Mexico Ojo de Buey
Ojo de buey, translating to "ox eye," is a traditional Mexican pastry cherished for its distinctive shape and delightful taste. This sweet bread is part of Mexico's rich pan dulce ("sweet bread") tradition, often enjoyed with a warm cup of coffee or hot chocolate. Characterized by its round form with a sweet filling at the center, resembling an ox's eye, it reflects the fusion of indigenous and European baking influences in Mexican cuisine. Preparing this pastry is not just about baking but also about embracing a piece of Mexican cultural heritage.
Prep Time
30 minutes
+ 1 hour 45 minutes resting
+ 1 hour 45 minutes resting
Cook Time
20 minutes
Total Time
2 hours 35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 cup (240 ml) whole milk, warmed
- 1 packet (2¼ tsp / 11 ml) active dry yeast
- 4 cups (500 g) all-purpose flour, plus extra for kneading
- ½ cup (100 g) granulated sugar
- 1 tsp (5 g) salt
- ½ cup (113 g) unsalted butter, softened
- 1 large eggs
- 1 tsp (5 ml) vanilla extract
- 1 cup (320 g) fruit jam or preserves (strawberry or apricot recommended)
- 1 egg yolk
- 1 Tbsp (15 ml) milk
Directions
- In a small bowl, combine the warm milk and active dry yeast. Stir gently and let it sit for about 5 minutes until it becomes frothy.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
- Create a well in the center of the dry ingredients.
- Add the softened butter, eggs, vanilla extract, and the yeast mixture into the well.
- Mix the ingredients until a shaggy dough forms.
- Transfer the dough onto a lightly floured surface.
- Knead dough for about 10 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.
- Shape the dough into a ball and place it in a lightly greased bowl.
- Cover the bowl with a clean kitchen towel or plastic wrap.
- Let the dough rise in a warm place for 1 hour, or until doubled in size.
- Punch down the risen dough to release the air. Divide the dough into 16 equal pieces. Roll each piece into a smooth ball.
- Place the dough balls on baking sheets lined with parchment paper, spacing them about 2 inches (5 cm) apart.
- Cover the dough balls with a kitchen towel and let them rise for 30 minutes until they are puffy.
- Create the ox's eye by using your thumb or the back of a spoon to press down in the center of each dough ball to create a deep indentation without piercing through the bottom.
- Fill each indentation with about 1 tablespoon (20 g) of fruit jam or preserves.
- In a small bowl, whisk together the egg yolk and milk.
- Brush the edges of the pastries with the egg wash, avoiding the jam center.
- Preheat your oven to 350°F (175°C). Bake the pastries in the preheated oven for 18–20 minutes, or until they are golden brown.
- Remove the pastries from the oven. Allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Serve warm or at room temperature.
Making the Dough:
Adding the Filling and Egg Wash:
Notes
Ojo de buey pastries are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
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