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Chilean Pan de Huevo

Pan de Huevo Chilean Sweet Bread Rolls

A classic bread in Chilean beaches.

  • Total Time: 1 hour 15 minutes
  • Yield: 12 small, 8 medium


  • 2 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 cup powdered sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 tablespoon melted butter
  • 12 teaspoons of water if needed


  1. Preheat oven to 350F or 180C. Grease the baking pan.
  2. Place the flour, baking powder, and sugar in a large bowl, and stir well.
  3. In a small bowl, beat the eggs, melted butter, and vanilla with a fork for 30 seconds until well blended.
    Pan de huevo
  4. Pour egg mixture over dry ingredients, stir with a fork at first, and then knead by hand until dough is smooth and firm. Add water one teaspoon at a time if necessary, and knead for 5 minutes.
    Forming the dough kneading the dough
  5. Cut the dough into 12 or 8 portions, shape them round, and then cut crosswise each top with a knife and brush with beaten egg or milk.
    Portioning the breadForming the rolls brushing the rolls
  6. Bake for 20-23 minutes until golden on top and bottom.
  7. Let cool slightly, and serve with butter.
    Chilean Pan de Huevo Chilean Pan de Huevo


Pan de Huevo gets hard quickly. You can freezeĀ it for up to 2 months.

  • Author: Pilar Hernandez
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Category: bread
  • Method: oven
  • Cuisine: Chilean

Keywords: Pan de huevo, Chilean sweet rolls