Conchas (Mexican Pan Dulce)

Recipe from Cozy Kitchen (https://www.acozykitchen.com/conchas-pan-dulce)

Concha Dough:
3 tablespoons warm water
2 1/2 teaspoons active dry yeast (make sure it’s recent!)
1/2 cup melted butter
1 tablespoons vegetable oil
1/3 cup white granulated sugar
3/4 cup regular whole milk
2 teaspoons kosher salt
2 teaspoons pure vanilla extract
2 teaspoons ground cinnamon
2 large eggs, at room temperature
4 cups all-purpose flour

Streusel Topping:
1/2 cup unsalted butter, at room temperature
2/3 cup white granulated sugar
1 cup all-purpose flour
1 teaspoons pure vanilla extract
2T cocoa powder
Food Coloring Gel (I like pink)

Directions:

To the bowl of a stand-up mixer, add the warm water (ideally 105 to 110°F). Pour the active dry yeast on top and mix in into the water (I used a whisk). Allow to stand until foamy, about 5 to 7 minutes. If it doesn’t get foamy then you’ll need to do it again. The yeast has to be good in order for them to rise.

When the active dry yeast is foamy, pour in the vegetable oil, melted butter, granulated sugar, milk, salt, vanilla, cinnamon, and eggs. Break up the eggs with the back of a spatula and allow the dough hook to mix it up a bit, about 30 seconds (I used the regular attachment for the KitchenAid for this)

Next, pour the flour in all at once and run the machine for about 5 minutes on medium speed (again, with the dough hook), until the dough is soft and smooth.

Rub a large bowl with oil or spray it with cooking spray and place the dough in the center of the bowl. Cover it with a clean kitchen towel and allow it to rise for about 1 hour in a warm place, until at least doubled in size.

To Make the Streusel-Topping:
In the bowl of stand-up mixer with the paddle attachment, add the butter, sugar, flour and vanilla extract. Mix until smooth, about 1 minute.
Divide the dough in two. To one part of the topping, add a drop of food coloring gel. To the other topping, leave it white or add 2 T of cocoa powder – mix well.

To Assemble the Conchas:
Once the dough has risen, divide the dough into 12 equal parts. Or better yet, weigh them into balls of 90-100g. Form the balls of dough into rounds. Repeat until you’ve worked through all of the dough. Flatten them slightly.

Take about 2 tablespoons of the topping and roll out using your 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 or “x” shapes or lines. Cover and let rise until nearly doubled, about 30 minutes.

Preheat oven to 350 degrees (I put my oven rack in the upper middle space – too low and they will burn on the bottom). Bake for about 20 minutes, or until lightly golden brown. Allow to cool.