Conchas Rellenas

Ingredients

• Powdered sugar - For dusting
• Pastry cream - 2 cups
• Vanilla extract - 1 teaspoon
• Milk - 1/2 cup
• Eggs - 2
• Unsalted butter - 1/2 cup, softened
• Salt - 1/2 teaspoon
• Sugar - 1/2 cup
• Active dry yeast - 2 1/4 teaspoons
• All - purpose flour - 3 cups

Instructions

1. In a large mixing bowl, combine the flour, yeast, sugar, and salt.
2. Add the softened butter, eggs, milk, and vanilla extract to the bowl. Mix until a dough forms.
3. Knead the dough on a lightly floured surface for about 5 minutes, or until smooth and elastic.
4. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat the oven to 350°F (175°C).
6. Punch down the dough and divide it into 12 equal portions.
7. Shape each portion into a round ball and place them on a baking sheet lined with parchment paper.
8. Cover the dough balls with a clean kitchen towel and let them rise for another 30 minutes.
9. Using a sharp knife, make a crisscross pattern on the top of each dough ball.
10. Bake in the preheated oven for 15-20 minutes, or until golden brown.
11. Remove the conchas from the oven and let them cool completely on a wire rack.
12. Once cooled, slice each concha in half horizontally.
13. Fill each concha with a generous amount of pastry cream.
14. Dust the tops of the conchas with powdered sugar before serving.