Place milk, water, softened butter, egg, granulated sugar, salt, all-purpose flour, and active dry yeast in the bread machine in the order listed.

Start the dough cycle on your bread machine.

Once the dough cycle is complete, remove the dough from the machine.

Divide the dough into 12 equal pieces.

Shape each piece into a ball.

Place the dough balls 2 inches apart on greased cookie sheets.

Cover the cookie sheets and let the dough rise until doubled in size, approximately 45 to 60 minutes.

While the dough is rising, prepare the flavored topping mix.

In a separate bowl, beat sugar and butter until light and fluffy.

Stir in flour until the mixture reaches the consistency of a thick paste.

Stir in cinnamon and vanilla extract.

Divide the topping mix into 12 equal pieces.

Pat each piece of topping into a 3-inch circle.

Place one circle of topping mix on each dough ball, gently shaping it down over the ball.

Using a table knife, make 5 or 6 cuts across the topping to create a shell pattern.

Preheat oven to 375 degrees F (190 degrees C).

Bake the conchas until golden brown, approximately 15 to 20 minutes.

Let cool slightly before serving.