Name: Conchas (Mexican Sweet Bread) recipe
Ingredients: 2 ½ teaspoons yeast;½ cup warm water;½ cup evaporated milk;⅜ cup white sugar;1 teaspoon salt;⅓ cup butter or margarine, melted;1 egg;4 cups all-purpose flour;½ teaspoon ground cinnamon;⅔ cup white sugar;½ cup butter or margarine;1 cup all-purpose flour;2 teaspoons ground cinnamon;1 teaspoon vanilla extract

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Ingredients

2 ½ teaspoons yeast ½ cup warm water ½ cup evaporated milk ⅜ cup white sugar 1 teaspoon salt ⅓ cup butter or margarine, melted 1 egg 4 cups all-purpose flour ½ teaspoon ground cinnamon ⅔ cup white sugar ½ cup butter or margarine 1 cup all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon vanilla extract

Nutrition Info

394.5 calories carbohydrate: 58.9 g cholesterol: 52.4 mg fat: 14.5 g fiber: 1.8 g protein: 7.1 g saturatedFat: 8.8 g servingSize: - sodium: 303.1 mg sugar: 18.6 g transFat: : - unsaturatedFat: : -

Directions

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.
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.
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.
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.
Preheat the oven to 375 degrees F (190 degrees C). Bake for 20 minutes, or until lightly golden brown.

Recipe Yield

12 conchas

Recipe Note

I got this recipe from my friends mom who owns a Mexican Bakery. When they made these one day for my family they loved them - even my brother who is sooo picky. Now they ask for them all the time. Although they are a little time consuming it is well worth it at the end!

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