Servings: 16

Bread: subheading: Bread:
1 cup Evaporated Milk 1 cup Evaporated Milk
2 1/2 teaspoons active dry yeast 2 ½ teaspoons active dry yeast
1/2 cup plus 2 tablespoons sugar, divided ½ cup plus 2 tablespoons sugar, divided
4 eggs 4 eggs
1/2 cup butter, melted ½ cup butter, melted
2 cups bread flour 2 cups bread flour
3 1/4 cups ap flour 3 ¼ cups ap flour
1 teaspoon salt 1 teaspoon salt
2 teaspoons pure vanilla extract 2 teaspoons pure vanilla extract
2 teaspoons ground cinnamon 2 teaspoons ground cinnamon
 
Topping: subheading: Topping:
3/4 cup unsalted butter, at room temperature ¾ cup unsalted butter, at room temperature
1 cup white granulated sugar 1 cup white granulated sugar
1 1/4 cup all-purpose flour 1 ¼ cup all-purpose flour
1 teaspoons pure vanilla extract 1 teaspoons pure vanilla extract
2 tablespoons cocoa powder 2 tablespoons cocoa powder
Food Coloring Gel Food Coloring Gel

To make the bread: subheading: To make the bread:
1- Warm the evaporated milk until it reaches 100 to 110 degrees and add in the yeast and 2 tablespoons of the sugar. Set aside until it starts to foam on the top, about 10 minutes.
2- In a large standing mixer, place in the eggs and sugar. Pour in the yeast mixture and whisk everything together. Slowly stream in the melted butter until well combined. Place a bread dough hook on the standing mixer and add in the bread flour, ap flour, and salt. Turn on to medium speed to knead for a few minutes or until the mixture comes together. The dough should pull away from the sides of the bowl but still stick to the bottom. If the dough isn’t pulling away from the sides, add ap flour one tablespoon at a time.
3- Continue to knead on medium speed for another 10 minutes. Remove the dough from the bowl and place into a clean, greased bowl turning over once to coat the dough. Cover with plastic wrap and let rise for an hour.
4- Preheat the oven to 375 degrees.
To make the topping: subheading: To make the topping:
1-In the bowl of stand-up mixer with the paddle attachment (you could also mix this by hand if you don’t have a mixer), add the butter, sugar, flour and vanilla extract. Mix until smooth, about 1 minute.
2-Divide the dough in two. To one part of the topping, add a drop of food coloring gel. To the other topping, add the cocoa powder and knead until it’s cohesive.
To assemble the conchas: subheading: To assemble the conchas:
1- Take the dough, cut it in half and continue to cut all the pieces in half until you are left with 16 pieces of dough. Take each dough and wrap the sides around to the bottom center of the dough and continue to do that until a clean ball forms.
2-Take about 2 tablespoons of the topping and rollout using our palms, flatting it into a thin round. Drape it over the round of dough, patting down lightly. Using a knife, cut grooves in the topping like a clam shell. You can also do other types of cuts like criss cross, circles, etc. Cover and let rise until nearly doubled, about 30 minutes.
3-Bake in the oven for 18 to 20 minutes