Pan dulce variado

In a small bowl, combine 60 grams of the whole milk (lukewarm, around 40°C), 10 grams of the granulated sugar, and the 10 grams of active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy.

In a large mixing bowl, combine 500 grams of the all-purpose wheat flour, the remaining 100 grams of granulated sugar, 5 grams of Mexican cinnamon powder, and 5 grams of salt. Whisk to combine.

Add the 100 grams of large eggs, the remaining 120 grams of whole milk, and the activated yeast mixture to the dry ingredients. Mix with a spoon or dough hook until a shaggy dough forms.