Conchas from The Professional Pastry Chef by Bo Friberg

Ingredients

• 1 ounce (30 g) ground cinnamon or sifted unsweetened cocoa powder
• 1 ounce (30 g) fresh compressed yeast
• 5 ounces (140 g) cake flour
• 6 eggs
• Egg wash
• 10 ounces (285 g) cake flour
• 1 pound (455 g) cake flour
• 1 pound (455 g) bread flour
• 6 ounces (170 g) unsalted butter, at room temperature
• ½ cup (120 ml) warm water (115°F/46°C)
• 12 ounces (340 g) granulated sugar
• 1 teaspoon (5 g) salt
• 4 ounces (115 g) unsalted butter, at room temperature
• 1 teaspoon (5 ml) vanilla extract
• ¾ cup (180 ml) water, at room temperature
• 6 ounces (170 g) powdered sugar
• 2 eggs, beaten slightly