Turn dough onto a clean work surface and divide into 12 equal pieces. Line 2 baking sheets with parchment paper.Increase speed to medium and beat until smooth and mixture looks like frosting, about 1 minute more. In bowl of a stand mixer fitted with whisk attachment, beat flour, powdered sugar, shortening, cocoa powder (if using), vanilla, and salt on low speed to combine.Place bowl in a draft-free area and let rise until dough is nearly doubled in size, about 1 hour. Transfer to prepared bowl and tightly cover with plastic wrap. Turn dough over and gently roll across work surface in a circular shape to help tighten seal. Gather corners of dough toward center and press gently to help corners adhere to one another. Transfer dough to a clean work surface and gently pat to a square-ish shape. Brush a medium bowl with softened butter.Once butter is incorporated, dough should be smooth and supple. Using rubber spatula, scrape down any excess butter if it accumulates on sides of bowl. With motor running, add butter one piece at a time, mixing until fully incorporated before adding the next (dough might look like it breaks apart into smaller pieces before coming back together).Mix on medium-low speed, adding more flour 1 tablespoon at a time if dough remains stuck to bottom of bowl, until smooth and elastic but pretty stiff, 10 to 12 minutes. Attach bowl to stand mixer and fit with dough hook.
Using a rubber spatula or wooden spoon, stir until a shaggy dough forms. Once milk mixture is foamy, add to flour mixture along with eggs.In the large bowl of a stand mixer, whisk 4 cups flour, salt, and remaining 1/4 cup granulated sugar.(It should feel warm to the touch but not hot, about 105°.) Transfer to a liquid measuring cup and stir in yeast and 1 tsp. In a small pot over medium heat, gently warm milk until warm, about 1 minute.The right temperature will encourage those tiny organisms to become foamy and eventually cause the dough to rise.
DELISH PASTA RECIPES PRO
Pro tip: If you have an instant-read thermometer, use it when you proof the yeast. When using the mold, it may take a couple of tries to get the hang of it. The name concha comes from the Spanish word for seashell, which makes sense when you see the gorgeous striated pattern atop the rolls. The easiest way to get that signature seashell pattern is by using a conchas mold (pretty easy to find on the Internet), but if you prefer, you can use a generously floured paring knife to create your own unique designs too. While not quite a Mexican dessert, conchas have a delicious sugary topping, often flavored with vanilla, chocolate, or cafe con leche. (This recipe includes a basic vanilla topping with an optional chocolate twist.) The flavor of the concha bread itself is only slightly sweet. If you're looking for something more decadent from Mexico, try churros, flan, or tres leches cake. Pan dulce means sweet bread in Spanish-think of these little breads as the brioche of Mexico. Conchas (aka concha bread) are probably the most recognizable of all Mexican pan dulce.
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