First, make the topping for the bread. Prepare your ingredients, then sift the flour and powdered sugar together. Add the vegetable shortening.

Mix with your fingers until you get a smooth dough. Divide it in half and flavor each half differently.

Add the cocoa powder to one half and the vanilla to the other, mixing each well. Because of the moisture from the butter, gradually add more powdered sugar as needed until both toppings have the same consistency. Once ready, chill the toppings in the refrigerator for easier handling.

Now, start the dough.

Prepare all the ingredients. Sift the flour, and in a bowl, combine the dry ingredients (flour, sugar, yeast, and salt).

Make a well in the center of the dry ingredients and gradually add the warm milk.

Next, add the egg, then the butter. Mix well, then knead on a flat surface. Knead vigorously for several minutes until smooth.

Once the dough is soft and smooth, let it rest until it doubles in size. Then punch down the dough to release any trapped air.

Divide the dough into equal pieces and shape each into a ball with your hands. Place them on a baking sheet and flatten the toppings to your desired thickness.

Spread vegetable shortening on each dough ball, place the topping on top, and use a cutter or knife to create the traditional shell pattern. Let them rise again until slightly puffy. Once risen, bake at 350°F (180°C) for about 20 minutes.