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√ Mexican Sweet Bread Recipe

Mexican Sweet Bread Pan dulce recipes from mexican sweet bread recipe , image source: www.pinterest.com


12 servings

  1. 3 tsp active dry yeast
  2. 1/2 cup warm water (105°-115°F)
  3. 1/2 cup lukewarm milk (scalded then cooled)
  4. 1/3 cup granulated sugar
  5. 1/3 cup butter (softened)
  6. 1 tsp salt
  7. 1 egg
  8. 3 1/2 cup all-purpose flour (possibly 4 cups)
  9. flavored topping dough
  10. 1/3 cup granulated sugar
  11. 1/4 cup butter (or margarine)
  12. 1/2 cup all-purpose flour
  13. 1 tsp ground cinnamon
  14. 1/4 tsp vanilla
  15. 1 1/2 tsp orange zest


3 hours 20 mins

  1. Dissolve yeast in warm water in large bowl.  
  2. Stir in milk, sugar, butter, salt, egg and 2 cups of the flour  
  3. Beat until smooth.  
  4. Stir in enough remaining flour to make dough easy to handle.  
  5. Turn onto a lightly floured surface.  
  6. Knead until smooth and elastic, about 5 minutes.  
  7. Place in a large greased bowl, then turn greased side up.  
  8. Cover and let rise in a warm place until double, about 1 1/2 hours. The dough is ready if it leaves an indentation when touched.  
  9. Meanwhile, prepare Flavored Topping Dough. Refer to step 12  
  10. Once your concha bread dough has rised, Punch dough down; divide into 12 equal pieces.  
  11. Shape each piece into a ball place on greased cookie sheet.  
  12. FLAVORED TOPPING DOUGH: Beat sugar and margarine until light and fluffy.  
  13. Topping Dough: Stir in flour until mixture is the consistency of thick paste.Divide into 3 equal parts.  
  14. Topping Dough: Stir cinnamon into one part, vanilla extract (coconut extract is delicious as well) into one part and orange zest into another part. I like to also color the vanilla and orange zest parts with food coloring the cinnamon part will be brown on its own.  
  15. Divide each part of topping dough into 4 equal pieces. (So you should have twelve all together)  
  16. Pat each piece into a 3-inch circle.Place 1 circle of Topping Dough on each ball of dough, shaping it down over the ball.  
  17. Make 5 or 6 cuts across the topping, using a table knife, to form a shell pattern. Cover and let rise until double about 40 minutes.  
  18. Heat oven to 375°F. Bake buns until golden brown, about 20 minutes.  

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