📝 About This Recipe
Novias, or 'The Brides,' are one of the most visually stunning and delicate treasures of the Mexican panadería. These beautiful buns feature a soft, brioche-like dough rolled into a tight spiral and generously dusted with granulated sugar, mimicking the layers and sparkle of a traditional wedding gown. With their buttery crumb and hint of warm cinnamon, they offer a sophisticated sweetness that has made them a beloved staple of Mexican morning coffee rituals for generations.
🥗 Ingredients
The Yeast Starter (Esponja)
- 1/2 cup All-purpose flour
- 11 grams Active dry yeast (1 standard envelope)
- 1/2 cup Whole milk (warm, about 110°F)
- 1 tablespoon Granulated sugar
The Main Dough
- 3 1/2 cups All-purpose flour (plus extra for dusting)
- 1/2 cup Granulated sugar
- 1/2 teaspoon Salt
- 2 large Eggs (at room temperature)
- 1 teaspoon Vanilla extract (pure Mexican vanilla preferred)
- 1/2 cup Unsalted butter (very soft, cubed)
The Filling and Topping
- 1/4 cup Unsalted butter (melted for brushing)
- 1 tablespoon Ground cinnamon
- 1 cup Granulated sugar (for rolling and coating)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm milk, 1 tablespoon of sugar, and the yeast. Stir in 1/2 cup of flour until a thick paste forms. Cover and let sit in a warm spot for 15-20 minutes until bubbly and doubled in size.
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2
In the bowl of a stand mixer fitted with the dough hook, combine the remaining 3 1/2 cups of flour, 1/2 cup sugar, and salt. Mix briefly to combine.
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3
Add the yeast starter (esponja), eggs, and vanilla extract to the dry ingredients. Mix on low speed until a shaggy dough begins to form.
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4
Increase speed to medium and add the softened butter one cube at a time, allowing each to incorporate before adding the next. Knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
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5
Place the dough in a lightly greased bowl, cover with plastic wrap or a damp cloth, and let rise in a warm, draft-free area for about 1 to 1.5 hours, or until doubled in size.
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6
Punch down the risen dough to release air. Turn it out onto a lightly floured surface and divide into 12 equal portions (roughly 80-90g each).
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7
Roll each portion into a long, thin rope about 12-14 inches long. If the dough resists, let it rest for 5 minutes to relax the gluten.
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8
Mix the 1 cup of topping sugar with the ground cinnamon in a shallow dish. Lightly brush each rope of dough with melted butter and roll it in the cinnamon sugar mixture.
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9
To shape the Novias, take one end of a rope and coil it tightly inward like a snail shell, tucking the final end underneath the bun to secure it.
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10
Place the shaped buns on two baking sheets lined with parchment paper, leaving at least 3 inches of space between them. Flatten them very slightly with the palm of your hand.
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11
Cover loosely and let rise for another 30-45 minutes until puffy. Meanwhile, preheat your oven to 350°F (175°C).
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12
Bake for 20-25 minutes, or until the buns are a beautiful golden brown. The sugar on the outside should look slightly crystallized.
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13
Immediately after removing from the oven, brush once more with a tiny bit of melted butter and sprinkle with extra granulated sugar while hot to give them their signature 'Bride' sparkle.
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14
Transfer to a wire rack to cool slightly before serving. They are best enjoyed warm!
💡 Chef's Tips
Ensure your butter is truly soft (room temperature) before adding to the dough to avoid lumps. If the dough is too sticky during kneading, add flour only one tablespoon at a time; you want a soft, brioche-like texture. For the best spiral definition, don't roll the ropes too thick—thin ropes create more 'layers' in the bride's skirt. Use a spray bottle with water to lightly mist the oven before putting the trays in to help the dough rise more before the crust sets. Store leftovers in an airtight container for up to 2 days, and reheat for 10 seconds in the microwave to soften the butter.
🍽️ Serving Suggestions
Serve warm with a traditional Mexican Café de Olla (coffee with cinnamon and piloncillo). Pair with a thick, frothy Mexican Hot Chocolate for the ultimate dipping experience. Enjoy as a 'merienda' (afternoon snack) with a cold glass of horchata. Slice in half and spread with a little bit of nata or clotted cream for an extra decadent treat. Serve alongside fresh papaya or mango slices to balance the buttery sweetness.