to form the small characteristic knob (a gentle twist and pinch works well).
7. Place shaped buns on a greased baking sheet or on parchment, spacing about 1–2 inches (2.5–5 cm) apart. Cover loosely and let rise again until puffy, about 30–45 minutes.
8. Preheat oven to 375°F (190°C). In a small bowl whisk the whole egg and 2 tbsp (30 ml) warm milk to make an egg wash. Gently brush each bun with the egg wash, then sprinkle sesame seeds over the tops.
9. Bake in the preheated oven 12–18 minutes, rotating the pan once if your oven bakes unevenly, until the buns are deep golden and sound hollow when tapped on the bottom. Watch closely near the end to avoid overbrowning.
10. Remove from oven and transfer to a wire rack to cool. Serve warm or at room temperature; Pan de Yema keeps covered at room temperature 2–3 days or freezes well.