Rebanadas de Mantequilla is a Mexican sweet bread that consists of thick slices of homemade bread spread with buttercream and sprinkled with sugar. The name means “buttered bread slices” and is a sweet treat that can be found at any Mexican bakery.
As a child, rebanadas de mantequilla was one of my favorite types of pan dulce, and I am glad that now I can make it at home and share this easy step-by-step recipe.
If you’re a nostalgic dreamer like I am, give a try to this recipe. The first bite will transport you back to your childhood!
This sweet bread can be enjoyed on its own as a treat or as breakfast with a cup of coffee or a glass of milk.
Ingredients
- Flour: Use all-purpose flour for a soft and fluffy breadcrumb texture.
- Butter: Use unsalted butter. Some for the bread and more for the creamy topping.
- Yeast: For this recipe, instant yeast is what I recommend.
- Eggs: You will need some for the dough, plus one egg yolk to make a wash which will give the bread that dark crust.
- White sugar: Some to add sweetness to the bread and some for the topping.
- Whole milk: Use whole milk.
- Cinnamon: This will add spice and a nutty, warm flavor to the sweet bread.
- Salt: A pinch of salt in the bread dough will make the flavor sharper and more vibrant.
- Powdered sugar: To make the buttercream.
How to Make Rebanadas de Mantequilla
Add flour, yeast, sugar, cinnamon, salt, eggs, butter, and milk to the bowl of a stand mixer and knead for 8-10 minutes or until you have a smooth and elastic dough.
Transfer the dough to a working surface and shape it into a ball. Arrange the dough ball inside a greased large bowl.
Cover the bowl with a kitchen towel and place it to rest in a warm environment until doubled in size (about 1.5 hours).
Once the dough has doubled in size (this will depend on your kitchen temperature), remove it from the bowl and place it on a flat working surface. Gently flatten it and stretch it into a 1-inch thick square.
Starting from the bottom side, tightly roll the dough into a log or cylinder. When you reach the end of the roll, pinch the seam to seal it.
Position the dough with the seam side down on a baking sheet lined with parchment paper or with a silicon mat. Tuck in the ends of the log to seal them.
Cover with parchment paper and with a kitchen towel. Allow the dough to rest for one hour or until almost doubled in size.
Preheat your oven to 350°F/175°C. Mix the egg yolk with 1 tablespoon of water and brush the dough.
Bake for 30-35 minutes or until the bread is dark brown on the surface and the loaf sounds hollow when tapped on the bottom.
Place the loaf on a cooling rack and let it cool down completely, then cut it into 1-inch slices.
Place the softened butter in a medium bowl and add the confectioner’s sugar. Mix until light and fluffy, like buttercream.
Spread the buttercream on one side of the sliced bread, then sprinkle with sugar. Enjoy.
Baking Tips & Notes
- You can also use active dry yeast to make this recipe. Just make sure to activate it first mixing it with 2 tablespoons of flour, the milk (better if it’s lukewarm), and 2 tablespoons of sugar. Rest for 15 minutes then use it.
- Giving two coats of egg wash will help the loaf surface to achieve a darker color, which is typical of Rebanadas de Mantequilla bread!
- One of my favorite tricks for helping a dough rise quickly is to turn on the lights on my oven, this will help to create a warm environment even when the temperature is cold outside.
How to Eat
As with any other type of sweet bread, in Mexico, we usually eat rebanadas de mantequilla with beverages like café de olla.
To kids, this bread is also offered along with a glass of milk, or smoothies like licuado de platano.
But my favorite way is eating it dipped in Mexican hot chocolate, it’s just too good to be true!
Storage Instructions
Rebanadas de Mantequilla will last up to 2-3 days on your kitchen counter. To prevent the bread from drying out, place it inside an airtight container.
Layer the slices with parchment paper, to prevent them from sticking to each other.
When ready to eat just enjoy it at room temperature or slightly toast it on a hot griddle.
More Pan Dulce Recipes
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Rebanadas de Mantequilla
Equipment
- stand mixer
Ingredients
For the sweet bread
- 4 cups all-purpose flour
- 2 medium eggs
- ½ cup butter
- ½ cup white sugar
- ½ cup whole milk
- 2 ½ teaspoons instant yeast (read notes)
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 egg yolk
For the topping
- 1 cup butter (softened)
- 4 tablespoons confectioner's sugar
- white sugar (as needed)
Instructions
- Add all ingredients for the bread (besides the egg yolk) to the bowl of a stand mixer and knead for 8-10 minutes or until you have a smooth and elastic dough.
- Transfer the dough to a working surface and shape it into a ball. Place the ball inside a greased large bowl, cover, and leave it to rest in a warm environment until doubled in size (about 1.5 hours).
- Once the dough is doubled in size, place it on a working surface. Gently flatten and stretch it into a 1-inch thick square.
- Starting from the bottom side, tightly roll the dough into a log or cylinder. When you reach the end of the roll, pinch the seam to seal it.
- Place the dough log with the seam side down on a baking sheet lined with parchment paper. Tuck in the ends of the log to seal them.
- Cover with parchment paper and with a kitchen towel. Allow the dough log to rest for one hour or until almost doubled in size.
Bake
- Preheat your oven to 350°F/175°C.
- Brush the dough log with a wash made of 1 egg yolk and 1 tablespoon of water.
- Bake for 30-35 minutes or until the bread is dark brown on the surface and the loaf sounds hollow when tapped on the bottom.
- Place the loaf on a cooling rack and let it cool down completely, then cut it into 1-inch slices.
- Place the softened butter in a medium bowl and add the confectioner’s sugar. Mix until light and fluffy, like buttercream.
- Spread the buttercream on one side of the sliced bread, then sprinkle with sugar. Enjoy.
Notes
- You can also use active dry yeast to make this recipe. Just make sure to activate it first mixing it with 2 tablespoons of flour, the milk (better if it’s lukewarm), and 2 tablespoons of sugar. Rest for 15 minutes then use it.
- Giving two coats of egg wash will help the loaf surface to achieve a darker color, which is typical of Rebanadas de Mantequilla bread!
- To help the dough rise quickly, place it inside the oven with the lights turned on.
Maricruz, thank you for this fantastic recipe! My daughter told me she can’t find rebanadas de mantequilla where she lives, so I sent her your recipe and she made it. She was so happy and told me it was actually more easier that she thought and now she can enjoy this small piece of Mexico at home. Thank you!
Mary thank you! They were exactly as I remember them in Mexico, so happy I’ve found your recipe, my kiddos loved them too :)