Nata Sweet Bread
Soft sweet bread with milk cream, a Mexican bakery classic.
About this recipe
Mexican sweet bread made with milk cream (nata), with a soft texture and delicate flavour. A classic from traditional bakeries.
History & Origin
Nata bread is one of the lesser-known but most delicious jewels of Mexican baking. Its tradition dates back to the bakeries of New Spain in the 17th century, when Spanish bakers discovered that the cream from Creole cow's milk was especially rich and perfect for sweet doughs. Bakers stored the cream in clay containers for several days until they gathered enough for a batch. Traditional nata bread has an oval shape with decorations of the same dough, a slightly golden crust and an incredibly spongy interior.
Estimated cost
£6.00
Total cost
£0.50
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
220
Calories
5g
Protein
32g
Carbohydrates
8g
Fat
1g
Fibre
200mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Dissolve the yeast in warm milk with a tablespoon of sugar. Leave to rest for 10 minutes until it bubbles.
- 2
In a large bowl, mix the flour with sugar, salt and milk cream (nata). Add the activated yeast and eggs.
- 3
Knead for 10 minutes until you have a smooth, elastic dough. Incorporate the softened butter and continue kneading until fully combined.
💡 The dough should be soft and not sticky.
- 4
Cover the dough and leave to prove in a warm place for 1 hour until doubled in volume.
- 5
Knock back the dough, divide into 12 equal portions and shape into oval rolls. Place on a greased baking tray.
- 6
Leave to rest for 30 more minutes. Brush with beaten egg and sprinkle with sugar. Bake at 180C for 20-25 minutes until golden.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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