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1\u00bd tablespoons active dry yeast<\/span><\/p>\n \u00bd cup warm water<\/span><\/p>\n \u00be cup plus 1 tablespoon granulated sugar, divided<\/span><\/p>\n 5\u00bd cups all-purpose flour, divided<\/span><\/p>\n 4 large eggs, room temperature<\/span><\/p>\n 1 teaspoon table salt, divided<\/span><\/p>\n 2 tablespoons vanilla extract, divided<\/span><\/p>\n 16 \u00bd tablespoons unsalted butter, room temperature, divided (just over 2 sticks)<\/span><\/p>\n 1 \u00bd cups confectioners sugar<\/span><\/p>\n <\/p>\n In a medium-sized bowl, mix the yeast with the water and one tablespoon of granulated sugar. Set aside for 10 minutes to proof.<\/span><\/p>\n Sift 3\u00bd cups of flour, \u00be cup sugar, and \u00be teaspoons salt into a large mixing bowl.<\/span><\/p>\n In a separate bowl, beat the eggs and add 1 tablespoon of vanilla.<\/span><\/p>\n Add the eggs and vanilla to the flour and sugar. Stir together lightly.<\/span><\/p>\n Once your yeast has proofed, add it to the mixture. Stir with a spatula until a shaggy dough forms.<\/span><\/p>\n Knead the dough for 10 minutes, adding flour as needed, up to \u00bd cup.<\/span><\/p>\n Place 4 tablespoons of butter on the dough. Knead for 5 minutes to fully incorporate. Add small amounts of flour as needed, using no more than \u00bd cup.<\/span><\/p>\n Grease a large mixing bowl with \u00bd tablespoon butter. Transfer dough to the buttered bowl, and rub another \u00bd tablespoon butter all over the top and sides of the dough ball.<\/span><\/p>\n Allow the buttered dough to rise in a warm but not hot place until it has doubled in size.<\/span><\/p>\n To make sugar dough topping, add 1\u00bd cups flour, all of the confectioner’s sugar, and \u00bc of teaspoon salt in a separate bowl. Stir.<\/span><\/p>\n Add remaining butter and 1 tablespoon of vanilla extract.<\/span><\/p>\n Use your hands to form a dough and pat it into a smooth ball.<\/span><\/p>\n If you’re using food coloring, separate the dough into smaller pieces. Add a few drops of food coloring to each piece, mixing to incorporate.<\/span><\/p>\n Roll the sugar dough to \u00bc-inch thick.<\/span><\/p>\n Lay the sugar dough over the dough balls. Cut away excess sugar dough, then press the edge of a cookie cutter on top of each sugar dough-covered dough ball. Cut only into the sugar dough.<\/span><\/p>\n Line cupcake tins with paper liners. Place a sugar-dough-covered dough ball into each depression.<\/span><\/p>\n Cover the cupcake tins with plastic wrap and a towel. Allow dough to rise for another 40 minutes.<\/span><\/p>\n Preheat oven to 350 F.<\/span><\/p>\n Bake cupcakes for 13-15 minutes, until topping is hard and bread underneath is showing through.<\/span><\/p>\n Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients : 1\u00bd tablespoons active dry yeast \u00bd cup warm water \u00be cup plus 1 tablespoon granulated sugar, divided 5\u00bd cups all-purpose flour, divided 4 large eggs, room temperature 1 teaspoon table salt, divided 2 tablespoons vanilla extract, divided 16 \u00bd tablespoons unsalted butter, room temperature, divided (just over 2 sticks) 1 \u00bd cups confectioners […]<\/p>\n","protected":false},"author":1,"featured_media":5306,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[3,4,7],"tags":[],"class_list":["post-5304","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cake","category-desserts","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\tTURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/p>\nDirections :<\/strong><\/h2>\n