Vanilla Conchas (Mexican Sweet Bread)

Ingredients

• 14 cup all-purpose flour (for dough)(500g)
• 20.75 cup sugar (for dough)(165g)
• 31 tablespoon active dry yeast(10g)
• 40.75 cup milk (warm)(180g)
• 52 eggs(100g)
• 62 tablespoon vanilla extract(26g)
• 7113 g unsalted butter(113g)
• 81 cup all-purpose flour (for topping)(125g)
• 91 cup sugar (for topping)(200g)
• 101 cup vegetable shortening(205g)

Instructions

1. 1In a large bowl, combine 4 cups of flour, 0.75 cup sugar, and 1 tablespoon (10g) active dry yeast.
2. 2Add 0.75 cup warm milk, 2 eggs, and 2 tablespoons vanilla extract. Mix until a dough forms.
3. 3Knead the dough until smooth and elastic.
4. 4Add 113g unsalted butter and continue kneading until fully incorporated and the dough is soft.
5. 5Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
6. 6Meanwhile, prepare the topping: In a bowl, mix 1 cup flour, 1 cup sugar, and 1 cup vegetable shortening until a soft, pliable dough forms.
7. 7Divide the risen dough into balls of about 40g each.
8. 8Flatten each ball slightly and top with a disk of the prepared topping.
9. 9Score the topping with a concha mold or knife to create the traditional shell pattern.
10. 10Let the shaped conchas rise again for 30-40 minutes until puffy.
11. 11Preheat the oven to 350°F (180°C).
12. 12Bake the conchas for 18-20 minutes or until lightly golden.
13. 13Cool on a wire rack before serving.