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Jessica DeHoyos

Molletes Dulces

Molletes Dulces are inspired by the bread Molletes Andaluces. The are soft breads that are spread with butter, sugar and cinnamon and re toasted to give a crispy topping.
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Prep Time 2 hours
Cook Time 10 minutes
Re toasting 10 minutes
Servings: 6 breads
Course: Dessert
Cuisine: Mexican
Ingredients Equipment Method Video Notes

Ingredients
  

  • 520 g all purpose flour 3 1/2 Cups
  • 1/2 tsp salt
  • 1 TBS granulated sugar
  • 1 TBS active dry yeast
  • 1 1/4 Cup water
  • 1/4 Cup olive oil
  • extra granulated sugar for dusting
  • cinnamon for dusting optional
  • soft butter for spreading

Equipment

  • 1 stand mixer optional, can be done by hand
  • 1 kitchen thermometer to check temperature of water
  • 1 kitchen scale to provide accurate measurements
  • 1 pastry cutter
  • 1 Rolling Pin
  • parchment paper or silicone liner
  • 2 baking sheets or 1 large one

Method
 

  1. In a mixer bowl combine flour, salt and sugar. Whisk ingredients together and set aside.
  2. Activate the yeast: warm up water to 100℉-110℉ and add yeast. Stir and set aside for 10 minutes. The yeast should be frothy.
  3. Use dough hook attachment for mixer and set on low speed. Add the yeast mixture and the oil. One the ingredients are combined, knead for 10 minutes on low speed.
  4. The dough should be soft and elastic when you pull on it. Form dough into a ball and place in an oiled bowl. Using oil from bowl, spread oil on the top of the dough as well. Cover with plastic cling wrap and a towel. Set in a warm place to rise for about 1-1 1/2 hours. It should double in size.
  5. Separate dough into 6 equal pieces. Using your hands and fingers, stretch and form the dough into a square. Roll each square to about 5-inches x 5-inches. Starting at the bottom, roll dough up until you reach the end. Put seam side down and shape the ends. Continue with other pieces.
  6. Place each piece on a parchment lined baking sheet. Gently press down on the dough. Cover dough with a loose kitchen towel and let rest for 30 minutes.
  7. While resting, preheat oven to 430℉.
  8. The dough should have puffed up a little. Now, you dust the pieces with flour. You can also puncture holes in the dough down the center, but that is optional.
  9. I baked bread with and without the hole punctures, the ones with the holes got a little bit puffier.
  10. Bake the bread for 10 minutes. The bread should be pale and lightly golden.
  11. Let the bread cool down a little and cut lengthwise. Generously spread soft butter, sugar and cinnamon on top. Bake for an additional 10 minutes. The edges should be golden brown and crispy.
    Let them cool a bit before eating.
    Enjoy!

Notes

You can definitely make this by hand. 
To make sure it rises well, I let it sit in a warm oven for the first rest with the oven light on.
You can just make regular round buns for this recipe, I just opted for the elongated bread.
You don't have to use cinnamon; you can just use sugar. Even sweetened condensed milk. 
Make sure to completely cover the top of your halves with a GENEROUS amount of butter, sugar and cinnamon. The bread is good for soaking up the butter, it won't get soggy. 
You don't have to make all of the halves at once. You can store the whole breads in a paper bag for a few days and re toast them when you're ready.