Mexican Bread

A very special bread, they call it Mexican bread. The bread dough covered with a sweet and flavorful layer on the top. The texture of the layer is between cake and cookie. It turns the bread from plaint to fancy.

The recipe is from my friend Miru. The bread dough is using straight forward method. But before making the dough, I have to make the mixture for the layer first. It's because the mixture has to be in the fridge at lease half hour.

Layer (for 12 small-medium bread dough):
- 50g butter (room temperature)
- 40g icing sugar
- 1 egg
- Few drops of vanilla extract
- 65g flour (sifted)
- 15g milk

Mix the butter with icing sugar first, whisk the egg, slowly pour into the butter and sugar mixture. Drop in the vanilla extract. Then add the flour in. Mix well. Lastly, pour in the milk, mix well again. Put the mixture into the fridge for at lease half hour.

Dough:
Bread flour: 250g
Cake flour: 30g
1 egg with milk: 185g
Sugar: 20g
Salt: 3g
Butter: 50g
Instant yeast: 5g

Put everything together; knead into smooth and elastic dough. Cover and let it rise to double volume. Take out and cut into 12 pieces, relax for 10 minutes. Roll into balls. Cover and let them rise to double volume again. When the bread dough is ready, take the layer mixture out from the fridge. Squeeze the mixture onto the bread. Preheat the oven at 400F, bake for 8 minutes. Then lower the oven to 350F, bake for another 5 minutes. (The picture at the right corner is the bread just before they are put into the oven)

Miru said this bread should be served in warm, cut into half, layer some whipping cream and some fresh fruit you like, and then sift some icing sugar on the top. This sounds so luxurious. I meant to try this way. But unfortunately, as soon as the bread came out of the oven, they were all into my families’ stomach….