Pan de Acambaro - Mexican Sweet Bread

Ingredients

• 4 cups (500g) all-purpose flour 4 cups (500g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 2 1/4 teaspoons (7g) active dry yeast 2 1/4 teaspoons (7g) active dry yeast
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Egg wash (1 egg beaten with 1 tablespoon milk) Egg wash (1 egg beaten with 1 tablespoon milk)
• Granulated sugar, for sprinkling Granulated sugar, for sprinkling

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 8g, 5g
• Carbohydrates (total, sugars): 33g, 10g
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, yeast, salt, and ground cinnamon.
2. 2.
   In a separate bowl, whisk together the warm milk, melted butter, eggs, and vanilla extract.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients, stirring until a dough forms.
4. 4.
   Transfer the dough to a lightly floured surface and knead for about 5 minutes, until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. 6.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
7. 7.
   Punch down the risen dough and divide it into equal portions. Shape each portion into a round roll.
8. 8.
   Place the rolls on the prepared baking sheet, cover with the kitchen towel, and let them rise for an additional 30 minutes.
9. 9.
   Brush the rolls with the egg wash and sprinkle them with granulated sugar.
10. 10.
    Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
11. 11.
    Remove from the oven and let the Pan de Acambaro cool on a wire rack before serving.

Treat your ingredients with care...

• Butter — Make sure the butter is melted and cooled slightly before adding it to the dough. This will prevent it from curdling the eggs.
• Active dry yeast — Activate the yeast by dissolving it in warm milk with a pinch of sugar. Let it sit for 5 minutes until it becomes frothy. This ensures that the yeast is active and will help the dough rise properly.
• Ground cinnamon — Use freshly ground cinnamon for the best flavor. If you prefer a stronger cinnamon taste, you can increase the amount slightly.

Tips & Tricks

• For a variation, you can add raisins or chopped nuts to the dough before shaping the rolls.
• To achieve a shiny crust, brush the rolls with a sugar syrup glaze after baking.
• Serve the Pan de Acambaro warm with a pat of butter for an extra indulgent treat.
• If you prefer a sweeter bread, you can sprinkle the rolls with powdered sugar instead of granulated sugar before baking.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Pan de Acambaro is best enjoyed fresh and warm. Serve it as a delightful breakfast treat or as a sweet accompaniment to afternoon tea or coffee. Slice the rolls and spread them with butter or enjoy them as is.

Presentation advice

Arrange the Pan de Acambaro rolls on a serving platter, allowing their golden-brown crusts to shine. Dust them with a light sprinkle of powdered sugar for an elegant touch. Serve alongside a steaming cup of Mexican hot chocolate or a pot of freshly brewed coffee.