Conchas (Mexican Sweet-Topped Buns)

READY IN: 3hrs 20mins
YIELD: 12 Conchas




  • Dissolve yeast in warm water in large bowl.
  • Stir in milk, sugar, butter, salt, egg and 2 cups of the flour.
  • Beat until smooth.
  • Stir in enough remaining flour to make dough easy to handle.
  • Turn onto a lightly floured surface.
  • Knead until smooth and elastic, about 5 minutes.
  • Place in a large greased bowl, then turn greased side up.
  • Cover and let rise in a warm place until double, about 1 1/2 hours.
  • The dough is ready if it leaves an indentation when touched.
  • Meanwhile, prepare Flavored Topping Dough.
  • Punch dough down; divide into 12 equal pieces.
  • Shape each piece into a ball; place on greased cookie sheet.
  • Flavored Topping Dough.
  • Beat sugar and margarine until light and 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 and 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 and let rise until double — about 40 minutes.
  • Heat oven to 375 degrees F (190 celsius).
  • Bake buns until golden brown, about 20 minutes.