Concha Bread

1. Stage

In a small pot over medium heat, gently warm milk until warm, about 1 minute. (It should feel warm to the touch but not hot, about 105°.) Transfer to a liquid measuring cup and stir in yeast and 1 tsp. granulated sugar. Set aside until foamy, about 5 minutes.

2. Stage

In the large bowl of a stand mixer, whisk 4 cups flour, salt, and remaining 1/4 cup granulated sugar.

3. Stage

Once milk mixture is foamy, add to flour mixture along with eggs. Using a rubber spatula or wooden spoon, stir until a shaggy dough forms. Attach bowl to stand mixer and fit with dough hook. Mix on medium-low speed, adding more flour 1 tablespoon at a time if dough remains stuck to bottom of bowl, until smooth and elastic but pretty stiff, 10 to 12 minutes.

4. Stage

With motor running, add butter one piece at a time, mixing until fully incorporated before adding the next (dough might look like it breaks apart into smaller pieces before coming back together). Using rubber spatula, scrape down any excess butter if it accumulates on sides of bowl. Once butter is incorporated, dough should be smooth and supple. (This could take up to 10 minutes more.)

5. Stage

Brush a medium bowl with softened butter. Transfer dough to a clean work surface and gently pat to a square-ish shape. Gather corners of dough toward center and press gently to help corners adhere to one another. Turn dough over and gently roll across work surface in a circular shape to help tighten seal. Transfer to prepared bowl and tightly cover with plastic wrap. Place bowl in a draft-free area and let rise until dough is nearly doubled in size, about 1 hour. 

6. Stage

In bowl of a stand mixer fitted with whisk attachment, beat flour, powdered sugar, shortening, cocoa powder (if using), vanilla, and salt on low speed to combine. Increase speed to medium and beat until smooth and mixture looks like frosting, about 1 minute more.

7. Stage

Line 2 baking sheets with parchment paper. Turn dough onto a clean work surface and divide into 12 equal pieces. Gently roll each piece into a ball and arrange on prepared baking sheets, 6 balls per sheet.

8. Stage

Using damp hands, scoop about 2 heaping tablespoons of topping and pat to a roughly 3" disc. Drape disc over dough. Using damp fingers, gently smooth topping onto roll, being sure to leave about 1/4" of dough around bottom edge of topping. Repeat with remaining topping until all rolls are covered

9. Stage

Dip a 4" conchas mold into flour, tapping off excess. Quickly and confidently, press mold over top of each roll, tilting so it indents most of the surface, flouring before each application. Alternately, dip a sharp knife into flour and score topping as you like. Let conchas rise until dough balls are about one-third bigger, about 1 hour.

10. Stage

While conchas rise, arrange racks in upper and lower thirds of oven; preheat to 350°. Bake conchas, rotating back to front and from top to bottom halfway through, until golden and risen, 20 to 22 minutes. Transfer to a wire rack to cool.