Title: Basic pan dulce (mexican sweet bread)
 Categories: Breads
      Yield: 12 Servings
 
      1 pk Active dry yeast
    1/2 c  Lukewarm water
    1/2 c  Granulated sugar PLUS
      1 tb Granulated sugar
      1 ts Salt
  3 1/2 c  Flour; divided
      2 tb Vegetable shortening
      2    Eggs; beaten

MMMMM--------------------------TOPPING-------------------------------
    1/2 c  Granulated sugar
    1/4 c  Vegetable shortening
    1/4 ts Salt
      1 ts Ground cinnamon
      1    Egg yolk
    2/3 c  Flour
 
  Stir together yeast, water, 1 tablespoon sugar and salt until yeast
  dissolves and bubbles. Add 1-3/4 cups flour and beat well. Cover and
  let stand in slightly warm place until doubled in bulk, about 45 to
  50 minutes.
  
  Beat together shortening and remaining 1/2 cup sugar until fluffy.
  Beat in eggs. Add to risen dough along with the remaining flour,
  beating well. Dough will be moderately soft.
  
  Cover and let rise again until double in bulk, about 1 hour. Turn out
  on a floured board. Divide dough into 12 equal size pieces and form
  each piece into a round flat bun, about 4 inches in diameter.
  
  Place buns on greased baking sheet. Spread topping on each bun. Cover
  and let rise until doubled in bulk, about 50 to 60 minutes.
  
  Preheat oven to 400 degrees F. Bake buns for about 15 minutes or until
  edges are golden.
  
  TOPPING: Beat together until creamy sugar, shortening, salt and
  cinnamon, blending well. Add egg yolk and flour. Stir until crumbly.
  
  Makes 12 buns
  
  PER SERVING:
    Calories: 286 (25% fat)
    Fat: 8 grams
    Cholesterol: 53 mg
    Sodium 236 mg