Ojo de Pancha

Name: Ojo de Pancha
Prep time: 65 min
Cook time: 25 min
Yield: 20
Cuisine: Mexicana
Ingredients: 4 cups flour, 500 g, for pastry dough; 1 teaspoon salt, 5 g, for pastry dough; 1 tablespoon yeast, 5 g, for pastry dough; 1 cup water, 250 ml, for pastry dough; 1 cup butter, 100 g, for pastry dough; 1 1/2 cups vegetable shortening, 150 g, for pastry dough; 2 eggs, 125 g, for the mantecada; 1 1/4 cups sugar, 125 g, for the mantecada; 1/4 cups milk, 60 ml, for the mantecada; 1/2 cups vegetable oil, 120 ml, for the mantecada; 1 cup flour, 125 g, for the mantecada; 1/2 teaspoons salt, 2 g, for the mantecada; 1/2 teaspoons baking powder, 2 g, for the mantecada; butter, melted; sugar

Mayte Rueda

This ojo de pancha recipe is the perfect option if you love Mexican sweet bread, as it is made with a crispy pastry dough filled with cake, simulating the shape of an eye. This is a bread found in traditional bakeries in Mexico and you can easily prepare it at home.

Reviewed by Editorial Team of Kiwilimón

Published: 25-02-2021

Preparation

40 mins

25 mins

Low

For the pastry dough, mix flour with salt, baking powder, and water in a bowl; knead until you obtain a smooth and homogeneous dough, then gradually add the lard and butter, continuing to knead until fully incorporated, you should achieve a soft and elastic dough. Cover the dough and let it rest for 10 minutes. Place the dough on a floured surface and divide it into portions of 50 g. Roll out the dough with a rolling pin to form thin discs, fold one disc in half, flour both sides, and roll out the dough again, fold it in half again, flour both sides and roll it out once more, let it rest for 10 minutes on the surface. Repeat the process, flour both sides, fold in half and stretch; make another fold along the dough, flour both sides and stretch it, fold it again in half lengthwise and stretch to obtain a long and thin rectangle. Do this with all the discs and finally let the rolled-out discs rest for 10 minutes. For the mantecada, beat the egg and sugar with a whisk, pour the milk and oil in a stream while continuing to whisk until fully integrated; add the wheat flour, salt, and baking powder, beat until fully incorporated and obtain a smooth and shiny dough. To form the ojos de pancha, brush one side of the rectangles with butter and sprinkle with sugar; join the ends of the rectangles to form dough rings, press to avoid them opening, you can use a rolling pin for support. Place the rings on a floured baking sheet and fill with the mantecada until it reaches ¾ of the capacity. Bake the ojos de pancha at 180°C for approximately 25 minutes or until the mantecada dough is crispy and golden, remove from the oven and let cool.