Name: Pan de Feria San Marcos
Prep time: 35 min
Cook time: 25 min
Total time: 3 h 10 min
Yield: 12 small breads
Cuisine: Mexican
Ingredients: 4 cups (500 grams) bread flour or Mexican harina de trigo, plus more for dusting; 2 1/4 teaspoons active dry yeast; 3/4 cup whole milk, warm, divided; 1/2 cup granulated sugar, divided; 2 large eggs, at room temperature; 1 large egg yolk, at room temperature; 8 tablespoons unsalted butter, softened, plus 2 tablespoons melted for brushing; 1 teaspoon fine sea salt; 1 teaspoon Mexican vanilla extract; 1 teaspoon grated orange zest; 1/2 teaspoon ground Mexican canela; 1 egg beaten with 1 tablespoon milk, for varnishing; 1/2 cup granulated sugar, for the glaze; 1/4 cup water, for the glaze; 1 small stick Mexican canela, for the glaze; 2 tablespoons granulated sugar, for finishing

Question 1

What makes Pan de Feria San Marcos different from regular Mexican sweet bread?

Accepted Answer

Pan de Feria San Marcos is an Aguascalientes feria bread made with an esponja starter, butter-enriched dough, Mexican vanilla, orange zest, Mexican canela, melted butter, and a thin sugar glaze. The finished bread should be deep golden, lightly shiny, tender, and served beside bolillo con crema during feria season.

Question 2

Can I make Pan de Feria San Marcos dough ahead of time?

Accepted Answer

Yes. Mix the Pan de Feria San Marcos dough and complete the first rise, then refrigerate the covered dough overnight. Shape the cold dough the next morning into 12 oval breads and allow 75 to 90 minutes for the final proof before brushing with egg wash and baking.

Question 3

How do I know when Pan de Feria San Marcos is done baking?

Accepted Answer

Bake Pan de Feria San Marcos at 375F for 20 to 25 minutes, rotating the pan once. The breads are done when the tops are deep golden and the edges are darker amber. Pale feria bread is underbaked and will not have the proper panaderia-style color.

Question 4

Why did my Pan de Feria San Marcos turn out dry?

Accepted Answer

Pan de Feria San Marcos turns dry when too much flour is added during kneading or when the bread is pulled from the oven pale. Add softened butter one tablespoon at a time, keep the dough slightly tacky, and bake until the edges turn amber for a tender buttered crumb.

Question 5

What can I use instead of Mexican canela in Pan de Feria San Marcos?

Accepted Answer

Use Ceylon cinnamon if Mexican canela is unavailable, because Mexican canela is the brittle Ceylon-style cinnamon used in Mexican kitchens. Avoid hard cassia when possible; cassia tastes sharper and heavier. This recipe uses ground Mexican canela in the dough and a small canela stick in the glaze.

Question 6

How should I store or freeze Pan de Feria San Marcos?

Accepted Answer

Pan de Feria San Marcos is best the day it is baked and still good the next morning when briefly warmed. For make-ahead service, bake the breads without glaze, freeze them once cool, rewarm at 300F for 8 to 10 minutes, then brush with melted butter and warm sugar glaze.

Culinary Explorer

Pan de Feria San Marcos

Ingredients

bread flour or Mexican harina de trigo

active dry yeast

whole milk

Where cooking meets culture.

Ingredient	Quantity
bread flour or Mexican harina de trigoplus more for dusting	4 cups (500 grams)
active dry yeast	2 1/4 teaspoons
whole milkwarmed, divided	3/4 cup