Mexican Sweet Breads

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Wonderfully warm and inviting these are treats to enjoy from the kitchens of  Forest of torment

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Mexican sweet breads that are excellent warm out of the oven with coffee
This is not for the faint of heart, it is a little bit more involved then some of the other recipes I have posted. BUT they are fun to make and well worth the effort

Yields 5
For the pre-ferment

1/4 ounce active dry yeast
3 tbsp. warm water (about 90 degrees f)
1/2 an egg (beat a single egg and take half of it you will use the other half later)
2 1/2 oz. cake flour

let rise until doubled approximately an hour

after the starter has risen place in mixer bowl and add the following

1 1/2 egg (use the half egg from before)
2 tbsp. warm not hot water
1 oz. unsalted butter at room temperature
1/4 tsp. salt
3 oz. granulated sugar
8 oz. bread flour
8 oz. cake flour

mix at med speed for 6 minutes you should have a soft and tacky (yet manageable) dough at this point.

place in an oiled bowl cover and let rise an hr. or until doubled

whew now the hard part is over

Topping

to make the topping you will need:
1 1/2 oz. butter
1/4 tsp. vanilla extract
1 1/2 oz. cake flour
1 1/2 oz. powdered sugar

mix everything together with a paddle attachment if you have one and add vanilla
the end result should be a smooth semi-firm paste...you may have to add more flower

and an extra egg for egg-wash

cut and roll into 5 uniform buns place on greased sheet pan

divide topping into 5 pieces and pat into thin round disks

brush dough with egg wash and press on topping

score top with a sharp knife or circle cutter

or a concha cutter if you are lucky enough to own one O///O (I want one)

cover and let rise until tripped about 45 minutes

bake at 375° Fahrenheit for 20 minutes

serve worm or at room temp with coffee tea and other sweets

this recipe is a trip but the end results are well worth it. This recipe can easily be doubled

enjoy guys and galls and happy baking

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Allergy warning – recipe contains dairy & egg products