Cinnamon Pan Dulce

I love Mexican sweet bread, so when I saw this recipe on Baking and Books, I knew that I had to try it. These were really good, a little labor intensive, but good nonetheless. They were best eaten fresh. If I ever made them again, I would use them in a family brunch or a party.

Source:http://bakingandbooks.com

For the buns:
1/4 c warm water
2.5 tsp rapid rise instant yeast
2/3 c warm whole milk
4 large eggs
2 tsp pure vanilla extract
3/4 tsp salt
2/3 c sugar
4 to 5 cups all-purpose flour
6 tbsp unsalted butter, at room temp and cut into small pieces

For the topping:

3/4 c unbleached all purpose flour
3/4 c confectioners sugar
4 tbsp unsalted butter, at room temp and cut into small pieces
1 large egg
2 tbsp whole milk
1 tbsp vanilla extract
1 tbsp ground cinnamon

Directions:

For the buns:
In a large metal bowl or bowl of a stand mixer fitted with a paddle attachment, combine the warm water, yeast , milk, eggs, vanilla, salt and sugar. Add 1 c flour and beat until smooth. Add another cup of flour and mix well, then add the butter and mix until incorporated. Add two more cups of flour, half a cup at a time, mixing between additions. This will bring you to four cups pf flour already used in the dough. Allow the dough to rest for 5 minutes. It will be very sticky.

Generously, dust your work surface and hands with flour, then turn the dough out. Knead the dough by hand for 4 to 5 minutes. Make sure to continuously dust the dough with flour 1 tbsp at a time to prevent it from sticking to the work surface or your hands. Don't overdo it with the flour. Use just enough to prevent sticking. You will probably use 1/2 to 1 cup of flour during the kneading process.

Once the dough is soft, slightly sticky and springs back when you press your thumb into it, shape it into a ball and place it in a large, lightly grease bowl, turning to coat once. Cover with plastic wrap and allow it to rise in a warm area for 1 hour.

Line two baking sheets with parchment paper.

Turn the dough out onto a lightly floured surface. With a knife, cut the dough in half, then cut the half in two. You should have four piecesd of dough. Cut each piece in four sections, then roll each section into a smooth ball. Place the balls onto your baking sheet , gently press down and space them at least three inches apart.

With a sharp knife, cut three slits on top of each ball of dough. Cover each tray with placstic wrap, lightly spraying with cooking spray beore putting the oiled side down onto the dough. Allow to rise for 1 hour.

Preheat the oven to 375 degrees F.

For the Topping:
In a large bowl, make the topping by combining the flour, confestioners sugar, butter , egg, milk, vanilla and cinnamon. With two metal spoons, place 1 tablespoon of topping on each bun and spread it around with the back of the spoon.

Allow the buns to rise for another 1/2 hour, then bake for 18-24 minutes or until golden brown.
Cool on a rack, then serve warm or at room temperature. The buns will keep for about 2 days in an airtight container.