In a cup or a bowl combine the warm evaporated milk, sugar, and water. If using cold evaporated milk and water just combine and put in the microwave to heat up. Then stir in the sugar until it dissolves.

Add in the yeast to the milk mixture, stir, let rest for 5 minutes until the yeast is bubbling and activated.

In a separate large bowl, combine the flour, sugar, and salt. Set aside.

Once the yeast mixture is activated add into the flour mixture along with the melted butter and egg. Mix until all the ingredients are incorporated.

Start kneading the dough either by hand or by stand mixer. It should take about 9 minutes by stand mixer and 18 minutes by hand. You will know when it is ready when the dough can stretch very thin without breaking (windowpane test). It should be smooth and elastic.

Place the dough ball in a greased bowl, cover, leave in a warm spot and wait an hour or so until it has doubled in size.

Make the sugar topping by combining the shortening, sugar, flour, cocoa powder, and cinnamon. Cream all the ingredients until smooth.

Prepare a baking tray with parchment paper or silicone mats.

Once the dough has risen, take about a palm-sized piece and roll it into a ball. I ended up with 12, depending on how big they are it could be 9.  Place them on the prepared baking tray.

Leave the unbaked conchas in a warm spot and let rise again for 30 minutes.

While they are rising, grab small balls of the sugar topping and flatten enough to cover the tops of the dough balls.

Place the sugar topping on the dough balls. With a knife, cut outlines of shell designs you want on your conchas.

Preheat oven to 375℉.

Place the covered conchas in the preheated oven and bake for 25-30 minutes. Until golden brown.

Let cool before eating and enjoy!