Bloom the yeast

• Heat the milk in the microwave for about a minute until it reaches 105-110°F.
• Stir a teaspoon of the sugar and the yeast into the warm milk.
• Let it sit until foaming, then it is ready to use.

Make the dough

• In the stand mixer bowl, combine the water, milk with yeast, eggs, butter, sugar, salt, vinegar, red food gel, cocoa powder and the flour.
• Mix with the dough hook until it starts to come together, adding more flour gradually if needed until the dough is smooth, slightly sticky and pulls away from the sides.
• Knead on high speed until elastic.

First rise

• Place the dough in a greased bowl, cover with plastic wrap and a damp towel.
• Let rise in a warm spot until doubled in size.

Shape the dough

• Punch down the dough and turn it out onto a floured surface.
• Divide into 12 equal pieces and roll each into a smooth ball, using as little flour as possible.
• Place the balls on parchment-lined baking sheets with space between them, cover with plastic wrap and a damp towel and let rise.

Make the topping

• Beat the shortening, powdered sugar, cream cheese and vanilla until fluffy.
• Add the flour and salt, mix, then knead by hand into a smooth dough.
• Roll out to ¼ inch thick, cut into 4-inch circles and lightly score lines on top with a knife. Re-roll scraps as needed.

Top the conchas

• Place one topping circle on each risen dough ball, pressing gently so it adheres.

Bake

• Preheat the oven to 325°F.
• Bake the conchas, rotating the pans halfway through, until set and lightly golden.