Atole with Pan Dulce

Infuse the Milk

• In a medium saucepan, combine the 3 cups of milk, chopped piloncillo, and the cinnamon stick.
• Heat over medium heat, stirring occasionally, for about 5-7 minutes, until the piloncillo has completely dissolved and the milk is hot and steaming, but not boiling.

Combine and Thicken

• Give the masa slurry another quick whisk as the solids may have settled.
• While continuously whisking the hot milk, slowly and steadily pour in the masa slurry. This constant motion is key to preventing lumps.
• Reduce the heat to medium-low and continue to cook, whisking frequently, for 8-10 minutes. The atole will thicken to a consistency that coats the back of a spoon.

Finish and Serve

• Once the atole has reached your desired thickness, remove the saucepan from the heat.
• Stir in the vanilla extract and the pinch of salt.
• Remove and discard the cinnamon stick.
• Pour the hot atole into mugs and serve immediately. It's best enjoyed warm.

Prepare the Topping

• 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.
• Add 120g of all-purpose flour and the remaining 1 teaspoon of vanilla extract. Mix until a smooth, cohesive paste forms.
• If making a chocolate topping, divide the paste in half. Mix the cocoa powder into one half until fully incorporated.

Shape and Top the Buns

• 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.
• 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.
• 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).
• Gently place one topping disc on each dough ball, pressing lightly so it adheres.
• 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.

Second Rise

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

Bake the Pan Dulce

• About 20 minutes before the second rise is complete, preheat your oven to 350°F (175°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.
• Remove from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.