MEXICAN SWEET BUNS
with or without bread machine



DOUGH
1/2 cup warm water
1/2 cup warm milk
80 grams butter, soft (1/3 cup)
1 teaspoon salt
1 egg, lightly beaten
3 1/2 cups plain flour
1 heaped teaspoon bread improver, optional
3 teaspoons instant dried yeast

TOPPING

1/3 cup sugar
57 grams butter, soft (1/4 cup)
1/2 cup plain flour
3 teaspoons ground cinnamon

line a lage baking tray with baking paper.

BREAD MACHINE.....
place ingredients into bread machine in order as recommended by the manufacturer.  set to dough cycle. dough should double in size.

when ready, punch dough down and divide into 12 equal sized pieces and roll each piece into a ball. place balls onto baking tray and cover the top of each ball with topping. place some cuts across the top of the topping. 3 one way then 3 across the other way (like noughts and crosses)
cover the tray with a teatowel and let rise for another 45 minutes. 

heat oven to 190 c (375 c) and cook  for 20 -25 minutes until golden.

TO MAKE TOPPING...using an electric mixer, cream butter and sugar. stir in flour and cinnamon until well combined. divide mix into 12 equal pieces and roll into balls.  flatten each ball to approx. 7 .5 cm (3 inch) circles.


BY HAND....
in a large bowl, dissolve yeast in warm water.
stir in milk, sugar, butter, salt, egg and 2 cups of the flour.

using an electric mixer, beat until smooth.

stir in remaining flour. if dough is too sticky, add a little more flour.

turn onto a lightly floured surface and knead until smooth and elastic.

place in a large greased bowl, then turn greased side up.
cover and let rise in a warm place until double, about 1 1/2 hours.

follow rest of the directions for bread machine from punch down.