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Ingredients:
1050 grams of all purpose flour (or bread flour)
1/4 gram of self rising yeast
200 grams of sugar
500 grams of warm water
3 eggs
4 teaspoons of vanilla
450 grams of butter
375 grams of vegetable shortening
2 teaspoons of salt
200 grams of powdered sugar
food coloring
cocoa powder to taste (about 1/4 of a cup)
Directions:
Combine 350 grams of all purpose flour, 1/4 grams of self rising yeast, 200 grams of sugar and 500 grams of warm water (between 100 degrees farenheit to 110 degrees farenheight) in a mixing bowl and mix until combined. Cover with plastic and a dish rag and let sit for 1 hour.
After 1 hour, to mixing bowl with dough, add 3 eggs, 500 grams of flour and 2 teaspoons of vanilla. Mix with mixer for about 10 minutes.
Add 450 grams of butter, a little at a time. Add 175 grams of vegetable shortening or lard, a little at a time.
Add 2 teaspoons of salt.
Pull dough out of mixing bowl and knead by hand. Form into a bowl and place into glass bowl lined with crisco and cover with plastic and a rag and let sit for 1 hour.
Take dough out of glass bowl and knead again then cover again and let sit for 1/2 an hour.
As it sits, make craquelin.
To mixer, add 200 grams of flour, 200 grams of powdered sugar and 200 grams vegetable shortening. Add 2 teaspoons of vanilla.
Portion into 4 equal parts. Add different colors into 3 parts. Add cocoa powder to 4th part.
Set aside.
Grab dough from glass bowl and divide into 16 equal pieces.Form them into flat balls and put on a cookie sheet lined with parchment paper, spaced evenly.
Grab some crisco and rub onto the tops of sectioned balls so craquelin will stick to it. Flatten out a small amount of craquelin into a disk and drape on top of dough ball.
Use concha design cutter and gently push on top of craquelin to form the concha design.
Set aside and let rise for 30 minutes.
Bake at 350 degrees farenheit for 30 minutes.
Let sit for 10-15 minutes and enjoy!