Pan dulce

Yield: 1 servings

Measure Ingredient
\N \N \"Raymond Johnson says that he and his wife, Patty, enjoy making these sweet
\N \N Bread rolls with this special topping. They used to buy them at a local
⅝ cup Milk (5 oz.)
1 each Egg
2 tablespoons Butter
1 teaspoon Vanilla extract
¾ cup All-purpose flour
¾ cup Powdered sugar
4 tablespoons Cold butter, cut into several pcs.
\N \N Bakery but being a curious type, Raymond adapted a recipe for his machine
\N \N And they now make them at home.\"
3 tablespoons Sugar
½ teaspoon Salt
2 cups Bread flour
1½ teaspoon Yeast
1 each Egg yolk
1 tablespoon Vanilla extract
\N \N All-purpose flour



For the topping, mix together the flour and sugar. Using your fingers or a pastry blender, cut in the cold butter until a granular (cornmeal) consistency is obtained. Add the egg yolk and vanilla and mix (with hands is easiest although messy) until a stiff dough (like a cookie dough) is obtained. Divide the dough into 8 equal pieces, flatten into small rounds (about 3") and place on a sheet of waxed paper and set aside. Upon completion of the dough cycle, grease hands with vegetable oil to prevent the dough from sticking (this is instead of flouring the counter). Divide the dough into 8 equal pieces and flatten between the palms of your hands into small (3") rounds. Place each round on a lightly greased baking sheet. Place a piece of topping on each one. Using a sharp knife or razor blade, score a line or two into the topping. Cover with a towel and place in a warm, draft free location to rise for about 30 minutes. Bake in a preheated 350 degree oven for about 15 minutes.

Cycle: dough

From: Donna German Newsletter Posted by: Debbie Carlson Submitted By DEBBIE CARLSON On 01-20-95

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