Conchas (Mexican Sweet-Topped Buns) - cooking recipe

Ingredients

3 teaspoons active dry yeast
1/2 cup warm water (105 degrees F to 115 degrees F or 40 to 46 celsius)
1/2 cup lukewarm milk (scalded, then cooled)
1/3 cup granulated sugar
1/3 cup butter, softened
1 teaspoon salt
1 egg
3 1/2 - 4 cups all-purpose flour
Flavored Topping Dough
1/3 cup granulated sugar
1/4 cup butter or 1/4 cup margarine
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1 1/2 teaspoons orange zest

Preparation

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.