Moyettes (Cinnamon Sugar Crusted Sweet Bread) Recipe

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Butter the top of the dough, cover with wax paper and let rise until doubled.

Step 6

When the bread has risen, punch it down, and let it rise until doubled again.

Step 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.

Step 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.

Step 9

Let rolls rise until light and about doubled in size. When nearly doubled, preheat oven to 400 degrees F. Bake in a 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.

Maximum recommended freezer storage: 3 months

Step 10

Makes 8 to 10 small loaves.

From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books

Things You'll Need

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

About this Author - Recipes, food and cooking information.