Conchas (Mexican Sweet Bread)

• Prep Time: 20 Minutes
• Ready In: 2 hours 25 minutes
• Cook Time: 20 Minutes
• Yields: 12 servings

INGREDIENTS for the bread:

• 2 1/2 teaspoons yeast
• 1/2 cup warm water
• 3/8 cup white sugar
• 1/2 cup evaporated milk
• 1 teaspoon salt
• 1/3 cup butter or margarine (melted)
• 1 egg
• 4 cups all-purpose flour
  1/2 teaspoon ground cinnamon

Ingredients for the toppings

• 2/3 cup white sugar
  1/2 cup butter or margarine
  1 cup all-purpose flour
  2 teaspoons ground cinnamon
  1 teaspoon vanilla extract

DIRECTIONS:

1. In a large bowl, stir together the yeast, warm water, and sugar. Make sure that it produces a lot of bubbles. If it does not bubble, the yeast is not working.
2. Mix in the milk, 1/3 cup melted butter, salt, egg and half of the flour.
3. Gradually mix in the remaining flour, and 1/2 teaspoon cinnamon.
4. Turn the dough out onto a floured counter to knead as soon as it pulls together enough.
5. Knead until you can form a nice big ball of dough.
6. Place in a large, greased bowl and turn the dough to coat.
7. Cover and let rise in a warm place until the dough has doubled in size, about 1 hour.
8. 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.
9. When the dough is done rising, cut into 12 even-sized pieces.
10. Shape into balls, and place on a greased cookie sheet, spacing about 3 inches apart.
11. Divide each bowl of topping into 6 balls, and pat flat.
12. Place circles of topping on top of the dough balls patting down lightly.
13. Use a knife to cut grooves in the topping like a clam shell.
14. Cover and let rise until the dough has doubled in size, about 45 minutes.
15. Preheat the oven to 375 degrees F (190 degrees C).
16. Bake for 20 minutes, or until lightly golden brown.