Mexican Cinnamon Sweet Bread

Ingredients

• 4 cups (500g) all-purpose flour 4 cups (500g) all-purpose flour
• 1 cup (125g) bread flour 1 cup (125g) bread flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 2 teaspoons active dry yeast 2 teaspoons active dry yeast
• 1 teaspoon salt 1 teaspoon salt
• 2 teaspoons ground cinnamon 2 teaspoons ground cinnamon
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 3 large eggs 3 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Zest of 1 orange Zest of 1 orange
• 1/4 cup (50g) granulated sugar, for topping 1/4 cup (50g) granulated sugar, for topping
• 1/2 teaspoon ground cinnamon, for topping 1/2 teaspoon ground cinnamon, for topping

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 50g, 12g
• Protein: 8g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, bread flour, granulated sugar, yeast, salt, and ground cinnamon.
2. 2.
   In a separate bowl, whisk together the warm milk, warm water, softened butter, eggs, vanilla extract, and orange zest.
3. 3.
   Pour the wet ingredients into the dry ingredients and mix until a dough forms.
4. 4.
   Transfer the dough to a floured surface and knead for about 10 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 round loaves or create decorative designs.
8. 8.
   Place the shaped loaves onto the prepared baking sheet, cover with a kitchen towel, and let them rise for another 30 minutes.
9. 9.
   In a small bowl, combine the granulated sugar and ground cinnamon for the topping.
10. 10.
    Sprinkle the topping mixture over the risen loaves.
11. 11.
    Bake in the preheated oven for 25-30 minutes, or until golden brown and cooked through.
12. 12.
    Remove from the oven and let the Mexican Cinnamon Sweet Bread cool on a wire rack before serving.

Treat your ingredients with care...

• Butter — Make sure the butter is softened at room temperature before incorporating it into the dough. This will ensure even distribution and a smoother texture.
• Orange zest — Use a microplane or fine grater to zest the orange, avoiding the bitter white pith. The zest adds a subtle citrus note to the bread.

Tips & Tricks

• For a more pronounced cinnamon flavor, you can add a pinch of ground cloves or nutmeg to the dough.
• To achieve a shiny crust, brush the risen loaves with an egg wash before baking.
• Serve the Mexican Cinnamon Sweet Bread warm with a cup of Mexican hot chocolate for a truly authentic experience.
• Leftover bread can be toasted and enjoyed with butter or used to make delicious French toast.
• If you prefer a sweeter bread, you can sprinkle powdered sugar on top of the loaves after they have cooled.

Serving advice

Serve the Mexican Cinnamon Sweet Bread as a centerpiece for breakfast or brunch. Slice it and enjoy it on its own, or spread some butter or cream cheese for an extra indulgence. It pairs well with a hot cup of coffee or tea.

Presentation advice

To enhance the presentation, dust the cooled Mexican Cinnamon Sweet Bread with powdered sugar. You can also create a glaze by mixing powdered sugar with a little milk and drizzling it over the bread. Decorate the bread with orange zest or cinnamon sticks for an extra touch of elegance.