Egg-Yolk Bread

Pan de Yema

Preparation info
  • 22 to 24

    rolls 9-inch round loaves
    • Difficulty


Appears in
The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Heart

By Zarela Martínez

Published 1997

  • About

I was driving from San Antonino—a great town for bakers—to Oaxaca City when I gave a lift to a man who turned out to be an ex-baker. He shared his recipe (in industrial-size quantities) for this bread, which I’d become familiar with in the form of breakfast rolls. Whenever I stay in Oaxaca City I love to wander down to the 20 de noviembre market first thing in the morning and enjoy a steaming cup of Champurrado or Mexican hot chocolate in the popular stand