Conchas Mexican Sweet Pan Dulce

In a large mixing 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, melted butter, beaten eggs, and vanilla extract. Mix well. Gradually add the flour and salt, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. Knead for 8-10 minutes until the dough is smooth and elastic. Place the dough in a lightly oiled 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 rises, prepare the topping. In a medium bowl, cream together the softened shortening (or butter) and powdered sugar until light and fluffy. Gradually mix in the 1/2 cup of all-purpose flour until a soft, uniform paste forms. Divide the topping in half. For classic Conchas, leave one half plain. For chocolate Conchas, mix cocoa powder into the other half. Roll each topping portion into a log and wrap in plastic wrap. Refrigerate until ready to use.

Once the dough has risen, gently punch it down and divide it into 12 equal pieces. Roll each piece into a smooth ball. Place the dough balls on baking sheets lined with parchment paper, leaving space between them. Take the chilled topping and divide each half (plain and chocolate) into 6 equal portions. Flatten each topping portion into a thin disc, slightly larger than the dough balls. Carefully place a topping disc over each dough ball, gently pressing to adhere.

Using a Concha cutter or a sharp knife, gently score a shell pattern onto the sugar topping of each Concha, being careful not to cut through the dough. Cover the shaped Conchas loosely with plastic wrap or a clean kitchen towel and let them rise again in a warm place for another 30-45 minutes, or until visibly 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 and slightly cracked. The topping should not melt completely. Remove from the oven and let cool slightly on a wire rack before serving.