Manteconchas (mini conchas)

Whisk the warm milk, about 115F, with melted butter, vanilla, honey and three eggs until the eggs are broken down.

Stir the flour, sugar, salt, cinnamon and instant yeast together, then add the wet ingredients.

Mix three minutes, then raise to medium and mix seven to eight minutes until the dough is sticky but elastic.

Shape into a ball, transfer to a greased bowl, grease the top, cover with plastic wrap and a towel, and rise in a warm spot until doubled, one to two hours.

For the topping, mix the flour and powdered sugar, add vanilla and butter flavored shortening and crumble together into a smooth dough.

Divide the topping into four even pieces: leave one plain for vanilla; mix red food colouring and strawberry gelatin into the second; cocoa into the third; yellow food colouring into the fourth. Wrap each and set aside.

Divide the risen dough into 16 even balls, 60 grams each, knocking the air out. Pull the edges to the centre and shape smooth.

Place on a greased baking sheet and grease the tops with a little shortening or butter so the topping sticks.

Divide the topping to match the number of dough balls, roll each into a small ball and flatten between two pieces of plastic. Add flour if too wet, shortening if too dry.

Lay a topping disc over each ball to cover it, press with a concha cutter, set in a cupcake liner and into a cupcake pan.

Cover and let double, 30 to 45 minutes. Preheat the oven to 350F.

Bake 20 to 25 minutes until golden.