Conchas Mexican Sweet Pan Dulce

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

To the yeast mixture, add the remaining granulated sugar, eggs, softened butter, salt, and vanilla extract. Mix well. Gradually add the 4 cups of all-purpose flour, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface.

Knead the dough for 10-15 minutes until it is smooth, elastic, and no longer sticky. If using a stand mixer, use the dough hook on medium-low speed for 8-10 minutes. Form the dough into a ball.

Lightly grease a clean bowl with oil. Place the dough ball in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel 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 concha topping. In a medium bowl, combine the 1 1/2 cups of flour, powdered sugar, and softened vegetable shortening or butter. Mix with your hands until a smooth, paste-like dough forms. Divide the topping dough in half. Leave one half plain (vanilla) and mix 1 tablespoon of cocoa powder into the other half for chocolate topping, if desired.

Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a smooth ball and place them on baking sheets lined with parchment paper, leaving space between them. For the topping, divide each topping dough (vanilla and chocolate) into 6 equal portions. Flatten each portion into a thin disc, about 3 inches in diameter. Carefully place a topping disc over each dough ball. Use a concha cutter or a knife to gently score a shell pattern onto the topping, without cutting into the bread dough itself.

Cover the shaped conchas loosely with plastic wrap or a clean kitchen towel and let them rise again in a warm place for another 45-60 minutes, or until noticeably puffy.

Preheat your oven to 350°F (175°C). Bake the conchas for 15-20 minutes, or until the bread is golden brown on the bottom and the topping is set but not heavily browned. Remove from the oven and let them cool slightly on a wire rack before serving. Enjoy them warm!