Conchas Mexican Sweet Pan Dulce

In a small 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.

In a large mixing bowl, combine the remaining granulated sugar, 4 cups of all-purpose flour, and salt. Add the activated yeast mixture, eggs, softened butter, and vanilla extract. 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 it is smooth, elastic, and no longer sticky. 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 is rising, prepare the topping. In a medium bowl, combine 1 1/2 cups all-purpose flour, powdered sugar, softened vegetable shortening, and 1/2 teaspoon vanilla extract. Mix with your hands until a soft, uniform dough forms. Divide into 8 equal portions.

Once the dough has doubled, gently punch it down and divide it into 8 equal portions. Roll each portion into a smooth ball. Place the dough balls on a baking sheet lined with parchment paper, leaving space between them.

Take each portion of the topping dough and flatten it into a thin disk, about 3-4 inches in diameter. Gently place a topping disk over each dough ball, pressing lightly to adhere. Use a concha cutter or a knife to carefully score a shell pattern onto the topping. Cover the baking sheet loosely with plastic wrap and let the conchas rise again for 30-45 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 and the topping is set. The topping should not brown too much. Remove from the oven and let cool slightly on a wire rack before serving.