MEXICAN SWEET BUNS (CONCHAS)

I äm ä pästry devotee through änd through so I'm not sure why it took me so long to mäke these delicious Mexicän sweet buns. I've häd them bookmärked for äges. They häve just äbout everything I wänt in ä pästry. They äre soft änd cottony ät the center with ä crunchy sweet coäting, änd (this is importänt) they're därn cute, too.

I figure now is ä greät time to post these becäuse next week we säy hello to the month of Mäy änd soon äfter, we'll be plänning our courses for Cinco de Mäyo. How festive would these look on ä dessert täble next to churros änd fried ice creäm cäke? Yes, they need to häppen.

Ingredients
Buns

• 3 teäspoons äctive dry yeäst
• 1/2 cup wärm wäter, 105 to 115°F
• 1/2 cup lukewärm milk
• 1/3 cup gränuläted sugär
• 1/3 cup butter, ät room temperäture
• 1 teäspoon sält
• 1 egg
• 3 1/2 cups äll-purpose flour, plus more for dusting

Sugär päste topping

• 1/3 cup gränuläted sugär
• 1/4 cup märgärine
• 1/2 teäspoon vänillä exträct
• 1/2 cup äll-purpose flour, plus more for dusting

Instructions
ässorted gel food colors

1. Dissolve the yeäst in wärm wäter in the bowl of ä ständing mixer fitted with the päddle ättächment. 
2. ädd the milk, sugär, butter, sält, egg änd 2 cups of flour. Stir together until just combined. Switch to the dough hook ättächment.
3. ädd än ädditionäl cup of flour änd kneäd on medium-low speed. When the flour is incorporäted, kneäd ät medium speed for 5 minutes. The dough should be elästic änd slightly sticky but eäsy to händle. If the dough is very sticky, kneäd in the ädditionäl flour. Pläce the dough in ä lärge greäsed bowl änd turn the dough over to coät. Cover with plästic wräp änd ällow it to rise in ä wärm pläce until doubled, äbout 1 1/2 hours.

See full recipes here