Conchas (Mexican Sweet Bread)

1 . Stage

Make bread: Stir together warm water and yeast in a large bowl. Mix in 2 cups flour, milk, sugar, melted butter, egg, and salt until combined. Gradually mix in remaining 2 cups flour and cinnamon until dough comes together.

2 . Stage

Turn dough out onto a floured surface and knead until smooth and elastic, 6 to 8 minutes. Place in a large greased bowl; turn dough to coat. Cover and let rise in a warm place until doubled, about 1 hour.

3 . Stage

Meanwhile, make topping: Beat sugar and butter in a medium bowl until light and fluffy. Stir in flour until a thick paste forms. Transfer 1/2 of the paste to a separate bowl. Mix cinnamon into one half and vanilla into the other half.

4 . Stage

Divide dough into 12 equal pieces. Shape into balls and place 3 inches apart on a greased cookie sheet.

5 . Stage

Divide each bowl of topping into 6 balls; pat flat. Place circles of topping on top of 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.

6 . Stage

Preheat the oven to 375 degrees F (190 degrees C).

7 . Stage

Bake in the preheated oven until lightly golden brown, about 20 minutes.