Conchas (Mexican Sweet Bread)

Mix warm milk, yeast, and sugar together. Let the yeast activate in a warm spot for approximately 15 minutes. The mixture should become bubbly!

In a large bowl or stand mixer, combine the yeast mixture, 3.5 cups of bread flour, sugar, eggs, and salt. Use a dough hook on low speed or knead by hand for a few seconds, then gradually incorporate a tablespoon of softened butter into the dough until well mixed. If the dough remains sticky, add 1/4 cup of bread flour and mix. Continue adding 1/4 cup of flour until the dough pulls away from the sides of the bowl and is no longer very sticky. Ensure you don't exceed a total of 4.5 cups of flour for the dough. It might be challenging, but it's quite forgiving!

Cover the dough and allow it to rise for 1-2 hours in a warm environment. I typically heat a cup of water in the microwave for 2 minutes, then set the bowl with the dough beside the cup, closing the microwave to establish a warm and humid atmosphere for the dough to rise.

After the dough is prepared, knead it to remove any air bubbles. Divide the dough into 12 evenly sized balls. Roll each portion into a smooth ball. Cover the dough balls.

Now for the topping! In a small bowl, mix the flour, powdered sugar, and slightly softened butter. Blend and knead until the mixture is combined. It may not initially seem like it will form a ball, but continue kneading and it will!

Divide the topping into 3 equal portions. Mix 2 tablespoons of cocoa powder into one portion, add a few drops of pink food coloring to another, and leave the third one plain.

Dust your surface and rolling pin with flour. Work with one portion at a time. Flatten and roll it out. Use a cup or cookie cutter to cut out topping pieces. You might need to cut 2 at a time and re-roll to cut out additional pieces. Each portion will yield about 4 topping pieces.

You might need to roll out each circle to cover the top and sides of the dough. Flatten the dough ball, then place the topping over it to cover the top and sides. Use a knife to lightly mark the traditional concha lines. Once you have prepared 6 conchas, place them on a baking tray. Cover them and let them rise for 15-30 minutes in a warm area. Continue adding topping to the remaining dough balls while the first batch rises.

Set the oven to 350 degrees and bake the first batch for 18-22 minutes until they turn slightly golden. Use a toothpick to test for doneness. Do the same with the second batch.

Allow them to cool and then store in a dessert stand or an airtight container.