Conchas (shells) are a Mexican sweet bread.

Ingredients:

Buns

• 2.5 tsp yeast
• 0.5 cups of warm water
• 0.5 cups of concentrated milk
• 3/8 cup sugar
• 1 teaspoon of salt
• 1/3 cup butter or margarine, melted
• 1 egg
• 4 cups premium flour
• 0.5 tsp ground cinnamon

Topping

• 2/3 cup sugar
• 0.5 cup butter or margarine
• 1 cup premium flour
• 2 tsp ground cinnamon
• 1 tsp vanilla extract

Preparation:

1. In a large bowl, combine the yeast and warm water. Add the milk, sugar, melted butter, salt, egg, and 2 cups of flour. Stir and gradually add the remaining flour and cinnamon. Once the dough comes together, turn it out onto a floured surface and continue kneading.
   
   Knead the dough for 6-8 minutes until smooth and elastic. Then place it in a large, oiled bowl and turn it over. Cover and let it rest in a warm place for about 1 hour, until the dough has doubled in size.
2. Prepare the toppingWhile the dough is rising, beat the sugar and butter in a medium bowl until light and fluffy. Add the flour and knead the mixture into a thick, paste-like consistency. Divide the mixture into two parts and place one part in a separate bowl. Stir in the cinnamon into one half and the vanilla into the other.
3. Once the dough has risen, cut it into 12 equal pieces. Form balls and place them on a greased baking sheet, spacing them 7 cm apart. Divide each half of the topping into 6 pieces and flatten them. Top the dough balls with circles of topping, pressing them lightly. Using a knife, score the topping to create a shell-like pattern. Cover with plastic wrap and let rise for about 45 minutes, until the dough has doubled in size.
   
   
   Culinary advice
   Aluminum foil cooks food evenly and keeps it moist. It's also a good way to store leftovers to keep them fresh. Using foil for kneading also saves you time on dishwashing..
4. Preheat oven to 190°C. Bake the buns for 20 minutes or until golden brown.