Christmas Conchas

1: Combine 1 cup of flour with warm milk, 1 tablespoon of sugar, and yeast. Let it rise for 45 minutes to create the sponge.

2: Mix in remaining flour, sugar, salt, and eggs until a firm dough comes together.

3: Knead the dough for 10 to 12 minutes until it becomes smooth and shiny.

4: Transfer the dough back to the stand mixer and add butter 1 tablespoon at a time. Knead for 8 more minutes until smooth and shiny.

5: Allow the dough to rise covered for 1 hour.

6: Shape into 24 rolls and cover with craquelin if desired. Allow to rise covered for one more hour.

7: Bake at 375° for 18 to 28 minutes or until golden brown and fully baked.

8: For the craquelin, combine melted butter, brown sugar, flour, and salt into a soft dough, roll out thinly, and chill until firm before cutting out circles.