Buns – 3 teaspoons active dry yeast – 1/2 cup warm water 105 to 115°F – 1/2 cup lukewarm milk – 1/3 cup granulated sugar – 1/3 cup butter at room temperature – 1 teaspoon salt – 1 egg – 3 1/2 cups all-purpose flour plus more for dusting

Sugar paste topping – 1/3 cup granulated sugar – 1/4 cup margarine – 1/2 teaspoon vanilla extract – 1/2 cup all-purpose flour plus more for dusting – Assorted gel food colors

– Dissolve the yeast in warm water in the bowl of a standing mixer fitted with the paddle attachment. – Add the milk, sugar, butter, salt, egg and 2 cups of flour. Stir together until just combined. Switch to the dough hook attachment. – Add an additional cup of flour and knead on medium-low speed. When the flour is incorporated, knead at medium speed for 5 minutes. The dough should be elastic and slightly sticky but easy to handle. 

If the dough is very sticky, knead in theadditional flour. Place the dough in a large greased bowl and turn the dough over to coat. Cover with plastic wrap and allow it to rise in a warm place until doubled, about 1 1/2 hours. – In the meantime, make the sugar paste topping: Beat the sugar, margarine and vanilla together until light and fluffy. Stir in flour and mix until a thick dough forms. Add additional flour if needed. Divide dough into 3 or 4 even pieces and tint each

with food color. If the dough becomes sticky from the food color, add more flour. Cover pieces with plastic wrap until ready for use. – When the dough ready, turn it out onto a lightly floured surface. Divide the dough into 16 even pieces (I did this with my bench scraper). Shape each dough piece into a ball by tucking the corners under (don’t roll between your palms, this will just deflate the dough and make it tough). Place the dough buns ona large Silpat or parchment-lined baking sheet.

– Roll out the sugar paste pieces on a lightly floured surface. Cut into 2 1/2-inch rounds with a cookie cutter or pastry ring. Use the pastry ring to score lines into the paste to resemble the ridges on a seashell (concha). Transfer the scored sugar paste rounds to the buns using an offset spatula. If the paste doesn’t want to adhere naturally, use a pastry brush to apply dots of water on the underside before applying to 

the buns. Allow the buns to rise on the baking sheet for 40 minutes. – Preheat oven to 375°F. Bake the buns for 18-20 minutes, or until they are fragrant and lightly brown on the bottoms. – Store the leftovers in an airtight container.