Pan Dulce - Mexican Sweet Bread

Total Time: 96 hrs 30 mins Preparation Time: 30 mins Cook Time: 96 hrs

Ingredients

• 3 1/2 cups flour
• 2 (1/4 ounce) packages active dry yeast
• 1 teaspoon salt
• 1/2 cup sugar
• 1/2 cup powdered milk
• 2 tablespoons shortening
• 1 egg
• 1 1/4 cups tap water
• 1/2 cup butter
• 1/2 cup sugar
• 1 egg yolk
• 1 teaspoon ground cinnamon or 1 teaspoon vanilla extract
• 2/3 cup flour

Recipe

• 1 stir together 1 cup of the flour, the yeast, salt, sugar, and powdered milk. add shortening, egg, and hot water.
• 2 beat at medium speed with an electric mixer for 2 minutes. add another cup of flour and beat at hight speed for 2 minutes. stir in remaining flour and mix well.
• 3 turn onto lightly floured board. dough will be soft and sticky. do not knead but gently turn dough several times with a spatula to lightly coat with flour. cover loosely with plastic wrap and allow to rest 20 minutes. meanwhile, grease 2 baking sheets and make topping.
• 4 topping: cream butter and sugar. add egg yolk and cinnamon and blend. add flour and mix well. mixture may be crumbly. (i had to add a lot more flour at this point- maybe even 1 1/2 cups).
• 5 rolls: with floured hands, divide dough into 12 pieces and shape into round, flat buns. place on greased baking sheets.
• 6 sprinkle equal amounts of topping over each bun and press lightly into dough.
• 7 loosely cover rolls in plastic wrap and refrigerate 4 to 12 hours. remove from refrigerator, uncover, and let stand while preheating oven to 400°f bake for 15 minutes.