Cinnamon  Rolls

Mexican Bakeries offer a wide variety of delicious sweetbreads which change names and sometimes shapes depending on what part of México you're visiting. Among the best known are “Conchas”, “Cuernitos”

SERVINGS

12 piece

COURSE

Antojitos, Bread

TOTAL TIME

1 hr 45 mins

CUISINE

Mexico

– Dissolve yeast in warm milk with a spoonful of sugar and let stand in a warm place. About 15 minutes.

Instructions

1

– Stir flour with the remaining 7 tablespoons sugar into the mixer bowl with the paddle on with the yeast mixture or a large bowl if mixing by hand and add the salt.

Instructions

2

– Make a well in the middle and add eggs and beat until you have an even mixture. She used the mixer for this process.

Instructions

3

– Put the hook on the mixer and knead 5 minutes. Add the butter slowly into pieces and beat 5 minutes more or until the dough is not sticky. Occasionally, scrape the sides of the bowl with a spatula, until it separates from the bowl.

Instructions

4

– Cover the bowl and let stand until the dough doubles in volume. I usually cover the dough first with a greased wax paper and then a kitchen towel.

Instructions

5

– Stretch the dough with a rolling pin on a floured surface, forming a rectangle of about one cm. thick. Cover the surface with cinnamon and raisins (optional nuts), and roll up the dough on the longest side. 

Instructions

6