MEXICAN SWEET BUNS (CONCHAS)

I am a pastry devotee through and through so I'm not sure why it took me so long to make these delicious Mexican sweet buns. I've had them bookmarked for ages. They have just about everything I want in a pastry. They are soft and cottony at the center with a crunchy sweet coating, and (this is important) they're darn cute, too.

I figure now is a great time to post these because next week we say hello to the month of May and soon after, we'll be planning our courses for Cinco de Mayo. How festive would these look on a dessert table next to churros and fried ice cream cake? Yes, they need to happen.

There's a bit of waiting that goes with making these rolls, but they are worth every moment spent babysitting rising sweet dough.

Ingredients:
Buns

• 3 teaspoons active dry yeast
• 1/2 cup warm water, 105 to 115°F
• 1/2 cup lukewarm milk
• 1/3 cup granulated sugar
• 1/3 cup butter, at room temperature
• 1 teaspoon salt
• 1 egg
• 3 1/2 cups all-purpose flour, plus more for dusting

Sugar paste topping

• 1/3 cup granulated sugar
• 1/4 cup margarine
• 1/2 teaspoon vanilla extract
• 1/2 cup all-purpose flour, plus more for dusting

Instructions:
Assorted gel food colors

1. Dissolve the yeast in warm water in the bowl of a standing mixer fitted with the paddle attachment. 
2. Add the milk, sugar, butter, salt, egg and 2 cups of flour. Stir together until just combined. Switch to the dough hook attachment.
3. Add an additional cup of flour and knead on medium-low speed. When the flour is incorporated, knead at medium speed for 5 minutes. The dough should be elastic and slightly sticky but easy to handle. If the dough is very sticky, knead in the additional flour. Place the dough in a large greased bowl and turn the dough over to coat. Cover with plastic wrap and allow it to rise in a warm place until doubled, about 1 1/2 hours.
4. .............................

for full recipes please see : www.sprinklebakes.com

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