Pan Dulce - Mexican Sweet Bread - cooking recipe

Ingredients

3 1/2 cups flour
2 (1/4 ounce) packages active dry yeast
1 teaspoon salt
1/2 cup sugar
1/2 cup powdered milk
2 tablespoons shortening
1 egg
1 1/4 cups tap water
Topping
1/2 cup butter
1/2 cup sugar
1 egg yolk
1 teaspoon ground cinnamon or 1 teaspoon vanilla extract
2/3 cup flour

Preparation

Stir together 1 cup of the flour, the yeast, salt, sugar, and powdered milk. Add shortening, egg, and hot water.
Beat at medium speed with an electric mixer for 2 minutes. Add another cup of flour and beat at hight speed for 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 may be crumbly. (I had to add a lot more flour at this point- maybe even 1 1/2 cups).
Rolls: 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 in plastic wrap and refrigerate 4 to 12 hours. remove from refrigerator, uncover, and let stand while preheating oven to 400\u00b0F Bake for 15 minutes.