Like tortillas, these sweet round loaves have no equivalent name in English.

1 c. milk
6 tbsp. butter, softened
1/2 c. sugar
1 tsp. salt
1 tsp. vanilla extract
1 env. active dry yeast (1 tbsp.)
Pinch sugar
1/4 c. warm water
About 4 1/2 c. all-purpose flour
2 egg yolks
1 egg, separated
2 tsp. water

Scald milk by heating to just under boiling point bout 180 degrees. Pour hot scalded milk over butter, 1/2 cup sugar and salt in a large bowl. Stir to dissolve sugar. Cool to lukewarm. Stir in vanilla. Stir in yeast and pinch of sugar into 1/4 cup warm water. Let stand until yeast is softened.

Beat 2 cups of flour into cooled milk mixture. Beat in softened yeast and 3 egg yolks. Refrigerate egg white. Add enough remaining flour to milk mixture to make a stiff dough. Turn out onto a lightly floured surface. Knead until smooth and elastic, at least 10 minutes. Add more flour is needed. Clean and grease bowl. Place dough in bowl, turning to grease all sides. Cover with a dry cloth towel. Let stand in a warm place free from drafts until double in bulk, about 1 hour.

Punch down dough. Turn out onto surface and knead 5 times. Let dough rest while greasing 2 baking sheets. Divide dough in half. Knead each half 5 times. Roll out 1 piece of dough to an 8 inch circle. Use a razor blade or very sharp knife to make four 1/2 inch deep slashes 4 inches longer, marking a 4 inch square in center of loaf. Repeat with remaining dough.

Place loaves on prepared baking sheets. Cover loosely with towels. Let stand in a warm place until doubled in bulk, about 45 minutes. Preheat oven to 350 degrees. Beat reserved egg white with 2 teaspoons water. Brush loaves evenly with egg white mixture. Bake 25 to 30 minutes or until browned and loaves sound hollow when tapped on top. Remove from baking sheets. Cool on racks. Makes 2 loaves.