Pan Dulce with Mexican Hot Chocolate

Instructions

1. 1

   Activate the Yeast

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

   Make the Dough

   • In the bowl of a stand mixer fitted with the dough hook, combine 500g of all-purpose flour, the remaining granulated sugar, and salt.
   • Pour in the activated yeast mixture, room temperature eggs, softened butter, and 1 teaspoon of vanilla extract.
   • 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

   First Rise

   • 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.
   • Cover the bowl with plastic wrap or a damp kitchen towel.
   • 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

   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.
5. 5

   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.
6. 6

   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.
7. 7

   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.