Pan Dulce - Mexican Sweet Bread

Ingredients

• 3 1/2 cups flour
• 2 (1/4 ounce) packages active dry yeast
• 1 teaspoon salt
• 1/2 cup sugar
• 1/2 cup powdered milk
• 2 tablespoons shortening
• 1 egg
• 1 1/4 cups tap water

Topping

• 1/2 cup butter
• 1/2 cup sugar
• 1 egg yolk
• 1 teaspoon ground cinnamon or vanilla extract
• 2/3 cup flour

Directions

1. 1

   Stir together 1 cup of the flour, the yeast, salt, sugar, and powdered milk. Add shortening, egg, and hot water.

2. 2

   Beat at medium speed with an electric mixer for 2 minutes. Add another cup of flour and beat at hight speed for 2 minutes. Stir in remaining flour and mix well.

3. 3

   Turn onto lightly floured board. Dough will be soft and sticky. Do not knead but gently turn dough several times with a spatula to lightly coat with flour. Cover loosely with plastic wrap and allow to rest 20 minutes. Meanwhile, grease 2 baking sheets and make topping.

4. 4

   Topping: Cream butter and sugar. Add egg yolk and cinnamon and blend. Add flour and mix well. Mixture may be crumbly. (I had to add a lot more flour at this point- maybe even 1 1/2 cups).

5. 5

   Rolls: With floured hands, divide dough into 12 pieces and shape into round, flat buns. Place on greased baking sheets.

6. 6

   Sprinkle equal amounts of topping over each bun and press lightly into dough.

7. 7

   Loosely cover rolls in plastic wrap and refrigerate 4 to 12 hours. remove from refrigerator, uncover, and let stand while preheating oven to 400°F Bake for 15 minutes.