Dissolve yeast in warm water in large bowl.

Stir in milk, sugar, butter, salt, egg and 2 cups of the flour

Beat until smooth.

Stir in enough remaining flour to make dough easy to handle.

Turn onto a lightly floured surface.

Knead until smooth and elastic, about 5 minutes.

Place in a large greased bowl, then turn greased side up.

Cover and let rise in a warm place until double, about 1 1/2 hours. The dough is ready if it leaves an indentation when touched.

Meanwhile, prepare Flavored Topping Dough. Refer to step 12

Once your concha bread dough has rised, Punch dough down; divide into 12 equal pieces.

Shape each piece into a ball place on greased cookie sheet.

FLAVORED TOPPING DOUGH: Beat sugar and margarine until light and fluffy.

Topping Dough: Stir in flour until mixture is the consistency of thick paste.Divide into 3 equal parts.

Topping Dough: Stir cinnamon into one part, vanilla extract (coconut extract is delicious as well) into one part and orange zest into another part. I like to also color the vanilla and orange zest parts with food coloring the cinnamon part will be brown on its own.

Divide each part of topping dough into 4 equal pieces. (So you should have twelve all together)

Pat each piece into a 3-inch circle.Place 1 circle of Topping Dough on each ball of dough, shaping it down over the ball.

Make 5 or 6 cuts across the topping, using a table knife, to form a shell pattern. Cover and let rise until double about 40 minutes.

Heat oven to 375°F. Bake buns until golden brown, about 20 minutes.