Conchas

Ingredients

Active dry yeast

1 packet (2 1/4 teaspoons)

Warm water

1/4 cup

Granulated sugar

1/2 cup

All-purpose flour

4 cups

Salt

1/2 teaspoon

Unsalted butter

1/2 cup, softened

Eggs

2

Vanilla extract

1 teaspoon

Milk

1 cup

Vegetable shortening

1/2 cup

Powdered sugar

1 cup

Cocoa powder

2 tablespoons

Instructions

1. In a small bowl, dissolve the yeast in warm water. Let it sit for 5 minutes until it becomes frothy.
2. In a large bowl, combine the granulated sugar, all-purpose flour, and salt.
3. Add the softened butter, eggs, vanilla extract, and milk to the dry ingredients. Mix well until a dough forms.
4. Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until it's smooth and elastic.
5. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
6. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Once the dough has risen, divide it into 12 equal pieces. Shape each piece into a ball and place them on the prepared baking sheet.
8. In a separate bowl, mix together the vegetable shortening, powdered sugar, and cocoa powder to make the topping.
9. Score the top of each dough ball with a crisscross pattern using a knife. This will create the signature 'shell' design.
10. Spread a generous amount of the cocoa topping over each dough ball.
11. Bake in the preheated oven for about 20 minutes, until the conchas are a beautiful golden brown and fully cooked through.
12. Remove the conchas from the oven and let them cool on a wire rack before serving.