Ingredients

• 3 teaspoons active dry yeast
• 0.5 cups warm water , 110 to 115 degrees F/43 to 46 degrees C
• 4 cups all-purpose flour
• 0.75 cups white sugar
• 0.5 cups lukewarm evaporated milk
• 0.33 cups lard
• 1 egg
• 1.25 teaspoons ground cinnamon
• 1 teaspoon salt

Instructions

1. 1 Dissolve yeast in warm water in a large bowl; stir in 2 cups flour, ¾ cup sugar, evaporated milk, lard, egg, cinnamon, and salt. Beat until smooth. Stir in enough of the remaining 2 cups flour until dough is easy to handle.
2. 2 Turn concha dough out onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a large greased bowl and turn to coat so greased side faces up. Cover and let rise in a warm place until doubled in volume, about 1 ½ hours.
3. 3 Meanwhile, beat ⅔ cup sugar and butter together in a bowl until light and fluffy. Stir in 1 cup flour until mixture is the consistency of coarse crumbs; divide topping dough into 2 equal parts and place each in a bowl. Stir cocoa powder into 1 part and vanilla extract into remaining part.
4. 4 Divide chocolate topping dough into 4 small balls; roll each into a flat circle. Repeat with vanilla topping dough.
5. 5 Punch down concha dough; divide into 8 equal pieces. Shape each piece into a ball; place on a greased baking sheet. Place a vanilla or chocolate topping circle on each dough ball, smoothing it over the top. Make 5 or 6 shallow cuts across circles to form a shell pattern. Cover and let rise until doubled in volume, about 45 minutes.
6. 6 Preheat the oven to 325 degrees F (165 degrees C).
7. 7 Bake in the preheated oven until lightly browned around the edges, 15 to 20 minutes.

Nutrition per serving