Vanilla And Chocolate Conchas - cooking recipe

Ingredients

Concha Dough:
3 teaspoons active dry yeast
1/2 cup warm water (110 to 115 degrees F/43 to 46 degrees C)
4 cups all-purpose flour
3/4 cup white sugar
1/2 cup lukewarm evaporated milk
1/3 cup lard
1 egg
1 1/4 teaspoons ground cinnamon
1 teaspoon salt
Flavored Topping Dough:
2/3 cup white sugar
1/2 cup salted butter
1 cup all-purpose flour
1 tablespoon unsweetened Dutch-processed cocoa powder
1 teaspoon vanilla extract

Preparation

Dissolve yeast in water in a large bowl. Stir in 2 cups flour, sugar, evaporated milk, lard, egg, cinnamon, and salt. Beat until smooth. Stir in enough of the remaining flour to make dough easy to handle.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes. Place in a large greased bowl, then turn so greased side faces up. Cover and let rise in a warm place until doubled, about 1 1/2 hours.
Meanwhile, make topping dough. Beat sugar and butter together until light and fluffy. Stir in flour until mixture is the consistency of coarse crumbs. Divide into 2 equal parts. Stir cocoa powder into 1 part and vanilla extract into the other.
Divide chocolate topping into 4 small balls; roll each piece into a flat circle. Repeat for the vanilla topping.
Punch down concha dough and divide into 8 equal pieces. Shape each piece into a ball; placed on a greased baking sheet. Place a vanilla or chocolate circle on each ball of dough, smoothing it over the top. Make 5 or 6 shallow cuts across the circle to form a shell pattern. Cover and let rise until doubled, about 45 minutes.
Preheat the oven to 325 degrees F (165 degrees C).
Bake conchas until lightly browned around the edges, 15 to 20 minutes.