In a large cup, combine the warm water, yeast and agave. Stir to combine and let sit for 10 minutes.
In the bowl of the standmixer, combine the flour, sugar and salt. Stir to combine.
After 10 minutes, while the mixer is on low speed, add the eggs, yeast/water mix and soft butter. Continue mixing at med/low speed, scraping down the sides every two minutes, until dough forms and pulls away from the sides.
Transfer dough to lightly floured surface and knead, adding a little flour, for 2 -3 minutes. Transfer dough to a greased bowl, cover and let dough proof in a warm for 90 minutes to 2 hours.
While dough proofs, prepare the topping for the manteconchas. In a bowl combine the flour and powdered sugar. Gradually mix in the shortening until a paste forms. If it feels too sticky, add just a little more flour, working in really well. Work in the vanilla.
If preparing multi colored toppings, divide equally. Each manteconcha topping should weigh about 30 grams. Use as much or as little food coloring gel until you reach the desired color you like. Place in glass bowls and cover with plastic wrap until ready to use.
After dough has proofed and doubled in size, transfer again onto lightly floured surface and gently knead the dough for 1 minute. Using a scale, weigh each dough ball to about 52 grams and place into a standard cupcake paper cup and then place in cupcake pan. Cover with a light kitchen towel and let proof for 1 hour.
When it gets close to time, preheat the oven to 350 degrees F. If preparing topping with 3 colors, you will need 10 grams of each color rolled like a short cigar. Use your hands to form or gently flatten using a plastic lined tortilla press. Don't press out too thin. It should cover the top surface of the proofed bread dough ready in the paper cups. it should not hang over the sides.
Using a small sharp knife or concha press(mold), score the topping carefully to resemble lines on a concha(seashell). Top with sprinkles, if using. Bake in preheated oven for 20 minutes or until bread showing is light golden brown in color. Internal temperature of bread should be 190 degrees F.
The one major thing I changed on this concha recipe from my previous recipes is the ingredients for the concha topping. I saw this formula on a You Tube video some time ago and finally remembered to use it, I like it better than the old recipe!!