Tradition: Mexican Sweet Breads


Celebrating Hispanic heritage is a tradition for many families. One of the most anticipated aspects of those celebrations is the food. Hispanic cuisine is beloved by Hispanics and non-Hispanics alike, and Hispanic Heritage Month is a perfect time to embrace these many delicious dishes.

Though Mexican cuisine may be most associated with salsas and popular dishes like tacos and burritos, baked goods are a big part of Mexican cuisine as well. This year, celebrate Mexican food and Hispanic heritage with the following recipe for Mexican Sweet Breads from Kelley Cleary Coffeen’s “200 Easy Mexican Recipes” (Robert Rose).

Mexican Sweet Breads

Makes 12 buns

1 package (1/4 ounce) active dry yeast

1/2 cup warm water

1/2 cup warm evaporated milk

1/3 cup granulated sugar

1/3 cup butter, melted, at room temperature

2 large eggs

1 teaspoon salt

3 cups all-purpose flour, divided

1 teaspoon ground cinnamon



1/3 cup butter, softened

1/3 cup granulated sugar

1 teaspoon vanilla extract

1/3 cup all-purpose flour

2 teaspoons ground cinnamon

1. In a large mixer bowl, stir together yeast and warm water. Let stand until frothy, about 10 minutes.

2. In a smaller bowl, whisk together evaporated milk, sugar, melted butter, eggs, and salt.

3. Attach bowl to mixer and fit with paddle attachment. On low speed, gradually beat milk mixture into yeast mixture. Mix in 2 cups of the flour. Beat in cinnamon, then gradually add enough of the remaining flour until dough just starts to pull away from the side of the bowl.

4. Place dough onto a lightly floured surface. Rub a small amount of oil on hands and knead dough until smooth and elastic, 3 to 5 minutes.

5. Shape dough into a ball. Transfer to a large greased bowl and turn once to coat. Cover and let rise in a warm, draft-free place until doubled in size, 1 to 11/4 hours.

6. To make the topping, beat butter, sugar and vanilla for 30 seconds in a clean mixer bowl, using electric mixer on medium speed. Gradually add flour and cinnamon and beat until smooth, about 4 minutes. Set aside.

7. Punch down dough. Divide dough into 12 equal portions and shape each portion into a smooth ball. Place balls 3 inches apart on prepared baking sheets. Flatten each ball into a round disk shape, about 2 inches thick and 3 inches in diameter.

8. Divide topping equally among 12 buns, spreading across the top. Using a sharp paring knife, cut 3 or 4 grooves in topping to resemble the grooves on a scalloped sea shell. Cover buns and let rise in a warm place until nearly doubled in size, about 45 minutes.

9. Meanwhile, preheat oven to 375 F.

10. Bake in preheated oven until golden brown and buns sound hollow when tapped on the bottom, 18 to 20 minutes. Transfer rolls to a wire rack and let cool slightly. Serve warm.