Conchas (Mexican Sweet-Topped Buns)
Conchas (Mexican Sweet-topped Buns)
1 package regular active dry yeast
1/2 cup warm water (105 deg F to 115 deg F)
1/2 cup lukewarm milk (scalded, then cooled)
1/3 cup granulated sugar
1/3 cup butter, softened
1 tsp salt
1 egg
3 1/2 to 4 cups all-purpose flour
Flavored Topping Dough
Dissolve yeast in warm water in large bowl
Stir in milk, sugar, butter, salt, egg & 2 cups of the flour
Beat until smooth
Stir in enough remaining flour to make dough easy to h&le
Turn onto a lightly floured surface
Knead until smooth & elastic, about 5 min
Place in a large greased bowl, then turn greased side up
Cover & let rise in a warm place until double, about 1 1/2 hrs
The dough is ready if it leaves an indentation when touched
Meanwhile, prepare Flavored Topping Dough
Cover with plastic wrap to prevent from drying
Punch dough down
Divide into 12 equal pieces
Shape each piece into a ball
Place on greased cookie sheet
Flavored Topping Dough
1/3 cup granulated sugar
1/4 cup butter or margarine
1/2 cup all-purpose flour
1 tsp ground cinnamon
1/4 tsp vanilla extract
1 1/2 tsps grated orange peel
Beat sugar & margarine until light & fluffy
Stir in flour until mixture is the consistency of thick paste
Divide into 3 equal parts
Stir cinnamon into one part, vanilla extract into one part & orange peel into one part
Divide each part of dough into 4 equal pieces
Pat each piece into a 3-inch circle
Place 1 circle of Topping Dough on each ball of dough, shaping it down over the ball
Make 5 or 6 cuts across the topping, using a table knife, to form a shell pattern
Cover & let rise until double
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