Recipe Image

Conchas Mexican Sweet Bread

  • Expert
  • 12 rolls
  • 2 hr 20 min
Baking Success Or Baking Mess

Ingredients

3 1/2 to 4 cups all-purpose flour
1/2 cup Fleischmann's® Corn Starch
1 (2-1/4 tsp.) 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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