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.

Ingredients:

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

Recipe:

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.