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Mexican Sweet Bread with Vanilla and Chocolate Toppings Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 84 reviews
  • Author: Kimberly
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 35 minutes (plus 3 hours rising time)
  • Yield: 12 pieces
  • Category: Bread
  • Method: Baking
  • Cuisine: Mexican

Description

This homemade Mexican Sweet Bread recipe offers a delightful combination of soft, fluffy dough topped with a sweet, crumbly vanilla or chocolate crust. Perfect for breakfast or an afternoon treat, these enriched yeast rolls are lightly sweetened and feature a signature shell-patterned topping that adds texture and flavor.

Ingredients

Dough Ingredients

  • 1 package Dry Yeast (¼ oz)
  • 3/4 cup Whole Milk
  • 1/2 cup Unsalted Butter, melted
  • 1/2 cup Granulated Sugar, divided
  • 3 Large Eggs, room temperature, beaten
  • 1 teaspoon Salt
  • 1 teaspoon Vanilla Extract
  • 4 cups All Purpose Flour
  • 1 teaspoon Oil, for greasing

Topping Ingredients

  • 1/2 cup Unsalted Butter, softened
  • 1 cup All Purpose Flour
  • 3/4 cup Powdered Sugar
  • 2 teaspoons Vanilla Extract
  • 1 Tablespoon Unsweetened Cocoa Powder

Instructions

  1. Activate Yeast: Warm the milk in a microwave-safe bowl in 40 second intervals until it reaches 110-115°F, ensuring it’s not hot or boiling. Stir in the yeast and half of the sugar. Cover with plastic wrap and let sit for at least 5 minutes, until the mixture expands and begins to bubble. If it doesn’t bubble, the yeast may be inactive and you should start again with fresh yeast.
  2. Mix Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, add the flour, remaining sugar, and salt. Mix to combine well and evenly distribute the ingredients.
  3. Combine Wet and Dry: Add the melted butter, beaten eggs, and the activated yeast mixture to the dry ingredients in the stand mixer. Mix at medium speed for 5-7 minutes. The dough should come together and be tacky but not overly sticky. If needed, add a bit more flour to achieve the proper consistency.
  4. First Dough Rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel and let it rise at room temperature for about 2 hours, or until the dough has doubled in size.
  5. Prepare Topping: In a separate bowl, cream together the softened butter, flour, and powdered sugar with an electric mixer for 2-3 minutes until light and fluffy. Divide the mixture evenly into two bowls. Add the cocoa powder to one bowl for a chocolate topping, and vanilla extract to the other for a vanilla topping. Mix well to combine.
  6. Shape and Top Dough Balls: Roll each topping into 6 small balls (12 total). Flatten each into a disk. Divide the risen dough into 12 even pieces, rolling each into a ball and arranging them on baking sheets. Place a topping disk on each dough ball. Score the topping with a knife in a shell pattern.
  7. Second Rise: Cover the assembled bread loosely with a clean towel, and let them rise for an additional 40-60 minutes at room temperature until slightly puffed.
  8. Bake: Preheat your oven to 350°F (175°C). Once the dough has completed its second rise, bake for 18-20 minutes, or until the bottoms are golden brown and the topping is set.
  9. Cool and Serve: Remove the bread from the oven and let cool completely on a wire rack before serving. Enjoy your homemade Mexican Sweet Bread fresh or with a cup of coffee.

Notes

  • Ensure the milk is warm but not too hot to avoid killing the yeast.
  • If the yeast does not bubble during activation, discard and start with fresh yeast.
  • The dough should be tacky but manageable; adjust flour gradually if needed.
  • Scoring the topping in a shell pattern is traditional and helps the topping bake evenly.
  • For best texture, allow the bread to cool fully before slicing.

Find it online: https://slsrecipes.com/mexican-sweet-bread-with-vanilla-and-chocolate-toppings-recipe/