📝 About This Recipe
A beloved classic of the Mexican 'panadería', Chilindrinas are characterized by their domed shape and a crunchy, granulated sugar topping that creates a beautiful mosaic pattern. These sweet buns feature a soft, airy crumb scented with vanilla and cinnamon, providing a perfect contrast to the crisp, buttery exterior. Named after the 'chilindrina' (a Spanish word for a joke or trifle), these breads are a whimsical and essential part of a traditional Mexican breakfast or 'merienda'.
🥗 Ingredients
The Dough (Masa)
- 500 grams All-purpose flour (sifted, plus extra for dusting)
- 100 grams Granulated sugar
- 11 grams Active dry yeast (one standard packet)
- 180 ml Whole milk (lukewarm, about 110°F)
- 100 grams Unsalted butter (softened at room temperature)
- 2 large Eggs (at room temperature)
- 1 tablespoon Vanilla extract (pure Mexican vanilla preferred)
- 1/2 teaspoon Salt (fine sea salt)
The Crunchy Topping (Costra)
- 125 grams All-purpose flour
- 100 grams Vegetable shortening (or high-quality lard)
- 100 grams Confectioners' sugar (sifted)
- 1/2 teaspoon Ground cinnamon
The Garnish
- 1/4 cup Piloncillo or Dark Brown Sugar (coarsely ground or crushed into small pebbles)
- 1 large egg Egg wash (beaten with 1 tablespoon of water)
👨🍳 Instructions
-
1
In a small bowl, combine the lukewarm milk, 1 tablespoon of the sugar, and the yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy and bubbly.
-
2
In a large mixing bowl or the bowl of a stand mixer, combine the flour, the remaining sugar, and salt. Make a well in the center.
-
3
Pour the yeast mixture, eggs, and vanilla extract into the well. Mix by hand or with a dough hook on low speed until a shaggy dough forms.
-
4
Gradually add the softened butter, one tablespoon at a time, while kneading. Continue to knead for 10-12 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
-
5
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1.5 hours or until doubled in size.
-
6
While the dough rises, prepare the topping: Cream the shortening and confectioners' sugar together until smooth. Fold in the flour and cinnamon until a soft paste forms. Do not overwork it.
-
7
Once the dough has risen, punch it down gently to release air. Divide the dough into 12 equal portions (about 75-80g each) and roll them into smooth balls.
-
8
Place the balls on baking sheets lined with parchment paper, spacing them at least 3 inches apart. Flatten them slightly with the palm of your hand.
-
9
Divide the topping paste into 12 small balls. Using a tortilla press or a rolling pin between two sheets of plastic, flatten each topping ball into a circle large enough to cover the top of the dough balls.
-
10
Brush the top of each dough ball lightly with egg wash, then drape a circle of topping over each one, pressing gently so it adheres.
-
11
Lightly brush the top of the paste with a bit more egg wash and sprinkle generously with the crushed piloncillo or brown sugar pebbles. This creates the signature 'chilindrina' look.
-
12
Cover loosely and let the buns rise for another 30-45 minutes until puffy.
-
13
Preheat your oven to 350°F (175°C). Bake for 20-25 minutes, or until the bread is golden brown and the topping is crisp.
-
14
Remove from the oven and let them cool on a wire rack for at least 15 minutes before serving to allow the crumb to set.
💡 Chef's Tips
For the best texture, ensure your butter is truly soft but not melted before adding to the dough. If the topping paste is too sticky to handle, chill it in the refrigerator for 10 minutes before shaping. Using piloncillo instead of brown sugar provides a more authentic, smoky molasses flavor. Don't skip the second rise; it's crucial for achieving the light, airy interior that contrasts with the crunchy top. Store leftovers in an airtight container, but briefly toast them in the oven to restore the topping's crunch.
🍽️ Serving Suggestions
Serve warm with a cup of traditional Mexican Hot Chocolate frothed with a molinillo. Pair with a 'Café de Olla' (coffee brewed with cinnamon and piloncillo) for a classic morning treat. Slice in half and spread with a little bit of nata or heavy cream for an extra indulgent snack. Enjoy alongside a glass of cold milk, perfect for dipping the crunchy crust. Serve as part of a 'merienda' spread with fresh fruit like papaya or mango.