Conchas Mexican Sweet Pan Dulce

In a large bowl, or the bowl of a stand mixer, combine 1 cup of flour, the granulated sugar, active dry yeast, and salt. Whisk to combine. Pour in the warm milk and mix until just combined. Let sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.

Add the remaining 3 cups of flour, the eggs, and 1 teaspoon of vanilla extract to the yeast mixture. Using a dough hook attachment (or by hand), mix on low speed until a shaggy dough forms. Gradually add the softened butter, one piece at a time, allowing each piece to incorporate before adding the next. Increase speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. It will be soft and slightly sticky.

Lightly grease a large bowl. Transfer the dough to the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Place in a warm, draft-free spot for 1.5 to 2 hours, or until the dough has doubled in size.

While the dough is rising, prepare the topping. In a medium bowl, combine the powdered sugar, 1 cup of all-purpose flour, and vegetable shortening. Use your hands or a pastry blender to mix until a soft, uniform paste forms. Knead lightly until smooth. If making chocolate conchas, divide the topping in half and mix 1 tablespoon of cocoa powder into one half. Mix 1/2 teaspoon vanilla extract into the other half for the classic white topping.

Once the dough has risen, gently punch it down and divide it into 12 equal pieces (about 80-90g each). Roll each piece into a smooth ball. Place the dough balls on baking sheets lined with parchment paper, leaving space between them. For the topping, divide each color of topping into 6 equal portions. Flatten each topping portion into a thin disc (about 3 inches in diameter) and carefully place it on top of a dough ball. Using a concha cutter or a small knife, gently score the topping with a shell pattern without cutting into the dough.

Cover the shaped conchas loosely with plastic wrap or a damp cloth and let them rise again in a warm spot for 45-60 minutes, or until visibly puffy. Preheat your oven to 350°F (175°C) during the last 15 minutes of the second rise. Bake the conchas for 15-20 minutes, or until lightly golden brown on the bottom and edges, and the topping is set. Do not overbake. Transfer to a wire rack to cool slightly before serving.