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.