I love baking treats from different cultures. I can’t believe it has taken me this long to make these Mexican sweet breads. I used this recipe from A Cozy Kitchen.
3 tablespoons warm water
2 1/2 teaspoons active dry yeast
1/2 cup melted butter
1 tablespoons vegetable oil
1/3 cup white granulated sugar
3/4 cup evaporated milk (you can also use regular whole milk)
2 teaspoons kosher salt
2 teaspoons pure vanilla extract
2 teaspoons ground cinnamon
2 large eggs, at room temperature
4 cups all-purpose flour
1/2 cup unsalted butter, at room temperature
2/3 cup white granulated sugar
1 cup all-purpose flour
1 teaspoons pure vanilla extract
2 tablespoons cocoa powder
Food Coloring Gel
To the bowl of a stand-up mixer with the hook attachment (you can also do this in a large bowl and knead it by hand!), add the warm water. Pour the active dry yeast on top and mix in into the water. Allow to stand until foamy, about 5 to 7 minutes. If it doesn’t get foamy then you’ll need to do it again.
In the bowl of stand-up mixer with the paddle attachment (you could also mix this by hand if you don’t have a mixer), add the butter, sugar, flour and vanilla extract. Mix until smooth, about 1 minute.
Once the dough has risen, divide the dough into 12 equal parts. Or better yet, weigh them into balls of 100g. Form the balls of dough into rounds. Repeat until you’ve worked through all of the dough.