Spring Heart Conchas

Instructions:

• Dough:
• Heat milk until lukewarm in the microwave.
• In a stand mixer bowl, combine warm milk, yeast, and half the sugar. Let sit for about 5 minutes if the mixture has bubbles you are good to go, no bubbles means dead yeast, so you will need to start over with another yeast.
• Whisk in remaining sugar, eggs, vanilla, and salt. Add half of the flour.
• Add melted butter, mix, then gradually add the remaining flour.
• Use a dough hook attachment to knead on low, then medium speed for 4-6 minutes until the dough is formed. If you knead the dough by hand, it will take longer, but you can do it!
• Transfer the dough to a lightly oiled bowl, cover with plastic wrap and a kitchen towel. Let it rise in a warm place for 1-2 hours until doubled in size.
• Sugar Paste:
• Mix flour, powdered sugar, and margarine in the stand mixer.
• Divide the paste into two portions and color with pink and green food coloring. Wrap each batch in plastic.
• Assembly:
• Punch down the risen dough and divide it into 8 equal parts.
• Roll out each portion into a flat shape and use a heart-shaped cookie cutter. You can combine the remaining dough scraps by kneading them together, then proceed to use the cookie cutter once again. *Alternatively, cut the top part with a knife and shape into a heart*
• Place the heart-shaped conchitas on a parchment-lined baking sheet, leaving space between each. Let them rise for 30-45 minutes under a kitchen towel.
• Separate the pink and green sugar pastes into four portions each, then start to roll out the divided sugar paste balls between parchment papers and use a cookie cutter to shape them into hearts.
• Place the sugar paste hearts on top of the conchitas. If available, use a concha cutter (I use this one) to score them.
• Preheat the oven to 350°F (180°C).
• Bake at 350°F (180°C) for 18-20 minutes or until the bottoms are golden brown.
• Allow them to cool before enjoying.
  Feel free to reach out if you have any questions or need further clarification. Happy baking!