conchas (mexican sweet bread)

Ingredients

• Servings: 12
• 2 1/2 teaspoons yeast
• 1/2 cup warm water
• 1/2 cup evaporated milk
• 3/8 cup white sugar
• 1 teaspoon salt
• 1/3 cup butter or margarine, melted
• 1 egg
• 4 cups all-purpose flour
• 1/2 teaspoon ground cinnamon
• 2/3 cup white sugar
• 1/2 cup butter or margarine
• 1 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 2 hrs 20 mins


• in a large bowl, stir together the yeast and warm water. mix in the milk, 3/8 cup sugar, 1/3 cup melted butter, salt, egg and half of the flour. gradually mix in the remaining flour, and 1/2 teaspoon cinnamon. turn the dough out a floured counter to knead as soon as it pulls together enough.
• knead for 6 to 8 minutes, until smooth and elastic. place in a large greased bowl, and turn the dough to coat. cover, and let rise in a warm place until doubled, about 1 hour.
• make the topping while the dough rises. in a medium bowl, beat 2/3 cup sugar and 1/2 cup butter until light and fluffy. stir in the flour until the mixture is the consistency of thick paste. divide into two parts, and place one part in a separate bowl. mix cinnamon into one half, and vanilla into the other half.
• when the dough is done rising, cut into 12 even-sized pieces. shape into balls, and place on a greased cookie sheet, spacing about 3 inches apart. divide each bowl of topping into 6 balls, and pat flat. place circles of topping on top of the dough balls patting down lightly. use a knife to cut grooves in the topping like a clam shell. cover and let rise until doubled, about 45 minutes.
• preheat the oven to 375 degrees f (190 degrees c). bake for 20 minutes, or until lightly golden brown.