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Jessica DeHoyos

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A soft yeast bread that is light and fluffy on the inside. It's brushed with butter and generously dusted with sugar.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting time 1 hour 20 minutes
Servings: 6 breads
Course: Dessert
Cuisine: Mexican
Ingredients Equipment Method Video Notes

Ingredients
  

  • 500 grams all purpose flour about 3 1/2 Cups
  • 100 grams granulated sugar about 1/2 Cup
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 TBS active dry yeast
  • 2/3 Cup water room temperature
  • 2 eggs room temperature
  • 5 TBS soft unsalted butter keep rest for brushing
  • 1 TBS vanilla extract
  • extra granulated sugar for dusting

Equipment

  • 1 standing mixer optional, can do by hand
  • 1 pastry cutter
  • 1 kitchen scale for weighing dry ingredients
  • 1 large baking sheet
  • parchment paper

Method
 

  1. Combine flour, sugar, salt and cinnamon in mixer bowl. Whisk until well combined.
  2. Add yeast to flour and whisk together until well combined.
  3. Using dough hook, turn mixer on low speed. Add eggs, butter, vanilla and water. Once dough comes together, Knead for 8-10 minutes. The dough will by a little sticky.
  4. Add a generous amount of flour to your work surface. You just need enough to press and fold dough together, just until dough isn't sticky anymore. It should still be soft and bouncy. Form dough into a ball.
  5. Place dough in a lightly oiled bowl, cover and let it rest in a warm oven for 1-1 1/2 hours. Dough should double in size.
  6. Punch air out of dough to remove air pockets.
  7. Using soft butter or shortening, lightly cover a large area of your work surface.
  8. Place dough on oiled surface and start pressing the dough into a rectangle. Once you have reached a good size, you can continue shaping it with your hands or using a rolling pin. Shape dough into a 15-inch x 10-inch rectangle.
  9. Using a pastry cutter, begin cutting triangles down the long part of the rectangle.
    Starting at the top corner, cut down in a slight angle. Then start at the bottom corner and angle up slightly until you reach the top. Continue all the way down until you get 6 triangles.
  10. Cut about 1 inch slit at flat end.
  11. Starting at the bottom where the slit is, roll dough up using your hand until you reach the tip of the triangle. The tip should be bottom side down.
    *There is a video at the bottom of this recipe for guidance.
  12. Preheat oven to 350 degrees.
  13. Place each piece on a parchment lined baking sheet.
  14. Loosely cover bread with a kitchen towel. Let rest 20-30 minutes.
  15. Bake 20-25 minutes in center rack.
  16. Let bread cool down a little. While bread is still warm, brush soft butter on top of each piece and generously dust with sugar.
  17. Enjoy!

Notes

You don't have to use a stand mixer, it can be made by hand. 
Dough will be sticky after you knead it.  It's okay. The additional flour you add to form it into a ball, will bring it together. It should be soft and no longer sticky. 
Resting time varies based on different variables. Specifically, temperature. Thats why I place my dough in a warm oven with the oven light on.  
Don't get too caught up with making each triangle exactly the same. They don't have to be perfect. 
Make sure you brush the bread while it's still warm so the butter can melt. The melted butter helps the sugar stick better.