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Conchas Mexican Sweet-Topped Buns)
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 to 4 cups all-purpose flour
  • subheading: 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
Steps
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