Crunchy vanilla crust gives these sweet, brioche-like rolls their namesake seashell appearance. They are popular in Mexico for a light breakfast, served warm with a cup of coffee. This recipe, from Elena Reygadas at Panader&iacute;a Rosetta in Mexico City, is lighter and more flavorful than other versions.

Vanilla Crust Dough

all-purpose flour (about 3 1/4 ounces)

vegetable shortening

sugar

baking powder

fine sea salt

vanilla bean pod, seeds

Combine all ingredients in bowl of a heavy-duty electric stand mixer. Beat on low speed until a smooth dough forms, about 2 minutes. Wrap dough in plastic wrap, and let stand at room temperature until ready to use.


vanilla crust dough

Total: 15 minutes

Servings: 1

Cost: $33.34 /serving

Author : Elena Reygadas

Ingredients

Instructions

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