Pan Dulce

Ingredients

The Bread

• 1 package dry yeast
• ¾ cup warm water (105°F to 115°F)
• ¾ cup sugar
• 3 tablespoons butter or margarine, melted
• 2 eggs, beaten
• ½ teaspoon salt
• 3½ cups all-purpose flour

The Topping

• 1 cup sugar
• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• ⅛ teaspoon salt
• ½ cup butter or margarine
• 1 egg yolk

Procedures

1. Dissolve yeast in warm water in a large mixing bowl; let yeast mixture stand 5 minutes.
2. Add ¾ cup sugar, melted butter, 2 beaten eggs, and ½ teaspoon salt to yeast mixture, and beat at medium speed of an electric mixer until ingredients are well blended.
3. Gradually add 3½ cups flour, beating until mixture is smooth (dough will be sticky)
4. Place dough in a well-greased bowl, turning to grease top.
5. Cover and let rise in a warm place (85'), free from drafts, 1½ hours or until doubled in bulk.
6. Punch dough down; turn out onto a lightly floured surface, and knead until dough.
7. Is smooth and elastic (2 to 3 minutes).
8. Shape dough into 18 balls, and place 2 inches apart on greased baking sheets.
9. Flatten each ball slightly.
10. Combine 1 cup sugar, 1 cup flour, ground cinnamon, and ⅛ teaspoon salt in a medium mixing bowl; cut in ½ cup butter with a pastry blender until mixture resembles coarse meal.
11. Stir in egg yolk.
12. Shape mixture into 18 balls; roll each ball to a 3-inch circle on a lightly floured surface.
13. Using a metal spatula, place one circle on top of each roll (circles should completely cover the top of each roll).
14. Score through topping and halfway through roll with a sharp knife, forming a swirl or a crisscross design.
15. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
16. Bake at 400°F for 10 minutes or until lightly browned.