Mexican Morning Buns

These were really fun to make. They are not nearly as sweet as the ones I have had in the past, but they are definitely a tasty breakfast!The recipe makes 16 buns.

In a mug, or cup of your choice: 1/4 cup warm water, 1 tablespoon active dry yeast, and a pinch of sugar. Let sit until foamy.

In a large bowl:
2/3 a cup granulated sugar, 2/3 cup warm milk, 5 large eggs (at room temperature) 2 teaspoons vanilla, 1 teaspoon salt, and 2 cups of flour (entire recipe calls for 4-4 1/2 cups flour).

Add the yeast mixture and beat well until smooth. Then add 6 tablespoons (3/4 a stick) of unsalted butter cut into pieces.  Mix on low to incorporate if you are using a mixer.

Add the remaining flour half a cup at a time, until the dough is smooth and shaggy. Don't worry if you need to add extra flour to get the dough where you want it.

That's me! Posing with my unbleached flour! :)
Knead for 3-4 minutes (or 1-2 if you used a mixer) If needed dust with flour 1 tablespoon at a time to prevent sticking.
Place dough in a greased container. Rise until doubled, 1 to 1 1/2 hours.

Sugar toppings:
1 cup unbleached all purpose flour, 1 cup powdered sugar, 1 tablespoon vanilla, 1 egg, 1 egg yolk, 8 tablespoons (1 stick) unsalted butter cut into pieces.

Divide dough in half. Then to one add 1/4 cup unsweetened cocoa powder, and the other 1 1/2 tablespoons cinnamon.

I mixed this with my hands.

Divide dough into 16 pieces. Then roll into balls and flatten.  Grease your hands, then smooth sugar topping over each one.

Then using a sharp knife or pan dulce cutter cut a criss cross or curved shell pattern into the topping. (see below)

Cover loosely with plastic wrap and let raise about 40 minutes. 20 minutes before baking preheat oven to 375 f.  Bake 15-18 minutes or until golden brown and firm.

Serve warm, or at room temperature.