Conchas Blancas Mexican Sweet Bread

Can be white or black sweet bread. From My Sweet Mexico Gerson. Good cookbook. This has to proof overnight. This is the Mexican sweet bread.

• Ready In: 48 hrs 35 mins
• Serves: 18

Ingredients

• 1  tablespoon  yeast
• 2  teaspoons  yeast
• 1 1⁄4 cups milk, scalded
• 3⁄4 cup sugar
• 4  cups flour
• 1  cup butter, soft
• 2  teaspoons salt
• 3  eggs

• topping

• 2  cups flour
• 1⁄2 teaspoon baking powder
• 2  cups powdered sugar
• 1⁄2 cup butter, soft
• 1  teaspoon vanilla
• 2  teaspoons cinnamon
• 3  tablespoons  cocoa (optional)

Directions

1. Dissolve yeast in warm milk with sugar.
2. Mix in yeast mixture beat until combined.
3. Add eggs one at a time.
4. Add butter and salt little at a time.
5. Knead until smooth and elastic; put in a greased bowl; let rise until doubled.
6. Flip over, cover with plastic wrap and refrigerate overnight.
7. Next day punch down; let rise until doubled.
8. While dough is rising, prepare topping.
9. If making chocolate, take out 3 tablespoons flour for cocoa.
10. Combine wet to dry.
11. Divide dough into 2 ounce pieces, the size of a tennis ball.
12. If sticky add little flour.
13. Place on parchment paper, flatten to form a dome shape, place 1 inch apart.
14. Roll topping into gumball sized shape and put on dome; flatten out to cover the dome.
15. Score topping 5 times diagonally so it looks like a sea shell.
16. Let rise until dough spring backs.
17. Bake in 350 degree Fahrenheit oven 35 to 45 minutes until bottom and sides are golden.