Conchas

Instructions

1. Prepare the yeast
   In a small bowl, combine warm milk and warm water. Sprinkle the yeast over the liquid and add 1 tablespoon of the sugar. Let stand for 5-10 minutes until foamy and activated.
2. Make the dough
   In a large mixing bowl or stand mixer, combine 4 cups of flour, the remaining sugar, and salt. Add the activated yeast mixture, softened butter, eggs, and vanilla extract. Mix until a soft dough forms. If using a stand mixer, use the dough hook and knead for about 8 minutes. If mixing by hand, turn onto a floured surface and knead for 10-12 minutes until smooth and elastic.
3. First rise
   Place the dough in a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm place for about 1.5 to 2 hours, or until doubled in size.
4. Prepare the topping
   While the dough is rising, make the topping. In a medium bowl, beat the softened butter and powdered sugar until light and fluffy. Add the flour and vanilla, and mix until it forms a paste-like consistency. If making different flavors, divide the mixture and add cocoa powder to one portion or food coloring as desired.
5. Shape the conchas
   Once the dough has doubled in size, punch it down and divide into 12 equal portions. Shape each portion into a ball by pulling the edges toward the center and pinching them together, then rolling between your palms to create a smooth surface. Place the balls on parchment-lined baking sheets, leaving enough space between them for expansion.
6. Add the topping
   Divide the topping mixture into 12 equal portions. Flatten each portion between your palms or on a lightly floured surface into a thin disc slightly larger than the size of the dough balls. Place a topping disc on each dough ball, gently pressing it to adhere. Use a sharp knife or concha cutter to score the topping in a shell pattern (traditional for conchas) or any design you prefer.
7. Second rise
   Loosely cover the shaped conchas with plastic wrap or a clean kitchen towel and let rise again for about 45 minutes to 1 hour, or until noticeably puffy.
8. Bake the conchas
   Preheat the oven to 350°F (175°C). Bake the conchas for 18-20 minutes, or until lightly golden around the edges and the bread sounds hollow when tapped on the bottom. Allow to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.