Mexican Sweet Bread
User Reviews
5
22 reviews
Excellent
Mexican Sweet Bread
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Mexican Sweet Bread is a yeast-raised sweet bread topped with a cookie-like flavored crust that includes vanilla and cocoa powder. The soft, slightly sweet dough is enriched with eggs, butter, milk, and vanilla. The topping adds a contrasting crisp texture and extra sweetness flavored with vanilla and optionally cocoa, creating a signature striped look when shaped into discs.
Description
This recipe begins by proofing active dry yeast in warm milk with sugar to activate it. The dough combines all-purpose flour, sugar, salt, eggs, melted butter, vanilla extract, and the yeast mixture, kneaded to a tacky but workable consistency. After rising, the dough is shaped and topped with disks of a crumbly topping made from butter, flour, powdered sugar, vanilla, and cocoa powder for color and flavor.
Baking yields a soft, fluffy bread with a crisp, sweet crust that has a delicate vanilla aroma and subtle chocolate notes from the topping. This bread is commonly enjoyed fresh at room temperature and is a traditional Mexican treat often served at celebrations or with coffee.
The topping disks can be hand-shaped or rolled, and food coloring can be added for variety. Store leftovers in airtight containers at room temperature for up to five days to maintain freshness.
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Ingredients
For the Bread:
- 1 dry yeast 1/4 oz, package
- 3/4 cup milk whole
- 1/2 cup butter melted, unsalted
- 1/2 cup granulated sugar divided
- 3 egg room temperature, beaten, large
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon neutral cooking oil for greasing, generic cooking oil
For the Topping:
- 1/2 cup butter softened, unsalted
- 1 cup all-purpose flour
- 3/4 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 Tablespoons cocoa powder unsweetened
Instructions
- Heat the milk in a microwave safe bowl in 20 second intervals until the milk is warm to the touch (approximately 110-115 degrees F).
- Stir in the yeast and half of the granulated sugar.
- Cover with plastic wrap and let the mixture sit for 5 minutes until the mixture is bubbly. Note: If the mixture is not bubbly, you will need to pour it out and start again with a new package of yeast.
- In the bowl of a stand up mixer, stir together the flour, remaining sugar and salt. Place the bowl in your stand up mixer and attach the dough hook to the mixer.
- Then add in the melted butter, eggs and yeast mixture. Mix on medium speed for 5-7 minutes until the dough comes together. The dough should be tacky but not sticky.
- If the dough is still sticky, gradually add in more flour, 1 tablespoon at a time, until the dough is smooth and just tacky.
- Coat a large bowl with oil. Shape the dough into a ball and place it in the oiled bowl. Cover the bowl with a kitchen town and let it rise until it has doubled in size (approximately 2 hours).
- .Then divide the dough into 12 even pieces and roll them into balls. Place them on 2 baking sheets lined with parchment paper.
- While the balls are rising, prepare the topping. With a hand held mixer, cream together the flour, butter and powdered sugar until light and fluffy.
- Then separate the mixture evenly into 2 bowls. Mix the vanilla extract into 1 bowl to form the white vanilla topping and mix the cocoa powder into the other bowl to form the cocoa topping.
- Form each topping into approximately 6 balls that are approximately 1 1/2 tablespoons big. Then flatten them into large disks that are large enough to cover your dough balls.
- Place each disk over a dough ball on the baking sheets. Lightly pat it down to secure the topping to the dough.
- Use a sharp knife to cut grooves into the topping in a clam shell pattern.
- Then cover with kitchen towels and allow the dough to rise for 30-60 minutes until they have doubled in size.
- Preheat the oven to 350 degrees F. Bake for 18-20 minutes until the bottoms are golden brown.
- Allow them to cool for 10 minutes on the baking sheets and then move to a wire rack to finish cooling.
- Then they are ready to serve and enjoy!
Notes
- Ensure yeast is fresh and active for proper dough rising by checking for bubbling after proofing.
- Shape topping disks by hand or with a rolling pin or tortilla press for uniform size.
- Color the topping dough with food coloring for visual effect if desired.
- Store leftover breads in airtight containers at room temperature to keep them fresh up to five days.
Nutrition Information
Show Details
Calories
420kcal
(21%)
Carbohydrates
57g
(19%)
Protein
8g
(16%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
83mg
(28%)
Sodium
219mg
(9%)
Potassium
112mg
(2%)
Fiber
2g
(8%)
Sugar
17g
(34%)
Vitamin A
557IU
(11%)
Vitamin C
0.002mg
(0%)
Calcium
38mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Calories | 420kcal | 21% |
| Carbohydrates | 57g | 19% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 219mg | 9% |
| Potassium | 112mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 557IU | 11% |
| Vitamin C | 0.002mg | 0% |
| Calcium | 38mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
22 reviews
Excellent
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