How to Make Mexican Sweet Bread

Gather the ingredients. The Spruce Eats / Teena Agnel Mix 1 tablespoon of sugar and the yeast into lukewarm water. Let it rest for about 10 minutes. The Spruce Eats / Teena Agnel Cream the shortening and sugar in a large mixing bowl until fluffy. The Spruce Eats / Teena Agnel Slowly add the eggs, the salt, and the yeast water to the bowl, mixing to combine. The Spruce Eats / Teena Agnel Add the flour 1 cup at a time and mix on low speed until fully incorporated. The Spruce Eats / Teena Agnel Cover the dough and let it rise in a warm place for 45 minutes. The Spruce Eats / Teena Agnel Divide the dough into 16 pieces and shape each into a ball. Place them on a lightly greased baking sheet with plenty of space in between each one. The Spruce Eats / Teena Agnel Press each ball slightly to flatten it. Let the dough balls rise for another hour. The Spruce Eats / Teena Agnel During the second rise, mix all of the topping ingredients in a food processor until smooth. The Spruce Eats / Teena Agnel Add a few drops of optional food coloring if desired. The Spruce Eats / Teena Agnel Use your hands to divide the topping into 16 pieces. Roll each piece into a ball in your palms. The Spruce Eats / Teena Agnel Then, use a rolling pin to flatten each one out on a floured surface to about 5 inches in diameter or until it can cover one of the risen buns. The Spruce Eats / Teena Agnel Lightly press each topping disc onto an unbaked bun and use a knife to cut a pattern into the topping layer, without cutting into the dough. The Spruce Eats / Teena Agnel Bake the buns at 350 F for about 15 minutes or until they turn lightly golden. The Spruce Eats / Teena Agnel Cool the buns on a wire rack before serving. The Spruce Eats / Teena Agnel Serve and enjoy! The Spruce Eats / Teena Agnel