Conchas Mexican Sweet Bread
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A favourite treat from Mexican bakeries - now you can bake your own!

Category Breads and Rolls Serves 12 rolls
Cooking Time 01:35 Kid Friendly Yes
Conchas Mexican Sweet Bread
1
 
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A favourite treat from Mexican bakeries - now you can bake your own!

Category Breads and Rolls
Serves 12 rolls
Cooking Time 01:35
Kid Friendly Yes
 
 
 
Fleischmann's®
 
 
Ingredients
 
3 1/2 to 4 cups all-purpose flour
1/2 cup Fleischmann's® Corn Starch
1 envelope Fleischmann's® Quick Rise Yeast
1/2 cup sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/2 cup evaporated milk
1/2 cup water
1/3 cup butter
1 egg
Topping
2/3 cup sugar
1/2 cup butter
1 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon pure vanilla extract
 
Instructions
 
Combine 2 cups flour, cornstarch, undissolved yeast, sugar, salt, cinnamon and allspice in a large bowl. Heat evaporated milk, water and butter until very warm (120°F to 130°F). Add milk mixture to dry ingredients. Add egg and beat 2 minutes at medium speed of electric mixer; scraping bowl occasionally. 

Increase speed to high and beat 2 minutes. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic; about 8 to 10 minutes. Cover and let rest 10 minutes.

For topping:
Beat 2/3 cup sugar and 1/2 cup butter until light and fluffy with electric mixer. Stir in flour, cinnamon and vanilla; mix well.  Form into a large ball and set aside.

Divide dough into twelve pieces.  Form into 3-inch balls and flatten into rolls.  Place on greased baking sheets. Divide topping mixture into 12 equal portions and flatten into 1/4-inch thick disks. Place a disk on top of roll; press into dough. Slice decorative grooves through topping and into dough with a sharp knife.  Let rise 30 minutes. 

Bake in preheated oven at 375°F for 20 to 25 minutes; until rolls are lightly browned.  Cool on a wire rack.
 
 
 
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