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Name of Event

Mexican Independence Day

Cuisine From



Sweet bun with a sugar topping, thick, crispy and crumbles in your mouth,


Yield 16-18
Preparation time 30 mins + resting time for dough 2-6 hours
Cooking time 15-20 minutes
Main Ingredient pastry sugar


For the dough

  • 14 ounces or 2 3/4 generous cups all-purpose/plain flour
  • 2 eggs
  • 1 egg yolk
  • 1/4 teaspoon salt
  • 1/4 ounce packet dry active yeast
  • 1/2 cup lukewarm water
  • 4 ounces unsalted butter, at room temperature
  • 3/4 cup sugar

For the sugar topping


  • 1/2 cup unsalted butter
  • 1/2 cup powdered/icing sugar
  • 1/2 cup granulated sugar
  • 1 cup flour
  • 3 teaspoons vanilla extract
  • optional- food coloring


Making the dough

In a  the mixer add the all-purpose flour( set with the dough hook) the eggs, egg yolk, and salt. Start the mixer over low speed. Meanwhile, add the active dry yeast to 1/2 cup lukewarm water and stir until creamy and well dissolved. Stir it into the flour mixture, and let it continue beating, now over medium speed, for about 3 to 4 minutes.

Incorporate the unsalted butter, keep on beating for 3 to 4 minutes more. Lastly, add the sugar and continue mixing for another 3 to 4 minutes or until the dough is gooey, elastic and very smooth.

With a spatula, push the dough into a mixing bowl greased with butter, cover it with a kitchen towel and place it in the warmest area of your kitchen, in a sheltered position.

Let the dough rise for at least 2 and up to 4 hours until it has doubled in size.

Making the topping

 Pace the flour and confectioners/icing sugar in a large bowl. Using your hands, mix the diced butter into the flour mixture. Mix and knead it until its smooth and homogeneous.

If you want to have different colored topping, separate the mixture into separate bowls adding relevant coloring and mix  each very well . Cover the sugar toppings with plastic wrap so they won't dry out.

Bringing it all together

Divide dough into 16 pieces and shape each into a ball. Place on a lightly greased baking sheet or baking paper with plenty of space between each dough ball. Press each ball slightly to flatten it. 

Once your baking sheet is filled with the dough, cover them with the sugar coating. To do this, add about a tablespoon of sugar coating, plain or colored. Make a ball with your hands and then flatten it. Place it on top of the dough and slightly press down. It should cover most of the surface and use a knife to cut a pattern into the topping, but not into the dough. You can do something as simple as lines across the top, or a criss-cross pattern. If you do nothing, the topping will create it's own cracks.

  Let them rise again. Cover them with a tea towel. If they are room temperature they will take around 90 minutes to rise before you want to bake them.  If they are cold they will take 2-3 hours.  You are looking for them to double in size.

After you add the topping, bake at 350 degrees for about 20- 24 minutes or until bread is lightly golden.