Conchas

Start to finish: Active: 1 hour | Inactive: 2 hours 30 minutes
Makes: 12 pieces

Ingredients
For the dough:
17.5 ounces (500 grams) all-purpose flour
5 ounces (140 grams) sugar
1¾ tablespoons (11 grams) active dry yeast
4.4 ounces (130 milliliters) milk, lukewarm
3 eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon (5 grams) salt
3.5 ounces (100 grams) butter, softened

For the sweet topping:
2 ounces (60 grams) vegetable shortening
2 ounces (60 grams) powdered sugar
2 ounces (60 grams) flour
1 tablespoon cocoa powder (for brown coating, optional)
1½ teaspoons cinnamon (for red coating, optional)
Yellow food coloring (for yellow coating, gel recommended, optional)

Method
For the dough:
Sift flour in the bowl of a stand mixer. Add sugar, yeast and warm milk. Using the hook attachment, mix on low speed until all ingredients are well combined. 

In a separate bowl, whisk eggs with vanilla extract and salt. Add the egg mixture slowly to the flour mixture and continue kneading. Add butter 1 tablespoon at a time and continue kneading until all the butter is incorporated and the dough is soft and elastic. Transfer dough to a clean bowl, cover with plastic wrap and let it rest until doubled in size, about 1–11/2 hours.

For the sweet topping:
Make the sweet topping while the dough is resting. Mix vegetable shortening, powdered sugar and flour until it forms a uniform paste. Divide the paste in 2–3 equal portions. If using, add cocoa powder to 1 of the portions and mix well to combine. If using, add cinnamon to 1 of the portions and mix well to combine. If using, add yellow food coloring to the final portion and mix well. Cover with plastic wrap and reserve. 

To assemble:
Once the dough has doubled in size, divide it in 12 portions of approximately 21/2 ounces (70 grams) and shape them into balls. Place the dough balls on a prepared baking sheet and flatten them slightly with the palm of your hand. Using a pastry brush, brush a thin layer of milk on all the buns. Don’t skip this step as it will help adhere the sweet topping to the dough.

Divide the sweet topping into 12 equal portions. Use your hands to press each ball into a flat circle, slightly larger in diameter than the dough buns. Place the sweet topping circles on top of the buns and press down firmly to flatten the dough. Using a concha cutter or knife, cut through the sweet topping to decorate them with the traditional concha design. Let conchas rise in a warm, draft-free place until doubled in size, about 45 minutes to 1 hour.

Heat oven to 350 F and bake 15 minutes, or until the bottom of the conchas are slightly golden brown.

Transfer to a wire rack and let cool to room temperature.