Dissolve the yeast in half a cup of warm water with two tablespoons of sugar and one tablespoon of flour. Let it sit until it becomes foamy.

Make a well in the flour and add the yeast mixture, eggs, and milk.

Knead until the dough starts to come together, then gradually add the sugar while kneading. Next, add the powdered milk and knead until fully incorporated.

Add the vegetable shortening and margarine, and knead until the dough pulls away from the sides. Let the dough rest until it doubles in size.

Divide the dough into 2 oz (60 gram) balls, let them rest, and decorate with the topping dough.

For the concha topping: Mix all the ingredients together until you have a smooth dough. Divide into equal portions and add food coloring and flavoring as desired.