Pan De Queso Recipe

Prepare ingredients: warm the water to 95–110°F (35–43°C). Crumble queso fresco finely and set aside. Beat the two eggs in a small bowl and set aside.

Bloom yeast: in the bowl of a stand mixer fitted with the dough hook (or in a large bowl), combine warm water, 1 tablespoon granulated sugar and the instant yeast. Let sit 5–8 minutes until foamy. If it does not foam, replace yeast.

Mix dry ingredients: in a separate bowl whisk together the flour and salt.

Add wet ingredients: to the foamy yeast add the softened butter, whole milk (3 tbsp), and beaten eggs. Mix briefly to combine.

Combine: with mixer on low, add the flour mixture in two additions until a shaggy dough forms, then add crumbled queso fresco. Increase speed to medium and knead 6–8 minutes until the dough is smooth, elastic, and the cheese is evenly distributed. Dough will be slightly tacky but not overly sticky. Add a teaspoon of flour or water as needed.

First rise: transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Portion: punch down the dough gently and turn onto a lightly floured surface. Divide into 12 equal pieces (about 65–75 g each). Shape each piece into a tight ball: tuck edges underneath and roll against the counter to create surface tension.

Second rise: place the rolls 1–2 inches apart on a parchment-lined baking sheet. Cover and proof until puffy, about 30–40 minutes.

Preheat oven to 375°F (190°C) with a rack in the center.

Brush with egg wash: gently brush each roll with egg wash for a glossy finish.

Bake: bake 15–18 minutes until golden brown and hollow-sounding when tapped. Internal temperature should read ~195°F (90°C). Remove from oven and immediately brush with melted butter.

Make whey caramel while rolls bake: combine 1 cup whey and 3 tablespoons granulated sugar in a small saucepan over medium heat.

Reduce and thicken: bring to a gentle simmer, stirring until sugar dissolves. Continue simmering gently, stirring occasionally, until the whey reduces by about a third and thickens slightly, 8–12 minutes. It should coat the back of a spoon.

Finish caramel: remove from heat and whisk in 1 tablespoon butter and a pinch of sea salt. Taste and adjust: if you prefer a more caramelized flavor, continue to simmer a minute longer, watching so it does not scorch. Keep warm.

Soak rolls: when rolls come out of the oven, transfer them briefly to a wire rack over a tray and using a pastry brush or spoon, drizzle/wash each warm roll with 1–2 tablespoons of the warm whey caramel so it soaks into the crust and interior. Serve warm.

Warm milk and cream: in a medium saucepan combine 1 cup whole milk, 1 cup heavy cream and the vanilla bean seeds and pod (or vanilla extract later). Heat over medium until just steaming — do not boil.

Whisk yolks and sugar: while milk heats, whisk 4 egg yolks with 1 tablespoon sugar and a pinch of salt in a heatproof bowl until pale and slightly thickened.

Temper yolks: slowly pour about one-third of the hot milk mixture into the yolks while whisking constantly to temper. Then pour tempered yolk mixture back into the saucepan with remaining milk.

Cook custard: cook over low-medium heat, stirring constantly with a wooden spoon or spatula, scraping the bottom, until the custard coats the back of the spoon and reaches 170–175°F (77–80°C). Do not boil or it will curdle.

Strain and cool: remove from heat, strain through a fine-mesh sieve into a clean container to remove any cooked bits and the vanilla pod. If using extract, stir it in now. Keep warm (or cool and re-warm) until serving.

Serve: spoon warm crème anglaise alongside or under the soaked Pan de Queso. The sauce should be pourable and velvety.

Final touches: after brushing rolls with whey caramel and melted butter, optionally dust with a little powdered sugar and serve immediately with warm crème anglaise on the side. Leftovers can be reheated briefly in a 300°F (150°C) oven to refresh before serving.