Mexico

Conchas (Mexican Sweet Bread)

-2 1/2 tsp yeast
-1/2 C warm water
-1/2 C evaporated milk
-3/8 C white sugar
-1 tsp salt
-1/3 C butter or margarine, melted
-1 egg
-4 C all-purpose flour
-1/2 tsp gr. cinnamon

Topping:
-2/3 C white sugar
-1/2 C butter or margarine
-1 C all-purpose flour
-2 tsp gr. cinnamon
-1 tsp vanilla extract

1) 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 onto a floured counter to knead as soon
as it pulls together enough.
2) 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.
3) 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.
4) 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.
5) Preheat the oven to 375 degrees F (190 degrees C). Bake for 20
minutes, or until lightly golden brown.