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"Bride" sweet bread with a delicate sugar glaze is a romantic Mexican bakery creation. This family-friendly pan dulce is a soft, sweet, charming pastry of Mexican tradition.
Warm 3 oz whole milk in a small saucepan over low heat until just lukewarm (no hotter than 110°F). Sprinkle active dry yeast and a pinch of sugar over the milk, stir, and let sit for 5–8 minutes until foamy.
In a large bowl, combine 3 cups flour, 0.5 cup sugar, and 0.5 tsp salt. Melt 4 tbsp butter and let it cool slightly.
Beat 2 eggs in a separate bowl. Mix the yeast mixture, melted butter, beaten eggs, and 2 tsp vanilla extract into the flour until a soft dough forms.
Knead dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and allow to rise in a warm spot for 90 minutes or until doubled in size.
Punch down the dough, divide into 8 equal balls, and shape into domed rounds. Place on a parchment-lined baking sheet, leaving space between each. Let rise for another 45 minutes, covered lightly with plastic wrap.
Preheat oven to 350°F (175°C). Bake the rolls for 18–20 minutes, until lightly golden but still pale on top—do not overbake to maintain softness.
Cool on a rack. For the glaze, whisk together 0.75 cup powdered sugar, 3 tbsp milk, and a splash of vanilla until smooth. When breads are just warm, spoon or brush glaze generously over each, letting it drip slightly.
