Almond Conchas

Ingredients

• 0.5 cups whole milk
• 0.5 cups evaporated milk
• 0.33 cups white sugar
• 0.33 cups canola oil
• 0.5 packages marzipan , 4 ounce
• 1 teaspoon salt
• 1 egg
• 1 package active dry yeast , .25 ounce
• 4 cups all-purpose flour , or as needed
• 0.5 teaspoons canola oil

Instructions

1. 1

   Combine milk, evaporated milk, sugar, 1/3 cup canola oil, marzipan, and salt in a large microwave-safe bowl. Microwave for 50 seconds. Mix in egg, then yeast. Let stand until foamy, about 5 minutes.

2. 2

   Add 3 cups flour and mix well. Add enough of the remaining flour to bring dough together. Knead dough in the bowl until pliable, 5 to 6 minutes. Move dough to one side and grease bowl with 1/2 teaspoon oil. Cover bowl with plastic wrap and set aside until dough doubles in size, about 1 hour.

3. 3

   Meanwhile, make topping. Combine sugar and butter in a stand mixer fitted with the paddle attachment. Beat on low speed for 1 minute. Increase speed to high and continue beating. Add marzipan, almond extract, and salt; beat until creamy. Add flour and beat until combined and pliable. Cover bowl and set aside.

4. 4

   Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with parchment paper.

5. 5

   Cut dough into 20 pieces. Shape into semi-flat rolls. Arrange them in the baking pan.

6. 6

   Cut topping mixture into 20 equal pieces. Place each piece between 2 sheets of parchment paper and press into a 2-inch circle. Place 1 circle over each roll. Use a butter knife to score the tops in a decorative pattern.

7. 7

   Cover baking pan with plastic wrap. Let rise until doubled, 45 to 55 minutes.

8. 8

   Bake in the preheated oven until puffed and golden, about 18 minutes.