Warm Vanilla Atole with Fresh Conchas

**Start the conchas dough**: Dissolve the yeast in the warm milk with a pinch of sugar. Let stand 5-10 minutes until foamy. In a large bowl or stand mixer, combine the flour, sugar, and salt. Add the yeast mixture, eggs, softened butter, and vanilla. Mix with the dough hook on medium speed for 8-10 minutes until the dough is smooth, elastic, and pulls away from the bowl sides cleanly.

Shape the dough into a ball, place in a lightly greased bowl, cover with plastic wrap, and let rise in a warm spot for 1-1/2 to 2 hours until doubled in size.

**Make the concha topping (costra)**: While the dough rises, cream the softened butter and powdered sugar together until fluffy. Add the flour, vanilla, and cinnamon, mixing until a smooth, pliable cookie-like dough forms. Divide into 10-12 equal portions, roll into balls, and set aside.

**Shape the conchas**: Punch down the risen dough and divide into 10-12 equal pieces. Roll each piece into a smooth ball and place on parchment-lined baking sheets, spacing 2 inches apart. Flatten each topping ball between two pieces of plastic wrap into a thin disc the size of the dough ball. Drape a topping disc over each dough ball. Using a sharp knife or concha cutter, score the classic shell pattern into the topping (curved parallel lines fanning out from the base).

Cover the shaped conchas loosely with plastic wrap and let them rise for another 45 minutes to 1 hour until puffy.

Preheat the oven to 350F. Bake the conchas for 15-18 minutes until the bottoms are lightly golden (the tops should remain pale). Cool on a wire rack.

**Make the atole**: While conchas bake, whisk the masa harina with the water in a bowl until smooth with no lumps. In a medium saucepan, heat the milk with the cinnamon stick and piloncillo over medium heat, stirring until the piloncillo dissolves. Pour the masa mixture through a fine-mesh strainer into the warm milk, whisking constantly.

Continue to cook the atole over medium heat, whisking frequently, for 10-15 minutes until it thickens to the consistency of a light milkshake. Remove the cinnamon stick, stir in the vanilla and salt. Serve the warm atole in mugs alongside fresh conchas for dunking.