Conchas (streusel-topped Mexican sweet buns)

Warm the milk over the heat, swirling, a few seconds to about 110 degrees, a little warmer than body temperature.

Add the active dry yeast and a little sugar to the milk, stir and leave until foamy.

Pour into the stand mixer, add the eggs and mix to combine.

Very slowly add the bread flour, then the all-purpose flour, the tablespoon of sugar and the salt; mix on slowish speed until the dough is elastic and smooth.

Add the room-temperature butter in small pieces a little at a time, each addition fully incorporated before the next.

Rise either covered with plastic in the refrigerator overnight, or covered with a kitchen towel in a warm spot until doubled, an hour to two hours.

Once doubled, cover with plastic and refrigerate about an hour to firm up for shaping.

For the streusel, beat the room-temperature butter with the sugar until incorporated; on lowest speed add the flour slowly, then the ground cinnamon. Transfer to a small bowl; refrigerate to firm up if the kitchen is warm.

If the dough feels oily at any point, refrigerate a few minutes to firm it.

On a very lightly floured board, divide the dough into nine even pieces and roll each into a ball.

Rise until doubled, about an hour depending on the kitchen.

Brush each bun with a little beaten egg.

Press a walnut-sized piece of streusel between two sheets of plastic in a tortilla press and lay the thin round over each concha.

Cut the shell pattern with a sharp paring knife, slicing only through the streusel.

Bake in the middle of a 350-degree oven about 25 to 30 minutes, rotating the pan halfway.