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180 Min 180 Min
10 Portions 10 Portions
Medium level Medium level



    4 1⁄8 cups flour   

    3 tsp yeast   

    1 pinch salt  

    1⁄2 cup sugar   

    1⁄2 cup unsalted butter, softened  

    2 large eggs  

    3⁄4 cup milk 



    1 1⁄4 cups flour  

    3⁄4 cup powdered sugar 

    1⁄2 cup + 2 tbsp shortening 

    A big splash of Vainilla Molina Clear 

    3 tbsp cocoa  

    Gel food coloring, 3 colors 



    For dough:  

    1. Place flour, salt and yeast in a bowl, making sure that salt and yeast don't touch.   

    1. Add sugar, butter, eggs and Vainilla Molina until a lumpy dough is formed.  

    1. Gradually add milk and mix by hand until a sticky dough forms.  

    1. Cover with a kitchen towel and let it rest in a warm place until it doubles in size. 

    For topping: 

    1. Sift flour & powdered sugar and then add butter & Vainilla Molina Clear to form dough.  

    1. Knead dough several times until very smooth.  

    1. Divide the dough into 5 equal-sized balls.  

    1. Add cocoa to one of them and food coloring to the rest. 


    Let’s bake: 

    1. Place muffin cups in baking mold.  

    1. Make a ball with dough, add icing to it and place it on the shell inside the mold.  

    1. Use a knife to cut parallel and curved lines into the topping to create the traditional concha pattern.  

    1. Bake at 375 °F for 15-20 minutes.  

    1. Cool on a wire rack for a few minutes before serving. 

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