Mexican Sweet Bread 
(Pan Dulce)

• 1 package dry yeast
• 3/4 cup warm water (105 f to 115 f)
• 3/4 cup sugar
• 3 tablespoons butter or margarine, melted
• 2 eggs, beaten
• 1/2 teaspoon salt
• 3 1/2 cups all-purpose flour

Topping

• 1 cup sugar 
• 1 cup all-purpose flour 
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/2 cup butter or margarine 
• 1 egg yolk

Method

Dissolve yeast in warm water in a large mixing bowl; 
let yeast mixture stand 5 minutes. 
Add 3/4 cup sugar, melted butter, 2 beaten eggs, and 1/2 teaspoon 
salt to yeast mixture, and beat at medium speed of an electric mixer until ingredients are well blended. 
Gradually add 3 1/2 cups flour, beating until mixture is smooth. 
(Dough will be sticky.)
Place dough in a well greased bowl, turning to grease top. 
Cover and let rise in a warm place (85'), free from drafts, 1 1/2 hours or until doubled in bulk.
Punch dough down; turn out onto a lightly floured surface, and knead until dough is smooth and elastic (2 to 3 minutes). 
Shape dough into 18 balls, and place 2 inches apart on greased baking sheets. Flatten each ball slightly.
Combine 1 cup sugar, 1 cup flour, ground cinnamon, and 1/8 teaspoon salt in a medium mixing bowl; cut in 1/2 cup butter with a pastry blender until mixture resembles coarse meal. 
Stir in egg yolk. 
Shape mixture into 18 balls; roll each ball to a 3 inch circle on a lightly floured surface. 
Using a metal spatula, place one circle on top of each roll. 
(Circles should completely cover the top of each roll.)
Score through topping and halfway through roll with a sharp knife, forming a swirl or a crisscross design. 
Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk. 
Bake at 400 F for 10 minutes or until lightly browned.