Jessica Dee

Home baker. Dessert & Mexican bread maker.



Soft, sweet bread made to look like a twirling skirt, generously dusted with fine sugar.
Prep Time 3 hours
Cook Time 20 minutes
Cuisine Mexican
Servings 12


  • 1 large baking pan
  • parchment paper


Pre fermentation

  • 100 g flour
  • 25 g sugar
  • 5 g yeast
  • 1 egg
  • 1/2 cup water 100 F


  • 600 g bread flour
  • 150 g sugar
  • 5 g salt
  • 1 TBS vanilla extract
  • 3/4 cup milk 100 F
  • 4 egg yolks
  • 100 g unsalted butter
  • fine sugar for dusting



  • In a large bowl: mix flour, salt, sugar and vanilla. Then add warm milk (100F) and egg yolks. Mix gently.
    Incorporate the butter in pieces, little at a time. Mix with spatula. Dough will be slightly sticky.
    When everything is well incorporated, add yeast mixture. Gently combine.
    Using mixer and bread hook attachment, knead bread for 15 minutes. Dough should be soft and sticky enough to peel off of table.
    Once dough is ready, fold into a ball. Cover and let proof 1-2 hours, should double.
    Preheat oven to 355 F
    Punch air out of dough. Divide and weigh 60g pieces. Split this piece in half and place bottom piece on parchment line baking sheet. Stretch and roll out top piece into a long pole. Swirl dough into a circle, place on bottom half and press down.
    Make sure bread is about 1 inch from each other, they will expand.
    Brush entire top with water. Cover with a damp towel, proof for 1 hour.
    Bake for 20-25 minutes or until golden.
    Remove and let cool down a little. Brush with butter and generously dust with fine sugar.


The pre fermentation is very important. If it is not bubbling (activated) it will not work. 
Make sure the milk is warm, not hot. Should be about 100 F. 
 If towel is not damp enough, it will stick to bread during second proofing. If it does, gently pull off and press the dough back in place. 

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