Conchas de Mazapan

4 cups All Purpose flour
3/4 cups sugar
1 package active dry yeast ( 2 1/4 teaspoon )
3 eggs ( room temp )
1 stick unsalted butter (room temp)
1/2 cup evaporated milk
1 teaspoon cinnamon
1 teaspoon vanilla
2 large Mazapan
For topping
1 stick unsalted butter (room temp)
1 cup all purpose flour
3/4 cup sugar
2 large 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!