Title: Pan Dulce
Categories: Bread Breadmaker
Yield: 1 Servings

5/8	c	Milk (5 oz.)
1		Egg
2	tb	Butter
1	ts	Vanilla extract
3	tb	Sugar
1/2	ts	Salt
2	c	Bread flour
1 1/2	ts	Yeast TOPPING:
3/4	c	All-purpose flour
3/4	c	Powdered sugar
4	tb	Cold butter, cut into several pcs.
1		Egg yolk
1	tb	Vanilla extract

For the topping, mix together the flour and sugar. Using your fingers or a pastry blender, cut in the cold butter until a granular (cornmeal) consistency is obtained. Add the egg yolk and vanilla and mix (with hands is easiest although messy) until a stiff dough (like a cookie dough) is obtained. Divide the dough into 8 equal pieces, flatten into small rounds (about 3") and place on a sheet of waxed paper and set aside.

Upon completion of the dough cycle, grease hands with vegetable oil to prevent the dough from sticking (this is instead of flouring the counter). Divide the dough into 8 equal pieces and flatten between the palms of your hands into small (3") rounds. Place each round on a lightly greased baking sheet. Place a piece of topping on each one. Using a sharp knife or razor blade, score a line or two into the topping. Cover with a towel and place in a warm, draft free location to rise for about 30 minutes. Bake in a preheated 350 degree oven for about 15 minutes.

Cycle: dough

"Raymond Johnson says that he and his wife, Patty, enjoy making these sweet bread rolls with this special topping. They used to buy them at a local bakery but being a curious type, Raymond adapted a recipe for his machine and they now make them at home."

From: Donna German Newsletter Posted by: Debbie Carlson

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