Conchas de Mazapan

Bloom yeast in the evaporated milk for about 10 minutes, set aside.

In large bowl add flour, sugar, cinnamon and break up the Mazapan in as well.

Beat your 3 eggs, add vanilla in.

Now your yeast/milk mixture into your flour mixture and pour in eggs as well mixing by hand- now add in your softened butter a little at a time.

Knead for about 20 minutes by hand until you form a nice round ball and it’s no longer sticky

Cover and let rise (about 2 hours, it’ll double in size)

Now it’s time to make your topping

Mix your flour, sugar, Mazapan and butter by hand until you form your dough-

After your dough has risen shape your conchas (i got 14 with this recipe)

Now with your topping make 14 round balls so you have enough for the conchas, flatten with a plate and cover your concha- use a knife to cut into your topping (decorate) you can xcross or the typical seashell shape-

Set aside and let rise again for 30 minutes

Preheat oven at 375

Bake for 15 and done!