You’re going to find that I like to include the history of the things I bake, mainly because I think it’s important. Not every piece of pan dulce will have a history, but the bigote definitely does.
Before the Spanish arrived in Mexico in the 16th century, the indigenous people of Mexico didn’t have facial hair. They were often removed for cultural reasons. When the Spanish settled, they began introducing many of their customs, like mustaches. By the 19th century, mustaches became a symbol of status, masculinity, power and European influence.
In the early 20th century, the Mexican Revolution (1910-1920) transformed the image of the bigote/mustache. It became iconic when historic figures like Pancho Villa and Emiliano Zapata wore their very prominent mustaches. During this time the bigote became a symbol, of revolution, resistance and the rugged charro (cowboy) tradition. It was seen as a sign of nationalism, defiance and virility. Strengthening the revolutionary ideals and the fight of the common people.
The classic “bigote” was long, thick and well-groomed. Giving the men who wore it, a powerful and fierce look. It also became associated with the macho culture. It highlighted traditional gender roles, stoicism and physical strength among Mexican men.
Today some men still wear them to salute tradition, while others wear them for fashion. It is no longer tied to the status notion of masculinity, reflecting societal changes in identity and gender roles. The bigote has come a long way as you can see.
It is likely that the Panadero (Mexican baker) who invented the bigote pan dulce was heavily influenced by historical figures, like Pancho Villa and Emiliano Zapata. It would be hard not to draw influence from such prominent mustaches.
Bigotes
Equipment
- 1 standing mixer optional, can do by hand
- 1 pastry cutter
- 1 kitchen scale for weighing dry ingredients
- 1 large baking sheet
- parchment paper
Ingredients
- 500 grams all purpose flour about 3 1/2 Cups
- 100 grams granulated sugar about 1/2 Cup
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 TBS active dry yeast
- 2/3 Cup water room temperature
- 2 eggs room temperature
- 5 TBS soft unsalted butter keep rest for brushing
- 1 TBS vanilla extract
- extra granulated sugar for dusting
Instructions
- Combine flour, sugar, salt and cinnamon in mixer bowl. Whisk until well combined.
- Add yeast to flour and whisk together until well combined.
- Using dough hook, turn mixer on low speed. Add eggs, butter, vanilla and water. Once dough comes together, Knead for 8-10 minutes. The dough will by a little sticky.
- Add a generous amount of flour to your work surface. You just need enough to press and fold dough together, just until dough isn't sticky anymore. It should still be soft and bouncy. Form dough into a ball.
- Place dough in a lightly oiled bowl, cover and let it rest in a warm oven for 1-1 1/2 hours. Dough should double in size.
- Punch air out of dough to remove air pockets.
- Using soft butter or shortening, lightly cover a large area of your work surface.
- Place dough on oiled surface and start pressing the dough into a rectangle. Once you have reached a good size, you can continue shaping it with your hands or using a rolling pin. Shape dough into a 15-inch x 10-inch rectangle.
- Using a pastry cutter, begin cutting triangles down the long part of the rectangle. Starting at the top corner, cut down in a slight angle. Then start at the bottom corner and angle up slightly until you reach the top. Continue all the way down until you get 6 triangles.
- Cut about 1 inch slit at flat end.
- Starting at the bottom where the slit is, roll dough up using your hand until you reach the tip of the triangle. The tip should be bottom side down. *There is a video at the bottom of this recipe for guidance.
- Preheat oven to 350 degrees.
- Place each piece on a parchment lined baking sheet.
- Loosely cover bread with a kitchen towel. Let rest 20-30 minutes.
- Bake 20-25 minutes in center rack.
- Let bread cool down a little. While bread is still warm, brush soft butter on top of each piece and generously dust with sugar.
- Enjoy!
Notes
