These pan dulces are Mexican sweet buns great to make during the winter time especially for Christmas People love the sugar topping that browns when they bake
Prep Time
1 hr 40 mins
Dificult
Medium
Servings
2 hrs 30 mins
Ingredients
Instructions
Heat milk in a small saucepan until it bubbles
then remove from heat. Add butter
stir until melted
and pour into a large bowl to cool.
Dissolve yeast in the milk mixture. Mix in 1/3 cup sugar and salt. Add in eggs and 2 cups flour. Stir in remaining flour
1/2 cup at a time
beating well after each addition. When the dough has pulled together
turn it out onto a lightly floured surface and knead until smooth and supple
about 8 minutes. Lightly oil a large bowl
place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume
about 1 hour.
Divide the dough into 16 equal pieces and form into rounds. With a rolling pin
roll the rounds into oval buns. Place them onto two lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume
about 40 minutes.
Meanwhile
preheat the oven to 350 degrees F (175 degrees C).
While the bread rises
make the topping: In a small bowl
stir together 1/2 cup sugar
2/3 cup flour
and butter until a crumb mixture forms. Stir in egg yolks until well blended. Crumble the topping over the rolls so the entire surface is covered.
Bake in preheated oven for 15 to 20 minutes
