1 package yeast 3/4 c warm water 3/4 c sugar 3 tbsp butter, melted 2 eggs, beaten 1/2 tsp salt 3 1/2 c flour
1 c sugar 1 c flour 1 tsp cinnamon 1/8 tsp salt 1/2 c butter 1 egg yolk
For Sweet Bread Dough
Dissolve yeast in warm water (about 5 minutes). Add sugar, melted butter, eggs and salt and mix thoroughly.
Slowly add in the flour, continuing to mix well. Form into a ball and place in a greased bowl, turning to grease all sides.
Cover and let rise in a warm place until doubled (about 90 minutes).
Turn the dough on to a floured board and knead for 2-3 minutes until the dough is smooth and has an elasticity. Divide into 18 balls.
Place balls on a greased baking pan (a couple of inches apart). Using your hand, flatten each ball slightly.
Combine flour, sugar, cinnamon and salt. Cut in butter until mixture crumbles. Add in the egg yolk and mix well. (*for chocolate conchas add in 1 tbsp cocoa)
Roll mixture into 18 balls.
Roll out each ball into a circle that will fit over the top of each sweet bread roll. Be sure to cover the entire top surface of each roll.
Cut your pattern into the top of each roll with a knife. Some thing cross-cross grids, and others make a seashell like swirl of lines on the top. Be careful NOT to cut into the sweet bread dough -- only into the topping.
Cover and let rise in a warm place, until doubled (about 30 minutes)