Conchas Blancas Mexican Sweet Bread - cooking recipe

Ingredients

1 tablespoon yeast
2 teaspoons yeast
1 1/4 cups milk, scalded
3/4 cup sugar
4 cups flour
1 cup butter, soft
2 teaspoons salt
3 eggs
topping
2 cups flour
1/2 teaspoon baking powder
2 cups powdered sugar
1/2 cup butter, soft
1 teaspoon vanilla
2 teaspoons cinnamon
3 tablespoons cocoa (optional)

Preparation

Dissolve yeast in warm milk with sugar.
Mix in yeast mixture beat until combined.
Add eggs one at a time.
Add butter and salt little at a time.
Knead until smooth and elastic; put in a greased bowl; let rise until doubled.
Flip over, cover with plastic wrap and refrigerate overnight.
Next day punch down; let rise until doubled.
While dough is rising, prepare topping.
If making chocolate, take out 3 tablespoons flour for cocoa.
Combine wet to dry.
Divide dough into 2 ounce pieces, the size of a tennis ball.
If sticky add little flour.
Place on parchment paper, flatten to form a dome shape, place 1 inch apart.
Roll topping into gumball sized shape and put on dome; flatten out to cover the dome.
Score topping 5 times diagonally so it looks like a sea shell.
Let rise until dough spring backs.
Bake in 350 degree Fahrenheit oven 35 to 45 minutes until bottom and sides are golden.