Mexican Pan Dulce

• 3 1/2 cups all-purpose flour
• 1/2 cup powdered milk
• 2 packets active dry yeast
• 2 tablespoons shortening
• 1 teaspoon salt
• 1 egg
• 1/2 cup sugar
• 1 1/4 cup water, lukewarm to wrist

Topping

• 1/2 cup butter
• 1 teaspoon ground cinnamon or vanilla
• 1/2 cup sugar
• 2/3 cup flour
• 1 egg yolk

Method

Stir 1 cup flour together with yeast, salt, sugar and powdered milk. Add shortening, egg and hot water.   Beat at medium speed in electric mixer for 2 minutes. Add one cup of flour and beat at high speed for another 2 minutes. Stir in remaining flour and mix well.

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.

TOPPING: Cream butter and sugar. Add egg yolk and cinnamon and blend. Add flour and mix well. Mixture will be crumbly.

With floured hands, divide dough into 12 pieces and shape into round flat buns. Place on greased baking sheets. Sprinkle equal amounts of topping over each bun and press lightly into dough.

Loosely cover rolls with plastic wrap and refrigerate 4-24 hours. Remove from refrigerator, uncover and let stand while preheating oven to 400 F. Bake 15 minutes.

Contributor: Hector Garcia

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