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1
TO MAKE THE DOUGH, dissolve the yeast in the milk.
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2
Separately, combine 4 cups of the bread flour with the granulated sugar in a mixer with the hook attachment.
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3
Add the dissolved yeast and mix lightly.
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4
Add the salt and the eggs, one at a time, while mixing on low speed until the mixture starts to come together.
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5
Scrape the sides, increase the speed to medium, and continue to mix until a smooth and elastic dough forms, about 10 minutes.
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6
Add the butter little by little, increase the speed to medium-high, and mix until the dough looks smooth and shiny but doesnt tear when you stretch it lightly, 8 to 10 minutes.
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7
If it is too sticky, add the remaining 1/2 cup flour, little by little, and avoid the temptation to add too much.
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8
Lightly oil a large bowl and place the dough inside.
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9
Cover with a slightly damp towel or plastic wrap and let sit in a warm place (about 70F) until doubled in size, 60 to 80 minutes.
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10
Gather the edges together and flip over so that the bottom is now the top, and cover with plastic wrap.
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11
Refrigerate overnight (chilling it will slow the fermentation process and the dough will be easier to shape).
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12
Remove the dough from the refrigerator, uncover, and place a towel on top.
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13
Leave the dough to rise in a warm place (about 70F) to come to room temperature, about 1 hour.
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14
Meanwhile, prepare the topping.
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15
TO MAKE THE TOPPING, combine the all-purpose flour, baking powder, salt, and confectioners sugar in a large bowl.
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16
(If using cocoa powder, add it now.)
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17
Cream the butter in a separate bowl, add the flour mixture, and mix until well combined.
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18
Add the vanilla and mix well.
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19
Divide the dough into 2-ounce pieces (about the size of a tennis ball) and roll tightly by cupping your hands and pressing as you roll it over the table (use only a little flour if it starts to stick).
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20
Place on a parchment paperlined baking sheet about 1 inch apart and press down with the palm of your hand so it looks like a dome.
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21
Roll a gumball-size amount of topping in your hands and flatten it so that it covers the dome of dough.
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22
Score with the tip of a sharp paring knife to make parallel curved lines to resemble a seashell.
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23
Let sit at room temperature until doubled in size and the dough springs back when pressed lightly on the side, 35 to 45 minutes.
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24
Preheat the oven to 350F.
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25
Bake the conchas until the bottoms and sides are golden, 30 to 40 minutes.
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26
Allow to cool, if you can resist.
