Description

Rebanadas de Mantequilla is a delightful homemade sweet bread characterized by its soft, airy texture and rich buttery flavor. This recipe features a lightly spiced dough enhanced with cinnamon and sugar, baked to a golden perfection, and finished with a luxurious buttery topping dusted with powdered sugar. Perfect for breakfast or an indulgent snack, these slices deliver warmth and sweetness in every bite.

Ingredients

Scale

Dough

4 cups All-Purpose Flour (Opt for high-quality flour for best results.)
2 teaspoons Instant Yeast (Creates a light, airy texture.)
1/4 cup White Sugar (Adjust for your desired sweetness level.)
1 teaspoon Cinnamon (Optional for those who prefer a simple version.)
1 teaspoon Salt (Balances the flavors.)
2 large Eggs (Add moisture and stability to the bread.)
1/2 cup Unsalted Butter (Provides richness in the dough.)
1 cup Whole Milk (Contributes moisture and richer flavor.)

Topping

1/2 cup Unsalted Butter (Choose quality butter for the best taste.)
1 cup Powdered Sugar (Creates a light, fluffy topping.)

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Instructions

Combine Ingredients and Knead: In a stand mixer, add all-purpose flour, instant yeast, white sugar, cinnamon, salt, eggs, unsalted butter, and whole milk. Knead the mixture for 8-10 minutes until the dough becomes smooth and elastic, indicating proper gluten development.
First Rise: Shape the kneaded dough into a ball and place it in a greased bowl. Cover the bowl with a clean cloth or plastic wrap and let it rise in a warm area until doubled in size, approximately 1.5 hours, to allow the yeast to ferment and produce volume.
Shape the Dough: Once the dough has risen, flatten it into a square about 1 inch thick. Roll the square tightly into a log shape, ensuring to seal the seam completely to maintain structure during baking.
Second Rise: Place the rolled log seam-side down on a parchment-lined baking sheet. Cover it again and let it rise for another hour until it puffs up slightly more, enhancing its lightness.
Prepare for Baking: Preheat your oven to 350°F (175°C). Create an egg wash by mixing an egg yolk with a bit of water. Gently brush this egg wash over the surface of the dough to achieve a shiny, golden crust upon baking.
Bake: Bake the dough in the preheated oven for 30-35 minutes. The bread should be golden brown and sound hollow when tapped on the bottom, signaling it is fully cooked.
Cool and Serve: Allow the bread to cool completely on a wire rack. Once cooled, slice into 1-inch pieces. Spread the slices generously with the buttercream topping made by combining softened unsalted butter with powdered sugar and sprinkle a little extra powdered sugar on top to finish.

Notes

Ensure the milk and butter are at room temperature to help the dough mix thoroughly and rise properly.
For a more pronounced cinnamon flavor, you can increase the cinnamon to 1 1/2 teaspoons or sprinkle cinnamon sugar on top before baking.
If you prefer, you can skip the egg wash, though it helps achieve a desirable crust color and shine.
Use parchment paper to prevent sticking and make clean-up easier.
Store leftover slices in an airtight container at room temperature for up to 3 days or freeze for longer storage.