Conchas (Mexican Sweet Bread)

In a large bowl stir together the yeast and warm water. Mix in the milk 3/8 cup sugar 1/3 cup melted butter salt egg and half of the flour. Gradually mix in the remaining flour and 1/2 teaspoon cinnamon. Turn the dough out onto a floured counter to knead as soon as it pulls together enough.

Knead for 6 to 8 minutes until smooth and elastic. Place in a large greased bowl and turn the dough to coat. Cover and let rise in a warm place until doubled about 1 hour.

Make the topping while the dough rises. In a medium bowl beat 2/3 cup sugar and 1/2 cup butter until light and fluffy. Stir in the flour until the mixture is the consistency of thick paste. Divide into two parts and place one part in a separate bowl. Mix cinnamon into one half and vanilla into the other half.

When the dough is done rising cut into 12 even-sized pieces. Shape into balls and place on a greased cookie sheet spacing about 3 inches apart. Divide each bowl of topping into 6 balls and pat flat. Place circles of topping on top of the dough balls patting down lightly. Use a knife to cut grooves in the topping like a clam shell. Cover and let rise until doubled about 45 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Bake for 20 minutes or until lightly golden brown.