Pan Payaso

by becky
Created
From the cookbook Pan Y Dulce

Ingredients

  • 50 g (⅓ cup + 1 Tbsp) all-purpose flour
  • 50 g (scant 1/2 c) whole wheat flour
  • 10 g (1 T) granulated sugar
  • 100 g (1/4 cup + 3T) warm water
  • 50 g (1/4 cup) mature sourdough starter
  • 250 g (2 c) all-purpose flour
  • 250 g (2 c) bread flour
  • 2 large eggs
  • 130 g (2/3 c) granulated sugar
  • 200 g (1 scant c) sweet sourdough preferment
  • 250 g (1 c + 1 Tbsp) water, lukewarm
  • 130 g (9½ Tbsp) unsalted butter, softened to room temperature
  • 6 g (2t) kosher salt
  • 10 drops red food coloring
  • 200 g (1½ c + 1.5 Tbsp) all-purpose flour
  • 80 g (2/3 c) powdered sugar
  • 60 g (4 1/2 Tbsp) lard or shortening
  • 1 to 2 g (1/4 to 1/2 tsp) vanilla extract

Directions

  1. In a tall jar or large container with a lid, mix the bread flour, whole wheat flour, sugar, water, and mature sourdough starter with your hand or fork. Ensure that no dry flour remains at the bottom of the jar. Cover the container and let it rest at room temperature (ideally between 70-80F) for 4 hours. It should double in size and have a firm, bubbly structure at the top. Once the preferment is ready to use, you can start baking straight away or place it in your fridge for later use (up to 2 days)
  2. In the bowl of a stand mixer fitted with the dough hook attachment, combine the all-purpose flour, bread flour, eggs, sugar, sourdough preferment, and water and mix on low speed until all ingredients are incorporated into a rough dough, about 3 minutes. Switch to medium speed and start adding the butter, 50g (3.5 T) at a time.
  3. Once all the butter is incorporated, switch to high speed and add the salt. Let the dough mix until it is smooth and elastic, about 4 minutes.
  4. Take out the dough and cut it in half. Place half of the dough in a lightly oiled bowl and cover. Place the other half of the dough back in the stand mixer bowl, mix on medium speed, and add the food coloring slowly, letting the drops fully incorporate until the dough is completely red and homogenous, 1 to 2 minutes. You don’t want to overmix this as it was already developed earlier. Remove the dough, place it in separate lightly oiled bowl, and cover.
  5. Let the dough ferment at room temp for 4 hours and then put both bowls of dough in the fridge for 12 hours.
  6. After the cold fermentation, remove from the fridge and let the dough come up to room temperature. On a floured work surface, divide each dough into 4 pieces and roll them out into rectangles with a rolling pin. Place one red dough halfway onto one white dough, vertically, and then fold the edges into the middle. Roll tightly into a log and place in a greased load pan.
  7. In a medium bowl, add the all-purpose flour, powdered sugar, lard, and vanilla, mix well, and spread the topping over the dough. Cover and let proof at room temperature for 3 to 4 hours, or until it is just popping out of the loaf pan.
  8. Preheat the oven to 375F, place the plan in the oven, and bake the pan payaso for 35 to 40 minutes, until the topping becomes golden brown.