Mexican Chocolate Bubble Bread
3 cups bread flour
2 pkgs. hot cocoa mix
2 tbsp. sugar
1 tbsp. yeast
1 or 2 tsp. cinnamon
1/2 tsp. salt
7-8 oz. milk
1 egg
2 tbsp. butter
1 tsp. vanilla
Set on dough cycle. When cycle is complete, remove dough from pan and punch down. Shape into 1-inch balls.
Melt 1/4-cup butter. Dip balls in butter and roll in cinnamon sugar. Put balls in a greased tube pan or two small loaf pans and let rise for 30 minutes.
Bake at 350 degrees for 30-40 minutes.
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