Mexican Sweet Bread Conchas

Method

1. In a small Tupperware mixing bowl, combine the warm milk, yeast and a pinch of sugar. Stir gently with a whisk and let rest about 5 minutes, until foamy.

2. In a large Tupperware mixing bowl, add the sugar, flour and salt. Work in the butter and make a well in the center; add the egg, egg yolk, vanilla and the yeast mixture. Mix well with a silicone spatula to combine.

3. Keep working the dough until it comes together, then knead by hand for 6 to 8 minutes into a smooth, round ball.

4. Remove the dough from the bowl, lightly grease the bottom with oil, put the dough back in and cover. Let rise somewhere warm for 1 1/2 to 2 hours, until it lifts the lid.

5. While the dough rises, make the topping: beat the softened butter and sugar in a small mixing bowl with a silicone spatula until creamy. Add the vanilla and mix again. Gradually work in the flour until a dough forms. Cover and chill until needed.

6. Once the dough has risen, divide it into 9 equal pieces. Shape into balls and set them on the silicone baking sheet, placed on a cold oven rack.

7. Take the topping dough from the fridge. Dust the silicone sheet with a little flour and divide the topping into 9 equal pieces too, dusting the tops with more flour. Roll each piece into an 8 to 10 cm circle. Use the silicone spatula to flatten each circle and set it over a dough ball, rubbing a little butter on top first if needed so it sticks.

8. Score the topping into a shell pattern with a knife. Cover with a damp cloth and let rise in a warm spot for 1 hour.

9. A few minutes before the dough finishes rising, preheat the oven to 160°C (320°F) without convection. Bake for 20 to 25 minutes.

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