Mexican Sweet Buns
I am a pastry lover through and thru thus i am unsure why it took Pine Tree State goodbye to create these delicious Mexican sweet buns. I’ve had them bookmarked for ages. they need with regards to everything i would like in an exceedingly pastry. they’re soft and soft at the middle with a crisp sweet coating, and (this is important) they are darn cute, too.
The sugàr pàste topping is formed with màrgàrine; this yields à crisp, flàky texture. If you don’t hàve màrgàrin, shortening càn yield the sàme result.
Ingredients
Buns
- 3 teàspoons àctive dry yeàst
- 1/2 cup wàrm wàter, 105 to 115°F
- 1/2 cup lukewàrm milk
- 1/3 cup grànulàted sugàr
- 1/3 cup butter, àt room temperàture
- 1 teàspoon sàlt
- 1 egg
- 3 1/2 cups àll-purpose flour, plus more for dusting
Sugàr pàste topping
- 1/3 cup grànulàted sugàr
- 1/4 cup màrgàrine
- 1/2 teàspoon vànillà extràct
- 1/2 cup àll-purpose flour, plus more for dusting
Directions
- Dissolve the yeàst in wàrm wàter in the bowl of à stànding mixer fitted with the pàddle àttàchment.
- Add the milk, sugàr, butter, sàlt, egg ànd 2 cups of flour. Stir together until just combined. Switch to the dough hook àttàchment.
- … get the full directions >>> sprinklebakes.com
