Pan Dulce

1. 1

   Step 1

   • a.Activate the Yeast
   • b.In a small bowl, gently whisk together the warm milk, 1 tablespoon of granulated sugar, and the active dry yeast.
   • c.Let the mixture stand for 5-10 minutes until it becomes foamy and bubbly. This indicates the yeast is active.
2. 2

   Step 2

   • a.Make the Dough
   • b.In the bowl of a stand mixer fitted with the dough hook, combine 500g of all-purpose flour, the remaining granulated sugar, and salt.
   • c.Pour in the activated yeast mixture, room temperature eggs, softened butter, and 1 teaspoon of vanilla extract.
   • d.Mix on low speed until a shaggy dough forms. Increase the speed to medium and knead for 8-10 minutes. The dough should be smooth, elastic, and slightly tacky to the touch.
3. 3

   Step 3

   • a.First Rise
   • b.Lightly grease a large bowl with oil or cooking spray. Form the dough into a ball and place it in the bowl, turning it once to coat.
   • c.Cover the bowl with plastic wrap or a damp kitchen towel.
   • d.Let the dough rise in a warm, draft-free spot for 1.5 to 2 hours, or until it has doubled in size.
4. 4

   Step 4

   • a.Prepare the Topping
   • b.While the dough is rising, prepare the topping. In a medium bowl, use an electric mixer or a spatula to cream the vegetable shortening and powdered sugar until light and fluffy.
   • c.Add 120g of all-purpose flour and the remaining 1 teaspoon of vanilla extract. Mix until a smooth, cohesive paste forms.
   • d.If making a chocolate topping, divide the paste in half. Mix the cocoa powder into one half until fully incorporated.
5. 5

   Step 5

   • a.Shape and Top the Buns
   • b.Once the dough has doubled, gently punch it down to release the air. Transfer it to a lightly floured surface and divide it into 12 equal pieces.
   • c.Roll each piece into a smooth, tight ball. Arrange the balls on two parchment-lined baking sheets, leaving about 3 inches of space between them.
   • d.Divide the topping paste into 12 equal portions. Roll each portion into a ball, then flatten it between your palms or two sheets of parchment paper into a thin disc (about 3 inches in diameter).
   • e.Gently place one topping disc on each dough ball, pressing lightly so it adheres.
   • f.Using a concha stamp or a small, sharp knife, score a decorative pattern (like a seashell) onto the topping. Be careful not to cut through the topping into the dough.
6. 6

   Step 6

   • a.Second Rise
   • b.Loosely cover the baking sheets with plastic wrap.
   • c.Let the buns rise again in a warm place for 45-60 minutes, or until they look puffy.
7. 7

   Step 7

   • a.Bake the Pan Dulce
   • b.About 20 minutes before the second rise is complete, preheat your oven to 350°F (175°C).
   • c.Bake the conchas for 20-25 minutes, rotating the pans halfway through, until the edges of the bread are a light golden brown. The topping should look dry and cracked.
   • d.Remove from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

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