You may not accept that it is possible to lose weight while on a diet which includes conchas (mexican sweet-topped buns) but it can happen. It is pivotal to not eat conchas (mexican sweet-topped buns) or other high calorie breads every day but in moderation.

As an example, I allow myself moderately high calorie food once per week. I eat a reduced calorie diet for most of the week, say 1200 to 1600 calories each day, and then on the last day, I eat whatever I want – without going crazy of course.

I have been using this method for the last 2 weeks and it has helped me to lose 5 kilos. I have not changed my exercise habits or taken any supplements or diet food. I have only been careful of what I eat most days of the week and then eat whatever I feel like one day per week.

I also find it makes things easier if you have some support when on a weight loss program and for that I registered with the Biggest Loser club. They have numerous tools to help you monitor your progress and achieve your goals.

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On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat mexican food. I never imagined|thought|believed I could lose 5 kilos while eating mexican meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some mexican food, I suggest|advise|propose you make conchas (mexican sweet-topped buns) which is one of my favourite|most admired|most adored|best loved mexican recipes.

Conchas (Mexican Sweet-topped Buns)

1 package regular active dry yeast
1/2 cup warm water (105 degrees F to 115 degrees F)
1/2 cup lukewarm milk (scalded, then cooled)
1/3 cup granulated sugar
1/3 cup butter, softened
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour
Flavored Topping Dough

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. Cover with plastic wrap to prevent from drying.

Punch dough down. Divide into 12 equal pieces. Shape each piece into a ball. Place on greased cookie sheet.

Flavored Topping Dough
1/3 cup granulated sugar
1/4 cup butter or margarine
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1 1/2 teaspoons grated orange peel

Beat sugar and margarine until light and fluffy. Stir in flour until mixture is the consistency of thick paste. Divide into 3 equal parts. Stir cinnamon into one part, vanilla extract into one part and orange peel into one part.

Divide each part of dough into 4 equal pieces. 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 degrees F. Bake buns until golden brown, about 20 minutes.

You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.