Conchas (Mexican Sweet Bread)

Ingredients

• 0.5 cups warm water
• 2.5 teaspoons yeast
• 4 cups all-purpose flour
• 0.5 cups evaporated milk
• 0.38 cups white sugar
• 0.33 cups butter , melted
• 1 large egg
• 1 teaspoon salt
• 0.5 teaspoons ground cinnamon

Instructions

1. 1

   Gather all ingredients.

2. 2

   To make the bread: Stir warm water and yeast together in a large bowl; let stand until yeast softens and begins to form a creamy foam, about 5 minutes.

3. 3

   Mix in 2 cups flour, milk, sugar, melted butter, egg, and salt until combined.

4. 4

   Gradually mix in remaining 2 cups flour and cinnamon until dough comes together.

5. 5

   Turn dough out onto a floured surface and knead until smooth and elastic, 6 to 8 minutes. Place in a large greased bowl; turn dough to coat.

6. 6

   Cover and let rise in a warm place until doubled, about 1 hour.

7. 7

   Meanwhile, make the topping: Beat sugar and butter in a medium bowl with an electric mixer until light and fluffy.

8. 8

   Stir in flour until a thick paste forms.

9. 9

   Transfer 1/2 of the paste to a separate bowl. Mix cinnamon into one half and vanilla into the other half.

10. 10

    Divide dough into 12 equal pieces. Shape into balls and place 3 inches apart on a greased cookie sheet.

11. 11

    Divide each bowl of topping into 6 balls; pat flat. Place circles of topping on top of dough balls, patting down lightly. Use a knife to cut grooves in the topping like a seashell.

12. 12

    Cover and let rise until doubled, about 45 minutes.

13. 13

    Preheat the oven to 375 degrees F (190 degrees C).

14. 14

    Bake in the preheated oven until lightly golden brown, about 20 minutes.