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1
Dissolve yeast in warm water in large bowl.
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2
Stir in milk, sugar, butter, salt, egg and 2 cups of the flour
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3
Beat until smooth.
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4
Stir in enough remaining flour to make dough easy to handle.
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5
Turn onto a lightly floured surface.
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6
Knead until smooth and elastic, about 5 minutes.
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7
Place in a large greased bowl, then turn greased side up.
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8
Cover and let rise in a warm place until double, about 1 1/2 hours.
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9
The dough is ready if it leaves an indentation when touched.
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10
Meanwhile, prepare Flavored Topping Dough.
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11
Refer to step 12
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12
Once your concha bread dough has rised, Punch dough down; divide into 12 equal pieces.
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13
Shape each piece into a ball place on greased cookie sheet.
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14
FLAVORED TOPPING DOUGH: Beat sugar and margarine until light and fluffy.
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15
Topping Dough: Stir in flour until mixture is the consistency of thick paste.Divide into 3 equal parts.
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16
Topping Dough: Stir cinnamon into one part, vanilla extract (coconut extract is delicious as well) into one part and orange zest into another part.
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17
I like to also color the vanilla and orange zest parts with food coloring the cinnamon part will be brown on its own.
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18
Divide each part of topping dough into 4 equal pieces.
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19
(So you should have twelve all together)
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20
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.
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21
Make 5 or 6 cuts across the topping, using a table knife, to form a shell pattern.
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22
Cover and let rise until double about 40 minutes.
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23
Heat oven to 375F.
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24
Bake buns until golden brown, about 20 minutes.
