Pan Dulce (Conchas)

Warm milk to about 110°F (43°C). Transfer to a stand mixer bowl or large bowl. Mix in half the sugar and the yeast. Let sit for 5 minutes until bubbly.

Whisk in eggs, vanilla, salt, and remaining sugar. Then whisk in half the flour until a smooth paste forms.

Stir in melted butter. Add the remaining flour and attach a dough hook. Mix on medium speed for 5-7 minutes until the dough is smooth and pulls away from the sides of the bowl.

Transfer dough to a lightly oiled bowl, cover, and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.

In a medium bowl, mix flour and powdered sugar. Add the very soft butter and vanilla extract. Work with a spatula or clean hands until a smooth paste forms. Divide and flavor with cinnamon or cocoa powder, or add food coloring if desired.

Lightly flour a counter and invert the dough. Divide into 12 equal pieces (about 90g each). Shape each piece into a smooth ball.

Place each dough ball onto a baking sheet lined with parchment paper, leaving space between them. You can shape them into rolls by cupping the dough in your hand and moving in small circles on the un-floured counter.

Portion about 1.5 tbsp of the topping mixture (about 30g). Flatten into thin disks large enough to cover the dough balls. Place a disk over each dough ball and gently press to adhere. Use a sharp knife to cut a pattern (like concha shells) into the topping.

Loosely cover the shaped conchas with plastic wrap and let rise for about 30 minutes, or until roughly doubled in size. Preheat oven to 350°F (175°C).

Bake at 350°F (175°C) for 18-20 minutes, or until the bottoms are golden brown.