Fiesta Tea

Conchas (Mexican Sweet Rolls)

Makes 15

2 cups all-purpose flour, divided
2 tablespoons plus 2 teaspoons granulated sugar
11/8 teaspoons active dry yeast
½ teaspoon kosher salt
1/3 cup evaporated milk
3 tablespoons unsalted butter, cubed and softened
2 tablespoons plus 2 teaspoons water
1 large egg
Egg Streusel Topping (recipe follows)

• In the bowl of a stand mixer fitted with the paddle attachment, beat together 1 cup flour, sugar, yeast, and salt at low speed until combined.

• In a small saucepan, heat together evaporated milk, butter, and 2 tablespoons plus 2 teaspoons water over medium heat until mixture registers 120° to 130° on a candy thermometer. With mixer at low speed, add hot milk mixture to flour mixture. Increase mixer speed to medium, and beat for 2 minutes. Add egg and ½ cup flour; beat at high speed for 2 minutes. Gradually add remaining ½ cup flour, beating until a soft dough forms.

• Switch to the dough hook attachment; beat at medium speed until dough is smooth but still sticky, approximately 5 minutes. Turn out dough onto a lightly floured surface, and knead until very soft, smooth, and no longer sticky, approximately 1 minute. If dough seems too sticky, add 2 tablespoons more flour. (Dough should be on the soft side, so don’t add too much flour,