Mexican Sweet Buns
|Butter/Margarine||6 Tablespoon, cut in to chunks|
|Milk||1 Cup (16 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|All purpose flour||5 Cup (80 tbs)|
|Streusel||1 Cup (16 tbs) (Plain / Chocolate, Adjust Quantity As Needed)|
|Egg||1 , beaten with 2 tablespoons milk|
In a small pan, combine butter and the 1 cup milk; heat over low heat to 110°F (butter need not melt completely).
Meanwhile, in large bowl of an electric mixer, combine yeast, salt, sugar, and 2 cups of the flour.
Pour in warmed milk mixture and beat, scraping often, on medium speed for 2 minutes.
Blend in the 2 eggs and 1 more cup of the flour;beat on high speed for 2 more minutes.
With a spoon, gradually beat in enough of the remaining flour to form a stiff dough.
Knead dough on a floured board until smooth and elastic (about 5 minutes).
Place in a greased bowl; turn to grease top.
Cover and let rise in a warm place until doubled (about 1 1/2 hours).
Meanwhile, prepare Plain Streusel and Chocolate Streusel.
Punch dough down and turn out onto a floured board.
Divide into 14 equal pieces; shape each into a smooth ball.
Shape 7 of the balls into seashells by patting dough into 3-inch rounds.
Squeeze 1/4 cup of either streusel into a firm ball; then press over top of each round.
Score in a cross-hatch pattern or with slightly curved parallel lines to resemble a scallop shell.
Roll remaining dough into 4- by 8-inch ovals.
Top each with 3 tablespoons of either streusel.
To make horns, roll oval from short end; stop halfway, fold in sides, and finish rolling.
Curl in ends to form a crescent.
To make ears of corn, completely roll up ovals from short end.
Slash tops crosswise with a knife, cutting halfway through dough.
Place buns about 2 inches apart on greased baking sheets.
Cover lightly and let rise until doubled (about 45 minutes).
Brush with egg mixture and bake in a 375° oven until lightly browned (15 to 17 minutes).