Conchas (mexican rolls)

Heat the milk in a saucepan until lukewarm and remove from the heat.

Put the flour, sugar and yeast in a bowl. Stir in the milk with a whisk and let the mixture stand for 15 minutes in a warm place.

Put the flour and a pinch of salt in a bowl. Add the sugar together with the condensed milk, butter, eggs and the yeast mixture.

Knead into an elastic dough. Form a ball, put it back in the bowl and leave covered with cling film for 50 minutes in a warm, draft-free place.

Put the butter with the icing sugar in a bowl and mix with the hand mixer in 5 minutes to an airy mixture. Mix the beet juice and the flour through it.

Preheat the oven to 180 ° C.

Knead the leavened dough again and form 20 balls. Place it on a griddle covered with parchment paper and press down slightly.

Form 20 balls from the colored dough and roll them flat with the rolling pin.

Place a slice of pink dough on each dough ball. Carve curved lines with a knife.

Bake the rolls for about 20 minutes just below the center of the oven. Allow to cool completely on a grid before serving.