Conchas Mexican Sweet Pan Dulce

In a small bowl, combine the warm milk, 1 tablespoon of the 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 or stand mixer, combine the remaining granulated sugar, flour, and salt. Add the activated yeast mixture, eggs, softened butter, and vanilla extract. Mix on low speed with a dough hook until the ingredients are just combined, then increase to medium speed and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.

Form the dough into a ball and place it in a lightly oiled 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 topping. In a medium bowl, combine the powdered sugar, flour, and softened vegetable shortening or butter. Mix with your hands until a smooth, paste-like dough forms. Divide the topping in half. For vanilla conchas, leave one half as is and add vanilla extract. For chocolate conchas, mix the cocoa powder into the other half.

Once the dough has doubled, gently punch it down and divide it into 12 equal pieces. Roll each piece into a smooth ball and place them on baking sheets lined with parchment paper, spaced a few inches apart. Flatten each ball slightly. Take a portion of the topping dough, flatten it into a thin disc, and place it gently on top of each dough ball. Use a concha cutter or a knife to create the signature shell pattern on the topping, being careful not to cut into the bread dough.

Cover the shaped conchas loosely with plastic wrap or a towel and let them rise in a warm place for another 30-45 minutes, or until visibly puffy. Preheat your oven to 350F (175C). Bake the conchas for 18-22 minutes, or until the bread is golden brown on the bottom and the topping is lightly set. Let them cool on a wire rack before serving.