This beautiful and brightly colored Mexican Conchas recipe is one of the many popular pan dulce recipes, or sweet bread, that you can find during popular celebrations in Mexico like the on the Day of the Dead or for Cinco de Mayo.
Dissolve the yeast with 1 tablespoon of sugar in the warm water in a small bowl. Set aside for 6-8 minutes.
Mix well 3 cups bread flour, salt, sugar, and shortening in a large bowl. Stir in very well the yeast mixture and 2 eggs. Then add the remaining eggs. Add the remaining flour and mix until you get a soft and elastic ball of dough. You want it to be a little sticky but shapable. Cover and leave to rise for 45 minutes.
Divide dough into 16 pieces and shape into a ball. Place them 2 inches apart on a greased cookie sheet. Press each ball slightly to flatten. Cover and leave to rise for 1 hour.
In the meantime, place the butter, shortening, powdered sugar, flour and vanilla in a food processor and process until smooth. Divide equality into however many colors you will make.
Mix in any food coloring very well, shape into a log, wrap in wax paper. For a little flavor, to one portion add the cocoa and cinnamon in. Chill the logs until ready to use.
When the bread has risen a second time, divide your toping balls into a total of 16 pieces, about 2 tablespoons per bread. Flatten each topping ball with palms into a circle. Place the circle on top of the bread, making sure it completely covers the dough. Use a sharp knife, slash just the topping. this is where the topping will crack.
Leave to rise for about 1 to 1 1/2 hours, uncovered. Bake in a preheated oven at 350 F for 12- 15 minutes, or until lightly browned.