Description
This homemade Mexican Sweet Bread recipe offers a delightful combination of soft, fluffy dough topped with a sweet, crumbly vanilla or chocolate crust. Perfect for breakfast or an afternoon treat, these enriched yeast rolls are lightly sweetened and feature a signature shell-patterned topping that adds texture and flavor.
Ingredients
Scale
- 1 package Dry Yeast (¼ oz)
- 3/4 cup Whole Milk
- 1/2 cup Unsalted Butter, melted
- 1/2 cup Granulated Sugar, divided
- 3 Large Eggs, room temperature, beaten
- 1 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 4 cups All Purpose Flour
- 1 teaspoon Oil, for greasing
- 1/2 cup Unsalted Butter, softened
- 1 cup All Purpose Flour
- 3/4 cup Powdered Sugar
- 2 teaspoons Vanilla Extract
- 1 Tablespoon Unsweetened Cocoa Powder
Instructions
- Warm the milk in a microwave-safe bowl in 40 second intervals until it reaches 110-115°F, ensuring it’s not hot or boiling. Stir in the yeast and half of the sugar. Cover with plastic wrap and let sit for at least 5 minutes, until the mixture expands and begins to bubble. If it doesn’t bubble, the yeast may be inactive and you should start again with fresh yeast.
- In the bowl of a stand mixer fitted with a dough hook, add the flour, remaining sugar, and salt. Mix to combine well and evenly distribute the ingredients.
- Add the melted butter, beaten eggs, and the activated yeast mixture to the dry ingredients in the stand mixer. Mix at medium speed for 5-7 minutes. The dough should come together and be tacky but not overly sticky. If needed, add a bit more flour to achieve the proper consistency.
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel and let it rise at room temperature for about 2 hours, or until the dough has doubled in size.
- In a separate bowl, cream together the softened butter, flour, and powdered sugar with an electric mixer for 2-3 minutes until light and fluffy. Divide the mixture evenly into two bowls. Add the cocoa powder to one bowl for a chocolate topping, and vanilla extract to the other for a vanilla topping. Mix well to combine.
- Roll each topping into 6 small balls (12 total). Flatten each into a disk. Divide the risen dough into 12 even pieces, rolling each into a ball and arranging them on baking sheets. Place a topping disk on each dough ball. Score the topping with a knife in a shell pattern.
- Cover the assembled bread loosely with a clean towel, and let them rise for an additional 40-60 minutes at room temperature until slightly puffed.
- Preheat your oven to 350°F (175°C). Once the dough has completed its second rise, bake for 18-20 minutes, or until the bottoms are golden brown and the topping is set.
- Remove the bread from the oven and let cool completely on a wire rack before serving. Enjoy your homemade Mexican Sweet Bread fresh or with a cup of coffee.
Notes
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 roll
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Mexican Sweet Bread, Pan dulce, Mexican pastries, dessert, breakfast bread