Basic pan dulce (mexican sweet bread)
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Active dry yeast |
| ½ | cup | Lukewarm water |
| ½ | cup | Granulated sugar PLUS |
| 1 | tablespoon | Granulated sugar |
| 1 | teaspoon | Salt |
| 3½ | cup | Flour; divided |
| 2 | tablespoons | Vegetable shortening |
| 2 | Eggs; beaten | |
| ½ | cup | Granulated sugar |
| ¼ | cup | Vegetable shortening |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Ground cinnamon |
| 1 | Egg yolk | |
| ⅔ | cup | Flour |
Directions
TOPPING
Stir together yeast, water, 1 tablespoon sugar and salt until yeast dissolves and bubbles. Add 1-¾ cups flour and beat well. Cover and let stand in slightly warm place until doubled in bulk, about 45 to 50 minutes.
Beat together shortening and remaining ½ cup sugar until fluffy. Beat in eggs. Add to risen dough along with the remaining flour, beating well.
Dough will be moderately soft.
Cover and let rise again until double in bulk, about 1 hour. Turn out on a floured board. Divide dough into 12 equal size pieces and form each piece into a round flat bun, about 4 inches in diameter.
Place buns on greased baking sheet. Spread topping on each bun. Cover and let rise until doubled in bulk, about 50 to 60 minutes.
Preheat oven to 400 degrees F. Bake buns for about 15 minutes or until edges are golden.
TOPPING: Beat together until creamy sugar, shortening, salt and cinnamon, blending well. Add egg yolk and flour. Stir until crumbly.
Makes 12 buns
PER SERVING:
Calories: 286 (25% fat)
Fat: 8 grams
Cholesterol: 53 mg
Sodium 236 mg