Directions:
In a large bowl, mix the instant yeast with the warm milk and a pinch of sugar. Let stand for about 10-15 minutes until the mixture is bubbly.
Add the sugar, eggs, butter, and vanilla to the yeast mixture. Mix well.
Add half of the flour and a pinch of salt. Mix until the dough begins to form.
Gradually add the remaining flour and knead the dough on a floured surface for about 10-15 minutes, or until the dough is smooth and elastic.
Shape the dough into a ball and place in a lightly oiled bowl. Cover with a damp cloth and let rise in a warm place for about 1 hour, or until the dough has doubled in size.
While the dough ferments, prepare the topping. In a bowl, mix the flour, icing sugar, butter and vanilla extract until smooth. Divide the dough into portions and add food coloring to each portion if you want different colors.
Once the bread dough has doubled in size, divide it into smaller portions and shape into round buns. Place them on a baking sheet with enough space between them.
Take a portion of the topping and flatten it into a disc. Place the disk on top of each dough ball and press lightly to adhere.
Using a pastry knife or knife, score the top of each shell to form a distinctive pattern similar to seashells.
Cover the shells with a clean, damp cloth and let them rest for another 15-20 minutes while the oven preheats to 180°C.
Bake the shells in the preheated oven for about 15-20 minutes, or until golden brown on top.
Remove the shells from the oven and allow them to cool on a wire rack before serving.
