Pan de Niño Envuelto (Traditional Mexican Sweet Bread)

Ingredients

• 1.2 kg Powdered (icing) sugar (Fine powdered sugar for easy dissolution)
• 1.2 kg All‑purpose flour (Sifted before use)
• 60 g Baking powder (Royal) (30 g per kg flour)
• 32 pieces Large eggs (Room temperature)
• 240 ml Vanilla extract (Pure vanilla, about 1 cup)
• 500 ml Vegetable oil (Neutral oil, about 1/2 L)
• 200 g Shredded coconut (unsweetened) (For coating after glaze)
• 200 g Powdered sugar for glaze (Glaze base)
• 60 ml Water (Adjust glaze consistency)
• 150 g Pineapple jam (Filling for one loaf)
• 150 g Strawberry jam (Filling for one loaf)
• 150 g Red jam (guava or similar) (Filling for one loaf)

Instructions

1. Prepare dry ingredients

   Weigh 1.2 kg of all‑purpose flour and 60 g of baking powder. Sift the flour into a bowl and stir the baking powder through the flour to distribute evenly.

   Time: PT5M

2. Combine sugar and eggs

   Place 1.2 kg of powdered sugar in a large bowl. Add the 32 eggs and beat by hand until the sugar is completely dissolved and the mixture turns pale and fluffy. This usually takes 8–10 minutes.

   Time: PT12M

3. Add vanilla and oil

   Stir in 240 ml of vanilla extract and 500 ml of vegetable oil. Mix until fully incorporated.

   Time: PT2M

4. Incorporate flour mixture

   Gradually fold the sifted flour‑baking‑powder mixture into the batter, using a spatula. Continue mixing until the batter is smooth and free of flour lumps.

   Time: PT8M

5. Divide batter into trays

   Grease two baking trays (or line with parchment). Divide the batter evenly between them and smooth the surface with a spatula.

   Time: PT5M

6. Preheat oven

   Preheat the oven to 170 °C (340 °F).

   Time: PT15M

   Temperature: 170°C

7. Bake the bread

   Place the trays in the middle of the oven and bake for 30 minutes, or until the tops are golden and a toothpick inserted comes out clean.

   Time: PT30M

   Temperature: 170°C

8. Cool and invert

   Remove the trays, let the loaves rest 10 minutes, then carefully invert each loaf onto a cooling rack to cool completely.

   Time: PT10M

9. Prepare glaze

   In a small bowl, whisk together 200 g powdered sugar with 60 ml water until smooth and glossy.

   Time: PT5M

10. Glaze and coat with coconut

    While the bread is still warm, brush the glaze over the top, then roll the glazed surface in shredded coconut until fully covered.

    Time: PT10M

11. Slice and serve

    Using a sharp knife, slice the loaves into even pieces. Optionally spread pineapple, strawberry, or red jam on each slice before serving.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

40 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of Powdered (icing) sugar: Granulated sugar (blend to fine powder)
• Instead of All‑purpose flour: Cake flour
• Instead of Baking powder (Royal): Baking soda + cream of tartar (1 g soda + 2 g cream of tartar)
• Instead of Large eggs: Egg replacer (not recommended for texture)
• Instead of Vanilla extract: Vanilla essence
• Instead of Vegetable oil: Melted butter
• Instead of Shredded coconut (unsweetened): Toasted coconut flakes
• Instead of Powdered sugar for glaze: Granulated sugar dissolved in water
• Instead of Water: Milk
• Instead of Pineapple jam: Other fruit jam
• Instead of Strawberry jam: Raspberry jam
• Instead of Red jam (guava or similar): Any red fruit jam

Equipment Needed

• Kitchen scale
• Large mixing bowl
• Hand whisk or wooden spoon
• Measuring cups and spoons
• Baking trays (2)
• Parchment paper (optional) (optional)
• Oven
• Spatula
• Cooling rack
• Pastry brush
• Sharp knife or pizza cutter

Critical Steps — Do Not Skip

• Ensuring the powdered sugar fully dissolves in the eggs to avoid gritty texture
• Folding the flour mixture gently to prevent lumps
• Baking at the correct temperature (170 °C) for an even rise
• Applying the glaze while the bread is still warm before coating with coconut

Chef Tips from the Video

• Use powdered (icing) sugar instead of granulated for a smoother batter
• Beat the egg‑sugar mixture until it becomes pale and fluffy – this adds lightness
• When coating with coconut, work quickly before the glaze sets
• Allow the bread to cool slightly before slicing to prevent crumbling

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 7 days.

Freezer: Wrap tightly in plastic wrap and freeze for up to 2 months.

Room temperature: Can sit at room temperature, covered, for 2 days.

Make-Ahead Tips

• Batter can be prepared up to 2 hours ahead and kept refrigerated
• Glaze can be made a day ahead and stored in an airtight container
• Baked loaves keep well wrapped at room temperature for 2 days