Conchas Mexican Sweet Pan Dulce

In a small bowl, combine the warm milk, 1 tablespoon of granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.

In a large mixing bowl, combine the remaining granulated sugar, flour, and salt. Add the activated yeast mixture, eggs, and softened butter. Mix with a stand mixer fitted with a dough hook or by hand until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

While the dough is rising, prepare the topping. In a medium bowl, cream together the powdered sugar, softened shortening or butter, and 1/2 cup all-purpose flour until well combined and smooth. Add vanilla extract. Divide the topping in half; for chocolate conchas, mix cocoa powder into one half.

Once the dough has doubled, punch it down gently and divide it into 12 equal portions. Roll each portion into a smooth ball and place them on baking sheets lined with parchment paper. Flatten each dough ball slightly. Roll out portions of the topping into thin disks and gently press one onto each dough ball. Use a concha cutter or a knife to carefully score a shell pattern onto the topping. Cover and let rise for another 45-60 minutes, or until puffy.

Preheat your oven to 350 degrees F (175 degrees C). Bake the conchas for 18-22 minutes, or until lightly golden brown on the bottom and the topping is set. Remove from the oven and let cool on a wire rack. Serve warm or at room temperature.