Monday, September 14, 2009

Pan Dulce

As I was flipping through the pages of one of my new cookbooks, the name of this bread caught my eye. It is a sweet bread made throughout Mexico. It has a dense bread-like texture with a sweet, crumbly topping. I would recommend everyone to try these simply because they are different. They are best served warm and in Mexico they are served with jam or marmalade for breakfast.

1/2 cup lukewarm milk
2 tsp. active dried yeast
4 cups all-purpose flour
6 tbsp. caster (superfine) sugar
2 tbsp. butter, softened
4 large eggs, beaten

For the topping:
6 tbsp. butter, softened
1/2 cup sugar
1 egg yolk
1 tsp. ground cinnamon
1 cup all-purpose flour

1. Pour the milk into a small bowl, stir in the dried yeast and leave in a warm place until frothy.
2. Put the flour and sugar in a mixing bowl, add the butter and eggs and mix to a soft, sticky dough.
3. Place the dough on a lightly floured surface and dredge it with a little more flour. Using floured hands, turn the dough over and over until it is completely covered in a light coating of flour. Cover it with lightly oiled plastic wrap and leave to rest for 20 min.
4. Meanwhile, make the topping. Cream the butter and sugar together in a bowl, then gently mix in the egg yolk, ground cinnamon and flour. The mixture should have a slightly crumbly texture.
5. Divide the dough into 12 equal pieces and shape each of them into a ball. Space well apart on greased baking sheets. Sprinkle with the topping over the breads and press it lightly into the surface.
6. Leave the rolls in a warm place to stand for about 30 min. until they are about one and a half times their previous size (mine weren't that large). Preheat oven to 400 degrees F. and bake for 15 min.

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