Cómo hacer rebanadas de mantequilla
Cómo hacer rebanadas de mantequilla is a medium Mexican recipe that serves 12. 390 calories per serving. Recipe by Amigo panadero on YouTube.
Prep: 2 hrs 50 min | Cook: 20 min | Total: 3 hrs 5 min
Cost: $5.02 total, $0.42 per serving
Ingredients
- 500 g All-Purpose Flour (any flour with >11% protein; bread flour works well)
- 7 g Active Dry Yeast (about 2 teaspoons)
- 120 g Granulated Sugar (for the dough)
- 3 g Salt (fine table salt)
- 200 ml Whole Milk (room temperature)
- 2 Eggs (medium, room temperature)
- 90 g Unsalted Butter (softened, for dough (first addition))
- 90 g Unsalted Butter (softened, for dough (second addition))
- 90 g Unsalted Butter (softened, for the butter‑vanilla spread)
- 5 g Vanilla Extract (pure vanilla essence, about 1 tsp)
- 120 g Powdered Sugar (for the butter spread)
- 30 g Granulated Sugar (for coating the finished slices)
- 1 Egg (beaten, for egg wash)
Instructions
Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, active dry yeast, granulated sugar, and salt. Make a well in the center like a volcano.
Time: PT5M
Add Wet Ingredients
Pour the milk into the well, add the two medium eggs, and gently stir with a wooden spoon until the mixture starts to come together.
Time: PT5M
Initial Kneading
Turn the dough onto a lightly floured work surface and knead for about 5 minutes until it becomes a cohesive mass.
Time: PT5M
First Butter Incorporation
Add 45 g of softened butter to the dough and knead for another 5 minutes until fully incorporated.
Time: PT5M
Second Butter Incorporation
Add the remaining 45 g of softened butter and knead for an additional 5 minutes until the dough is glossy, elastic, and no butter pieces remain.
Time: PT5M
First Fermentation
Shape the dough into a smooth ball, place it in a greased bowl, cover tightly with plastic wrap or a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Time: PT1H
Shape the Roll
Punch down the risen dough, turn it onto the work surface, and roll it into a rectangle (about 30 × 15 cm). Then tightly roll it up into a log.
Time: PT5M
Second Fermentation
Place the rolled dough onto a greased baking tray, cover again, and let it rise for another 1 hour, or until it has roughly doubled in volume.
Time: PT1H
Egg Wash
Beat one egg and brush the surface of the risen dough evenly with the egg wash.
Time: PT5M
Bake
Bake in a pre‑heated oven at 180 °C for 20 minutes, or until the loaf is golden brown and sounds hollow when tapped.
Time: PT20M
Temperature: 180°C
Cool
Transfer the baked loaf to a cooling rack and let it cool completely before slicing.
Time: PT10M
Prepare Butter‑Vanilla Spread
In a small bowl, cream together 90 g softened butter with the vanilla extract, then gradually add 120 g powdered sugar, mixing until smooth and fluffy.
Time: PT5M
Slice the Bread
Using a sharp bread knife, cut the cooled loaf into slices of your desired thickness (about 1‑1.5 cm works well).
Time: PT5M
Finish the Slices
Spread a generous layer of the butter‑vanilla mixture on each slice, then roll or sprinkle the slices in granulated sugar so the coating sticks.
Time: PT5M
Nutrition Facts
- Calories
- 390
- Protein
- 6 g
- Carbohydrates
- 50 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Vegetarian, Contains Gluten, Contains Dairy
Allergens: Wheat, Milk, Eggs, Butter
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour
- Instead of Active Dry Yeast: Instant Yeast
- Instead of Granulated Sugar: Cane Sugar
- Instead of Salt: Kosher Salt (use half the amount)
- Instead of Whole Milk: 2% Milk, Almond Milk (reduce sugar)
- Instead of Eggs: 2 large eggs
- Instead of Unsalted Butter: Margarine (use same amount)
- Instead of Unsalted Butter: Margarine (use same amount)
- Instead of Unsalted Butter: Margarine
- Instead of Vanilla Extract: Vanilla Paste
- Instead of Powdered Sugar: Confectioners' Sugar
- Instead of Granulated Sugar: Coarse Sugar
- Instead of Egg: Egg white only
Equipment Needed
- Large Mixing Bowl
- Digital Kitchen Scale
- Wooden Spoon or Spatula
- Stand Mixer (optional) (optional)
- Rolling Pin
- Baking Sheet or Oven‑Safe Tray
- Pastry Brush
- Oven
- Cooling Rack
- Bread Knife
- Small Mixing Bowl
- Whisk
Critical Steps — Do Not Skip
- Incorporating butter in two stages to achieve a smooth, elastic dough
- First and second fermentations – dough must double in size
- Egg wash before baking for a golden crust
- Baking at the correct temperature (180 °C) for the right time
- Generously spreading the butter‑vanilla mixture and coating with sugar
Chef Tips from the Video
- Use a kitchen scale for precise measurements; small variations in flour weight affect texture.
- For extra flavor, replace part of the milk with a splash of orange juice or add a pinch of orange zest to the dough.
- If you like a richer color, add a tiny pinch of turmeric to the dough – it won’t affect the taste.
Troubleshooting
Dough is too sticky after adding butter.
Add flour a tablespoon at a time while kneading until the dough becomes smooth but not dry.
Bread did not rise enough.
Make sure the yeast is fresh and the proofing environment is warm (25‑27 °C). If the kitchen is cool, place the bowl in a turned‑on oven with the light on.
Crust is pale and not golden.
Brush a second layer of egg wash before the last 5 minutes of baking, or increase oven temperature by 10 °C.
Butter spread is grainy.
Ensure the butter is fully softened and beat it longer before adding powdered sugar; sift the powdered sugar to avoid lumps.
Storage
Refrigerator: Store slices in an airtight container for up to 4 days.
Freezer: Freeze individual slices wrapped in plastic and a freezer bag for up to 2 months; thaw at room temperature.
Room temperature: Can stay on the counter for 1‑2 days if kept in a sealed container.
Make-Ahead Tips
- The dough can be prepared the night before; after the first rise, refrigerate it covered and let it come to room temperature before shaping.
- Butter‑vanilla spread can be made up to 2 days ahead and kept refrigerated; bring to room temperature before spreading.
Frequently Asked Questions
What is the cultural significance and history of Mexican Sweet Butter Bread Slices (Rebanadas de Mantequilla) in Mexican cuisine?
Rebanadas de mantequilla are a beloved homemade treat in Mexico, often prepared for family gatherings, birthdays, and school lunches. Their soft, buttery texture and sweet glaze reflect the Mexican love for comforting, sweet breads that accompany coffee or hot chocolate.
What are the traditional regional variations of Rebanadas de Mantequilla in Mexican cuisine?
In some regions, the butter spread is flavored with cinnamon or orange zest, while others add a thin layer of cajeta (goat‑milk caramel) before the sugar coating. The basic dough remains the same, but the finishing flavors can differ by state.
How is Rebanadas de Mantequilla traditionally served in Mexico?
They are typically served at room temperature, sliced thick, and enjoyed with a cup of café de olla or hot chocolate. They are also a popular snack for children’s school lunches, often wrapped in wax paper to keep them fresh.
What occasions or celebrations is Rebanadas de Mantequilla traditionally associated with in Mexican culture?
These sweet butter slices are common at birthdays, baptisms, and family reunions. They are also made for Día de los Niños (Children’s Day) and as a special treat during holidays like Día de los Muertos.
What makes Rebanadas de Mantequilla special or unique in Mexican bakery tradition?
The two‑stage butter incorporation creates a tender, airy crumb, while the generous butter‑vanilla glaze and sugar coating give a melt‑in‑your‑mouth sweetness that is distinct from other Mexican breads like conchas or pan de muerto.
What are the most common mistakes to avoid when making Rebanadas de Mantequilla at home?
Common errors include over‑kneading, which can make the dough tough; using cold butter, which prevents proper incorporation; and under‑proofing, which results in a dense loaf. Follow the two‑stage butter addition and allow the dough to double in size each rise.
Why does this Rebanadas de Mantequilla recipe use two separate additions of butter instead of adding it all at once?
Adding butter in two stages helps the gluten develop gradually, keeping the dough elastic while still achieving a rich, buttery flavor. Adding all the butter at once can make the dough greasy and hinder proper gluten formation.
Can I make Rebanadas de Mantequilla ahead of time and how should I store them?
Yes. After baking, let the loaf cool completely, then slice and spread the butter mixture. Store the slices in an airtight container in the refrigerator for up to four days, or freeze them individually for up to two months.
What texture and appearance should I look for when the Rebanadas de Mantequilla are done baking?
The loaf should have a deep golden crust, sound hollow when tapped on the bottom, and feel slightly springy to the touch. The interior crumb should be soft, airy, and slightly moist.
What does the YouTube channel Amigo panadero specialize in?
The YouTube channel Amigo panadero specializes in homemade bread and pastry tutorials, focusing on traditional Latin American baked goods and step‑by‑step techniques for home bakers.
How does the YouTube channel Amigo panadero's approach to Mexican baking differ from other cooking channels?
Amigo panadero emphasizes clear, methodical explanations, uses metric measurements, and often shares personal anecdotes about childhood favorites, giving viewers both technical guidance and cultural context that many other channels lack.
Last updated: September 6, 2026
