Conchas

Sift flour, sugar, cinnamon stick, salt and butter into the mixer bowl and mix on medium until the butter is combined with the flour.

Add instant yeast, vanilla, eggs and warm milk at 110 degrees, pouring the milk slowly and scraping the bowl.

Mix on medium 10 to 12 minutes, until the dough is elastic and stretches when pulled.

Butter a bowl and your hands, form the sticky dough into a ball, cover with plastic wrap and a kitchen towel.

Preheat the oven to 100 degrees for one minute, turn it off, and rest the dough inside on a stand until doubled, about two hours.

For the topping, sift all-purpose flour and powdered sugar into a bowl, break in the shortening or butter, add vanilla extract and mix until it feels like wet sand.

Knead the topping to a smooth paste.

Divide the topping into four even pieces; keep one vanilla, knead cocoa powder into one for chocolate and strawberry Nesquik plus pink food colouring into another for strawberry. Wrap each and refrigerate.

Grease a baking sheet with butter and lay parchment paper on it.

Punch the air out of the risen dough, divide in half, then in half again, and roll into balls with the bottom sealed.

Butter the tops of the balls so they do not dry out, place on the baking sheet and cover.

Roll a ball of topping, press once in a tortilla press, flip and press again; lay it over the dough, press so it goes over the sides and cut the pattern with a concha cutter.

Cover and rest 30 to 45 minutes, until doubled.

Preheat the oven to 350 degrees with a baking dish of water on the bottom rack.

Bake 18 to 20 minutes, until golden.

Rest 10 minutes before eating.