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Conchas (Mexican Sweet Bread)

Reviewed: Sep. 26, 2011
You must try this recipe. The conchas are so delicious. Not hard at all to make. It did take me aprox. 3 hrs. from start to finish. After mixing the dough a bit I was scared it was not going to rise. After 30 min. in my warm oven it didn't looked like it had risen much. I turned up the heat a little and sure enough it doubled! Yay! I did not divide the topping and I added 1 tsp. vanilla, 1 tsp. cinnamon, and 2 Tbs. cocoa. I set the oven at 375 as suggested, but after 15 min. of baking they turned very brown. I did place foil paper on top of the cookie sheets, next time I won't. They looked beautiful. Soft inside and crunchy outside. They tasted better than the bakery. I will make them again with out a doubt. Tasty and so yummy!
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