Description
These Mexican sweet buns are great to make during the winter time, especially for Christmas! People love the sugar topping that browns when they bake.
Ingredients
- 1 cup milk
- 6 tablespoons butter
- 1 (.25 ounce) package active dry yeast
- ⅓ cup white sugar
- 1 teaspoon salt
- 2 eggs
- 5 cups all-purpose flour
- ½ cup white sugar
- ⅔ cup all-purpose flour
- 4 tablespoons butter, softened
- 2 egg yolks
Instructions
- Heat milk in a small saucepan until it bubbles
- then remove from heat. Add butter
- stir until melted
- and pour into a large bowl to cool.
- Dissolve yeast in the milk mixture. Mix in 1/3 cup sugar and salt. Add in eggs and 2 cups flour. Stir in remaining flour
- 1/2 cup at a time
- beating well after each addition. When the dough has pulled together
- turn it out onto a lightly floured surface and knead until smooth and supple
- about 8 minutes. Lightly oil a large bowl
- place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume
- about 1 hour.
- Divide the dough into 16 equal pieces and form into rounds. With a rolling pin
- roll the rounds into oval buns. Place them onto two lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume
- about 40 minutes.
- Meanwhile
- preheat the oven to 350 degrees F (175 degrees C).
- While the bread rises
- make the topping: In a small bowl
- stir together 1/2 cup sugar
- 2/3 cup flour
- and butter until a crumb mixture forms. Stir in egg yolks until well blended. Crumble the topping over the rolls so the entire surface is covered.
- Bake in preheated oven for 15 to 20 minutes
- or until sugar topping is lightly browned.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 2 hrs 40 mins
Servings: 16