Pan enrollado con mantequilla is a rich, flaky, and tender Ecuadorian-style laminated bread roll that showcases the comforting simplicity of homemade baking. Traditionally made with margarine due to its cost-effectiveness, this version uses real butter for enhanced flavor and texture. This golden, spiraled pastry is a staple in many Ecuadorian bakeries and is often enjoyed for breakfast or as a sweet snack. The buttery layers and slightly sweet dough deliver a comforting, melt-in-the-mouth experience that makes this bread an unforgettable treat.
Cooking Time
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Preparation: 40 minutes
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Resting & Refrigeration: 1 hour 40 minutes
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Proofing (Leudado): 1 hour
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Baking: 20 minutes
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Total Time: ~3 hours 40 minutes
Ingredients
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4 cups (500 g) all-purpose flour
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1 tsp (10 g) salt
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3 tbsp (45 g) sugar
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1 tbsp (20 g) fresh yeast (or 7 g dry active yeast)
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2 large eggs
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6 tbsp (90 g) unsalted butter, softened (for dough)
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3/4 cup (180 ml) warm water
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Additional 100–120 g unsalted butter, cold and firm (for laminating)
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Extra flour (for dusting)
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1 beaten egg (for egg wash)
Step-by-Step Cooking Directions
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Prepare the Dough:
In a large mixing bowl, combine the flour and make a well in the center. Add the salt on one side of the well and the sugar on the other. Add the yeast, followed by the eggs, softened butter, and warm water into the center. -
Mix and Knead:
Combine the ingredients with a spoon or hand until a dough forms. Knead for about 5 minutes until smooth and pliable. The dough will be slightly soft but not sticky. -
First Rest:
Lightly flour your work surface and place the dough on it. Cover with a cloth or bowl and let it rest for 10 minutes. -
Roll and Laminate with Butter:
After resting, roll the dough into a rectangle. Place the cold, unsalted butter (cut into thin slices or a flattened slab) in the center. Fold the dough over the butter from all sides to enclose it completely. -
First Lamination Fold:
Lightly flour the surface and roll the dough gently lengthwise and then widthwise. Perform a double fold (book fold): fold each end towards the center and then fold in half again. If the butter begins to ooze out, refrigerate immediately. -
Refrigerate:
Wrap the dough in plastic or cover with a damp towel and refrigerate for at least 30–60 minutes. -
Final Lamination Fold:
Roll the chilled dough again into a rectangle. Perform a simple fold (letter fold) by folding one-third over, then the other third on top. Refrigerate for another 30 minutes. -
Final Rolling and Cutting:
Roll the dough to approximately 65 cm x 40 cm. Cut strips about 5 cm wide. Gently stretch each strip, roll into a spiral, and tuck the end underneath to secure. -
Second Proofing (Leudado):
Place shaped rolls on a greased baking tray or parchment paper. Cover with a cloth and let them rise in a warm place for 40–60 minutes. -
Egg Wash and Bake:
Preheat the oven to 180°C (350°F). Brush the rolls with beaten egg. Bake for 18–20 minutes or until golden brown and flaky. -
Cool and Serve:
Let the bread cool slightly before serving to allow the structure to set and the butter to reabsorb.
Nutritional Information (Per Roll, Approximate)
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Calories: 250
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Carbohydrates: 32 g
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Protein: 5 g
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Fat: 12 g
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Saturated Fat: 7 g
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Sugar: 4 g
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Sodium: 220 mg
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Fiber: 1 g
The Origins and Popularity of the Recipe
Pan enrollado with margarine has long been a traditional snack and breakfast bread in Ecuador, widely found in markets, bakeries, and homemade kitchens. Its origins are influenced by European laminated dough techniques, particularly French croissants, adapted locally with affordable ingredients. The use of butter, as featured in this recipe, elevates the flavor, bringing it closer to its French inspirations while staying rooted in Ecuadorian home-cooking tradition. Its spiraled shape and golden crust make it a favorite during holidays and family gatherings.
Reasons Why You’ll Love the Recipe
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Flaky layers that melt in your mouth.
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Rich, buttery flavor unlike anything store-bought.
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Versatile usage – great for breakfast, snacks, or even special occasions.
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Make-ahead friendly – dough can be prepared and chilled overnight.
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Fun and therapeutic to make, especially the rolling and folding process.
Health Benefits
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Butter provides fat-soluble vitamins like A, D, E, and K.
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Eggs contribute protein and essential nutrients such as choline and B12.
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Homemade baking allows control over sugar and additives.
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When consumed in moderation, this bread is a comforting treat in a balanced diet.
Serving Suggestions
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Enjoy warm with coffee or hot chocolate for breakfast.
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Serve with fruit preserves or a touch of honey.
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Slice and toast slightly for a crispy tea-time snack.
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Pair with soft cheeses for a savory-sweet contrast.
Common Mistakes to Avoid
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Using melted butter for lamination – always use cold butter to maintain layers.
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Skipping refrigeration – this is crucial to control butter temperature and dough elasticity.
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Overworking the dough after butter is added – gentle handling preserves the flaky texture.
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Underbaking – ensure a golden crust for full flavor development.
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Overproofing – avoid letting the rolls rise too long or they may collapse in the oven.
Pairing Recommendations
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Drinks: Café con leche, hot cocoa, or cinnamon tea.
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Savory pairing: Soft white cheese, avocado slices, or scrambled eggs.
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Sweet pairing: Guava paste, dulce de leche, or berry jam.
Cooking Tips
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Use high-fat butter (European-style) for better lamination.
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If the butter leaks during folding, immediately refrigerate.
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Always dust the work surface lightly to prevent sticking without over-flouring.
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Use a sharp knife or pizza cutter for clean strips when cutting.
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Let the bread cool slightly before slicing to maintain layers.
Similar Recipes to Try
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Croissants – the French cousin to pan enrollado.
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Pain au chocolat – filled with chocolate instead of butter only.
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Ecuadorian pan de yuca – cheesy, gluten-free bread rolls.
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Conchas mexicanas – sweet buns with sugar crusts.
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Pan de manteca – soft lard-based bread rolls.
Variations to Try
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Sweet cinnamon sugar – sprinkle before rolling.
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Cheese-filled – add a layer of mozzarella or queso fresco.
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Savory herbs – mix dried oregano or parsley into the dough.
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Chocolate chip – fold in mini chips with the butter layer.
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Jam swirl – spread fruit preserves with butter during lamination.
Ingredient Spotlight: Butter
Butter is the soul of laminated bread. It contributes not just fat but flavor, color, and that signature flakiness. Using unsalted butter allows better control over the dough’s saltiness and enhances the lamination process due to its firmer texture. In contrast to margarine, butter lends a natural richness and aroma that elevates every bite of pan enrollado.
Conclusion Paragraph
Pan enrollado con mantequilla is more than just a bread – it’s a labor of love that rewards with golden, flaky, and tender results. Whether you’re reconnecting with Ecuadorian traditions or exploring new baking techniques, this recipe offers a satisfying challenge with delicious payoffs. From its buttery layers to its nostalgic aroma, this rolled bread has the power to bring joy to the kitchen and heartwarming satisfaction to those who taste it.
10 Comprehensive FAQ Section
1. Can I use margarine instead of butter?
Yes, margarine can be used and is traditional in Ecuador, but butter gives a richer taste and better texture.
2. Can the dough be prepared a day ahead?
Absolutely. You can laminate the dough and refrigerate it overnight before cutting and shaping.
3. How do I keep the butter from leaking?
Use very cold butter and chill the dough between folds. If it leaks, refrigerate immediately.
4. Can I freeze the shaped rolls?
Yes. After shaping, freeze them on a tray. Once frozen, store in a bag. Thaw and proof before baking.
5. How do I know when it’s proofed enough?
The rolls should double in size and feel soft and airy when gently poked.
6. Can I make mini versions of this bread?
Yes, just cut smaller strips before rolling. Adjust the baking time by 3–5 minutes less.
7. Is it possible to add fillings like cheese or ham?
Yes, layer thin slices with the butter during lamination for a savory variation.
8. Why does my bread turn out dense?
Underproofing or overworking the dough can lead to dense results. Ensure proper resting and gentle handling.
9. What flour works best for this recipe?
All-purpose flour is ideal. Bread flour can be used for a chewier result, but it may reduce tenderness.
10. What if I don’t have fresh yeast?
Substitute with 7 g (2¼ tsp) of dry active yeast. Activate it with a bit of warm water and sugar before adding.