Pan Dulce

 Pan dulce

1 cup milk

6 tablespoons butter

1 (.25 ounce) package of dry yeast

1/3 cup white sugar

1 teaspoon salt

2 eggs

5 cups all-purpose flour

½ cup white sugar

2/3 cup all-purpose flour

4 tablespoons butter, softened

2 egg yolks

Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter, stir until melted and 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. Stir in the remaining flour, ½ 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, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Divide the dough into 16 equal pieces and form into rounds. With a rolling pin, roll the rounds into oval buns. Place them onto two lightly greased baking sheets. Cove the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat the oven to 350 degrees. 

While the bread rises, make the topping:stir together 1/2  cup sugar, ⅔ cup flour and butter until a crumb mixture forms. Stir in egg yolks until well blended. Crumble the topping over the rolls so the entire surface is covered.

Bake in a preheated oven for 15 to 20 minutes or until the topping is lightly browned.