3/4cupunsalted butter, at room temperature167 grams
2 tspsvanilla extract
1/2 cup more granulated sugar for dredging bread once baked
Combine all of the dry ingredients in the bowl of the stand mixer. Whisk until well combined.
Cut in the room temperature butter until you achieve small crumbles. Mix in the vanilla. Gradually mix in the 1/2 cup of water. Knead the dough at med/low speed for 5-7 minutes. Dough should feel tacky, but not stick to your hands.
Transfer dough to a lightly floured flat surface. Dust with just enough flour to make dough manageable. Divide into eight equal portions rolled into a ball.
Line a baking sheet with parchment paper. Set aside.
Take each dough ball and gently roll out to achieve an oval shape, about 4 1/2 inches long. To add a design, take a serrated knife and gently score the dough all the way up. Hold the knife at a slight angle as you score. Careful not to cut all the way through the dough.
Carefully flip scored dough over. At this time, you could add the traditional filling, which is the candy paste that is used for concha topping. I decided not to add any filling this time.
Starting on the edge closest to you, gently roll in using both hands. Taper the ends by applying gently pressure as you roll. Transfer to lined baking sheet. Bake in preheated 350 degree oven for 20-23 minutes. All ovens may vary. When ready remove from oven and immediately dredge warm bread in granulated sugar. Be careful because bread is fragile. let sit for 10 minutes. Cool completely before storing.
The texture of this pan dulce was a cross between a bread and a soft polvoron cookie! Fresh ground canela(cinnamon) is the way to go if possible.