Step 1

In a stand mixer's bowl combine milk, yeast, sugar, eggs, vanilla paste, flour, butter and salt.

Step 2

Set the mixer on the lowest speed and knead for 12-14 min.

Step 3

Round the dough into a tight ball, and let it rest, covered with a towel, until doubled in size. Pay attention, it might take a couple of hours to double in size as the dough contains lots of butter which is harder for the dough to proof.

Step 4

Prepare the topping- combine butter, flour, and powdered sugar in a bowl until smooth.

Step 5

In order to get more than one color topping, divide the topping dough and dye that part. I divided the topping dough into two parts, one I left white (plain) and to one I added the cinnamon and espresso powder.

Step 6

Divide the topping dough into 30-35 gr pieces. Set aside.

Step 7

After the dough has doubled in size, divide into 90-100 gr pieces.

Step 8

Round each piece into a tight ball and arrange them 2 inches one from another on a baking tray with a parchment paper.

Step 9

Using your hands, flatten the topping balls to a thin disc (it's ok if it's not perfect), and coat each bun with a disc.

Step 10

Using a sharp knife score the topping on top of the bun to your desire design.

Step 11

Let the buns proof until the topping separate completely where you scored it.

Step 12

In the meantime preheat your oven to 350F or 175C.

Step 13

Bake the Conchas for 18-22 min, or until they are golden in the bottom. The top should still be relatively light in color.

Step 14

Eat while still warm, they are amazing!

Step 15

YASSS!