Crunchy vanilla crust gives these sweet, brioche-like rolls their namesake seashell appearance. They are popular in Mexico for a light breakfast, served warm with a cup of coffee. This recipe, from Elena Reygadas at Panadería Rosetta in Mexico City, is lighter and more flavorful than other versions.
3/4 cup all-purpose flour (about 3 1/4 ounces)
1/2 cup vegetable shortening
3/4 cup powdered sugar (about 3 ounces)
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1/2 vanilla bean pod, seeds scraped and pod discarded
How to Make It
Combine all ingredients in bowl of a heavy-duty electric stand mixer. Beat on low speed until a smooth dough forms, about 2 minutes. Wrap dough in plastic wrap, and let stand at room temperature until ready to use.
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