Mexican Pastries: My Family's Conchas Recipe (Sweet Bread)

Instructions:

1. In a small bowl, combine warm milk, yeast, and 1 teaspoon of sugar. Let stand for 5-10 minutes until foamy.
2. In a large mixing bowl (or stand mixer bowl), combine the remaining sugar, softened butter, eggs, and vanilla. Mix until well combined.
3. Add the proofed yeast mixture to the bowl and mix until combined.
4. Gradually add the flour and salt to the wet ingredients, mixing until a soft dough forms.
5. Knead the dough for 8-10 minutes (by hand or with a dough hook) until smooth and elastic.
6. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1.5-2 hours, or until doubled in size.
7. In a separate bowl, cream together the flour, confectioners' sugar, softened butter, and vanilla extract until a smooth, crumbly mixture forms. Divide the topping into portions and add food coloring to each portion if desired.
8. Punch down the dough and divide it into 12 equal pieces. Roll each piece into a smooth ball. Place the dough balls on a baking sheet lined with parchment paper.
9. Roll out the topping thinly between two sheets of plastic wrap. Cut out circles slightly larger than the dough balls using a concha cutter or a knife.
10. Gently place a topping circle on top of each dough ball, pressing lightly to adhere. Use a concha cutter or knife to score the topping in a seashell pattern.
11. Cover the formed Conchas with plastic wrap and let rise for 30 minutes.
12. Preheat oven to 350°F (175°C). Bake for 18-22 minutes, or until golden brown.
13. Let the Conchas cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.