Mexican Pan Dulce Recipe

• 1 Cup milk
• 6 tbsp Butter
• 1 Pack active dry yeast
• 1/3 Cup white sugar
• 1 tsp Salt
• 2 Eggs
• 5 Cups all-purpose flour
• 1/2 Cup white sugar
• 2/3 Cup all-purpose flour
• 4 tbsp Butter, softened
• 2 Egg yolks

• Heat milk in a small saucepan, until it starts bubbling. Remove from heat.
• Add butter and stir till it melts completely.
• Pour into a large bowl to cool.
• Dissolve yeast in the milk mixture.
• Mix in 1/3 cup sugar, salt, eggs and 2 cups flour. Whisk.
• Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
• When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
• Cover with a damp cloth and let it rise in a warm place, until doubled in volume.
• Divide the dough into 16 equal pieces and make round balls.
• With a rolling pin, roll the balls into oval buns.
• Place them on two lightly greased baking sheets.
• Cover the rolls with a damp cloth and let them rise until doubled in volume, about 40 minutes.
• Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• While the bread rises, make the topping.
• In a small bowl, stir together 1/2 cup sugar, 2/3 cup flour and butter, until a crumb mixture forms.
• Stir in the egg yolks until well blended.
• Crumble the topping over the rolls, in a way that the entire surface is covered.
• Bake in the preheated oven for 15 to 20 minutes, or until sugar topping is lightly browned.
• Mexican Pan Dulce is ready.