Mexican Conchas

Summary

Ingredients

• 2 ½ teaspoons dry yeast
• 120 ml water
• 120 ml condensed milk
• 75 grams sugar
• 1 teaspoon salt
• 75 g butter, melted
• 515 g flour
• 1 egg (s)
• 0.5 teaspoon ½ cinnamon
• 135 grams sugar
• 30 grams flour
• 2 teaspoons cinnamon
• 1 teaspoon vanilla extract
• 110 g butter, soft

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Instructions

1. Put the yeast and warm water in a bowl. Add the condensed milk, 75 g sugar, 75 g melted butter, salt, egg and about half of 515 g flour. Gradually mix in the remaining flour and 1/2 teaspoon cinnamon.
2. Knead the dough for 6 - 8 minutes, place in a greased bowl and turn once to grease the dough evenly. Let go for an hour.
3. In the meantime, stir together 135 g sugar and 110 g softened butter and gradually mix in 30 g flour until a thick paste is formed. Halve these and mix in 1 teaspoon vanilla extract in one half, and 2 teaspoons cinnamon in the other.
4. Cut the dough into 12 equal parts. Shape these into balls and place on a greased baking sheet. Shape the topping into 6 balls each and press flat. Then place these circles on the dough balls and score twice lengthways and twice across with a knife.
5. Cover and let rise for 45 minutes.
6. Bake in the oven at 190 degrees for about 20 minutes until the conchas are golden brown.