Conchas Rellenas

Ingredients

• All-purpose flour (4 cups)
• Active dry yeast (2 1/4 teaspoons)
• Granulated sugar (1/2 cup)
• Salt (1 teaspoon)
• Unsalted butter (1/2 cup, softened)
• Milk (1 cup, warmed)
• Eggs (2 large)
• Vanilla extract (1 teaspoon)
• Pastry cream (2 cups (see instructions for preparation))
• Powdered sugar (for dusting)

Instructions

1. In a large mixing bowl, combine the flour, yeast, granulated sugar, and salt. Mix well.
2. Add the softened butter, eggs, warmed milk, and vanilla extract to the dry ingredients. Mix until a dough starts to form.
3. Knead the dough on a lightly floured surface for about 5-7 minutes, until the dough is smooth and elastic.
4. 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.
5. Preheat the oven to 350°F (175°C).
6. After the dough has risen, punch it down and divide it into 12 equal portions.
7. Shape each portion into a round ball and place them on a baking sheet lined with parchment paper.
8. Cover the dough balls with a clean kitchen towel and let them rise for another 30 minutes.
9. Using a sharp knife, make a crisscross pattern on the top of each dough ball.
10. Bake in the preheated oven for 15-20 minutes, or until the tops are golden brown.
11. Remove the conchas from the oven and let them cool completely on a wire rack.
12. Once cooled, slice each concha in half horizontally. Fill each concha with a generous amount of prepared pastry cream.
13. Dust the tops of the conchas with powdered sugar before serving.