Guatemalan Pan Dulce Crescents

I've tried finding a good pan dulce recipe for years but they are all just a little too dry. This is the closest I've come to the pan dulce that I used to buy at Paiz on Carretera El Salvador. 

I created this recipe by combining my brother-in-law's Fat Tuesday roll recipe and a Guatemalan sweet roll. So here you have it…sorry about the pictures, but I am too tired to get my real camera out.

Pan Dulce Crescents

1 Tblsp yeast

1 cup warm water

1/3 cup sugar

1/4 cup powdered milk

1 egg

1/2 cup butter

1/2 tsp salt

3 1/2- 4 cups flour

1/2 tsp cardamom  or 1/2 tsp cinnamon

Topping:


2/3 cup white sugar


1/2 cup butter


1 cup all-purpose flour

1 teaspoon vanilla extract

Directions

Proof the yeast in warm water. Add powdered milk, sugar, butter, salt, egg and half of the flour. Beat for several minutes. Gradually add the remaining flour and knead for several minutes.

Place in a large greased bowl, and turn the dough to coat. Cover, and let rise in a warm place until doubled.

Topping:

Beat sugar and butter until fluffy. Add the flour to make a thick paste. Add vanilla.

Cut dough into two parts. Pressinto a circle and cut 12 pizza slices. Roll crescents by starting at the wide end and working towards the narrow point. Place patties of topping on top of the roll and pat down lightly. Use a knife to cut grooves in the topping. Cover and let rise until doubled.

Preheat oven to 375. Bake for 12-15 minutes, or until golden brown.