Start by making the base dough. Heat the milk to 110 degrees Fahrenheit. Once the milk has warmed, add the yeast and allow to sit for about 10 minutes until the mixture goes slightly frothy.

Add the flour, sugar, egg, salt and vanilla to the yeast mixture and either beat well by hand or use a mixer until well combined.

Add the butter, one knob at a time and mix well until combined.

Knead by hand (about 10 minutes) or on low in a mixer (about 5 minutes).

Divide the dough into 1/4 oz balls.

Now onto the sweet topping - cream the lard and confectioners’ sugar in a bowl.

Add the flour, baking powder, and vanilla and mix thoroughly.

On a floured surface, roll the topping dough out into a 1/8 inch thick sheet.

With a cookie cutter (or knife), cut circles that will fit the bread rolls.

Preheat the oven to 325 degrees Fahrenheit.

Place the topping on top of the bread dough and sprinkle with granulated sugar. With a pairing knife, etch shell lines onto the topping to imitate a shell image.

On a baking tray, lined or greased, arrange the Conchas and let rise until doubled in size (about 45 minutes). Ensure they are in a warm area otherwise they won’t rise properly.

Once doubled in size, bake them for 5-7 minutes.