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Moyettes

Mexican.Chef's picture
Ingredients
  Sifted all purpose flour 5 Cup (80 tbs)
  Sugar 2 Cup (32 tbs)
  Salt 1 Pinch
  Butter/Oil 3 Tablespoon
  Active dry yeast 1⁄4 Ounce (1 Package, Use 2 Packages If Time Is Short)
  Warm water 1 Cup (16 tbs), 105� to 115�f
  Egg 1 , slightly beaten
  Anise extract/1/4 cup aniseeds 2 Teaspoon
  Melted butter 1⁄2 Cup (8 tbs)
  Cinnamon 2 Teaspoon
Directions

1 Sift flour, 1 cup sugar and salt together. Cut in the butter until the mixture resembles coarse meal. If using oil, stir oil into liquid ingredients after adding the egg.
2 Dissolve yeast in warm water, stir vigorously, and allow to ferment for 5 to 10 minutes. Then add the egg and anise extract or aniseeds.
3 Add a small quantity of the flour mixture to the yeast and beat until thoroughly blended. Let stand for a few minutes, or until dough becomes light and airy.
4 Add the rest of the flour mixture, adding more flour if necessary to make a stiff dough. Knead on a lightly floured board until satiny.
5 Butter the top of the dough, cover with wax paper and let rise until doubled.
6 When the bread has risen, punch it down, and let it rise until doubled again.
7 Knead the dough slightly, then form into balls the size of an orange. With a rolling pin, flatten to 1/2 to 3/4 inch thick.
8 Prepare a topping by mixing together the melted butter, remaining 1 cup sugar and the cinnamon. Spread topping on all sides of the rolls.
9 Let rolls rise until light and about doubled in size. When nearly doubled, preheat oven to 400°F.
10 Bake in the preheated oven for 20 to 25 minutes, or until golden. Slice thinly and butter generously with soft butter. Arrange slices on a platter as desired. They will keep for 2 to 3 days at room temperature when well wrapped.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Breakfast
Method: 
Baked
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
45 Minutes

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