Pan de Yema Oaxaqueño (Oaxacan Egg Yolk Bread)
Golden, soft, domed rolls enriched with egg yolks, orange zest and a hint of aniseed. Made for dunking in hot chocolate.
- Time3 hr
- LevelMedium
- Costabout £0.31 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the flour, caster sugar, salt, yeast, aniseed and orange zest in a large bowl. Add the warm milk, egg yolks and 1 whole egg and mix to a rough dough.
- 2
Add the butter in pieces and knead for 12 minutes by hand, or 8 minutes in a mixer with a dough hook, until smooth, silky and stretchy. It will be sticky at first, so resist adding flour.
12 min - 3
Put the dough in an oiled bowl, cover and leave somewhere warm for 1 hour, until doubled in size.
60 min - 4
Divide into 10 equal balls (about 90 g each). Roll each into a tight ball and place on two lined baking trays, 5 cm apart. Cover and leave for 40 minutes until puffy.
40 min - 5
Heat the oven to 180°C (160°C fan). Beat the last egg with a splash of milk and brush it over the rolls. Sprinkle with granulated sugar.
- 6
Bake for 18 to 20 minutes, swapping the trays halfway, until deep golden and hollow sounding when tapped underneath. Cool on a rack for at least 15 minutes.
20 min - 7
Serve warm with butter, or dunked in hot chocolate.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.