Moyettes (Cinnamon Sugar Crusted Sweet Bread)

Moyettes are traditional Mexican sweet breads known for their soft, pillowy texture and distinctive anise flavor. These rolls are encased in a crunchy, caramelized crust made from butter, sugar, and cinnamon, offering a delightful contrast in every bite. Perfect for breakfast, dessert, or a sweet afternoon snack, they are especially popular during the holiday season. The dough is enriched with butter and egg, ensuring a tender crumb that pairs beautifully with coffee or hot chocolate. While traditionally made with lard or butter, this version uses standard pantry staples to achieve an authentic taste and texture that will transport you straight to a bustling Mexican bakery.

Cooking Method: Baking

Cuisine: Mexican

Courses: Baked Goods

Difficulty: Advanced

Servings: 8

Calories: 778.2

Dietary: Vegetarian

Description

Moyettes are traditional Mexican sweet breads known for their soft, pillowy texture and distinctive anise flavor. These rolls are encased in a crunchy, caramelized crust made from butter, sugar, and cinnamon, offering a delightful contrast in every bite. Perfect for breakfast, dessert, or a sweet afternoon snack, they are especially popular during the holiday season. The dough is enriched with butter and egg, ensuring a tender crumb that pairs beautifully with coffee or hot chocolate. While traditionally made with lard or butter, this version uses standard pantry staples to achieve an authentic taste and texture that will transport you straight to a bustling Mexican bakery.

Ingredients

5 cup Sifted all purpose flour
2 cup Sugar
3 tbsp Butter OR oil
1 package Active dry yeast (use 2 Packages if time is short)
1 cup Warm water (105 - 115F)
1 Egg slightly beaten
1/2 cup Melted butter
2 tsp Ground cinnamon
1 tsp Anise extract OR 1/4 c Aniseeds
1/2 tsp Salt

Directions

1
Sift flour, 1 cup sugar, and salt together in a large bowl.
2
Cut in the solid butter until the mixture resembles coarse meal. (If using oil, reserve it to stir into liquid ingredients later).
3
Dissolve yeast in warm water, stir vigorously, and allow to ferment for 5 to 10 minutes until foamy.
4
Add the beaten egg and anise extract (or ground aniseeds) to the yeast mixture.
5
Add a small quantity of the flour mixture to the yeast liquid and beat until thoroughly blended to form a paste.
6
Let stand for a few minutes, or until the mixture becomes light and airy.
7
Add the rest of the flour mixture, adding more flour if necessary to make a stiff dough.
8
Knead on a lightly floured board for 8-10 minutes until the dough is smooth and satiny.
9
Butter the top of the dough, cover with wax paper or a damp cloth, and let rise in a warm place until doubled in size.
10
Punch the dough down and let it rise again until doubled.
11
Knead the dough slightly, then divide into balls the size of an orange.
12
With a rolling pin, flatten each ball to 1/2 to 3/4 inch thick.
13
Prepare a topping by mixing together the melted butter, remaining 1 cup sugar, and the cinnamon.
14
Spread the cinnamon-sugar topping on all sides of the flattened rolls.
15
Place rolls on a baking sheet and let rise until light and about doubled in size.
16
Preheat oven to 400 degrees F (200 degrees C).
17
Bake in the preheated oven for 20 to 25 minutes, or until golden brown.
18
Remove from oven, slice thinly, and butter generously with soft butter.
19
Arrange slices on a platter as desired and serve warm.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 778.2kcal

% Daily Value *
Total Fat 1.5g3%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 3.6mg1%
Total Carbohydrate 174.0g58%
Dietary Fiber 4.1g17%
Sugars 60.5g
Protein 15.0g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: These rolls keep well for 2 to 3 days at room temperature when wrapped tightly in plastic or foil. For longer storage, freeze for up to 3 months. Thaw at room temperature before serving.

Ingredient Substitution: If you prefer a stronger anise flavor, use aniseeds instead of extract. Toast the aniseeds lightly before grinding or crushing them. You can also substitute margarine for butter if desired.

Tip: Ensure the water used for the yeast is not too hot (above 115F) as it can kill the yeast, nor too cold, which may not activate it properly.

Keywords: moyettes, mexican bread, cinnamon rolls, anise bread, sweet rolls, yeast dough, holiday baking, pan dulce, christmas bread, breakfast pastry, yeast rolls, crusted bread, anise extract, mexican dessert, homemade bread, sugar crust, yeast recipe, oven baked

Read it online: https://www.chefs-mate.com/recipe/moyettes-cinnamon-sugar-crusted-sweet-bread/