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.