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Conchas (Mexican Sweet Bread)

Reviewed: Apr. 30, 2010
These taste just like the ones from my mexican bakery! With the topping I made two colors and added almond extract to one color, vanilla to the other. I also doubled the recipe and made the pastries 2 inches across to make just over 50 of them. I took them to a gathering at my Tia's house and everyone loved them and couldn't believe I made them! These are also really good dipped in coffee!
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