Recipe: Pan Dulce

1 cup milk
6 tbl butter or margarine
1 pkg active dry yeast
1 tsp salt
1/3 cup sugar
about 5 cups unsifted flour
2 eggs
Plain and chocolate egg streusel
1 egg beaten with 2 tbl milk.

Heat 1 cup milk and butter ina pan till very warm (120-130 degrees); butter doesn't need to melt completely. In a large with electric mixer, combine yeast, salt, sugar and 2 cups flour. Add milk mixture and beat at med. speed for 2 min.;scrape bowl often. Add eggs and 1 cup more flour. Beat on high for 2 min. Gradually beat in enough flour (about 1-1/2 cups) to form a stiff dough, using a spoon or heavy-duty mixer on low to med. speed.

Turn out onto a floured board knead about 5 min. ot till smooth and elastic. Turn dough over in a greased bowl, cover, let stand in warm place ubtil doubled (about 1-1/2 hrs.)

Punch dough down and turn onto floured board. Divide into 14 equal pieces and shape each into smooth ball.

Make 7 of the balls into shell shapes by patting into 3" rounds. Top with 1/4 cup streusel rolled to a smooth layer, slashed, or piled in lumps.

Make 7 into horn shapes by rolling balls into 4x8" ovals. Top with 3 tbl streusel. Roll from one end; stop halfway and fold in sides; then finish rollin and curl the ends.

Place buns about about 2" apart on greased baking sheets; placing streusel topped buns on one sheet and the filled plain topped buns on a different sheet. Lightly cover only the plain buns and place in a warm place and let rise to almost double (45 min). Brush plain topped buns with egg-milk mixture.

Bake at 375 degrees for 17-20 min. or till tops are lightly browned.

PLAIN EGG STREUSEL:
Mix 1/2 cup sugar with 2/3 cup flour. Cut in 3-1/2 tbl butter until fine even crumbles form. With a fork, stir in 2 egg yolks until well blended. Lightly pack streusel in cup or spoon when measuring.

CHOCOLATE EGG STREUSEL:
Prepare same as plain except add 2 tbl ground chocolate to sugar and flour.