Directions
- 1Warm up 3/4 cups of milk until slightly warm to the touch.
- 2Add 1 tablespoon of sugar to the milk.
- 3Add 1 packet or 1 tablespoon of active dry yeast to the milk and sugar mixture.
- 4Mix the yeast, sugar, and milk, then let it sit for 10 minutes.
- 5In a large bowl, combine 4 1/2 cups of all-purpose flour, 1 teaspoon of salt, and 1/2 cup of sugar.
- 6Mix the dry ingredients.
- 7Pour the yeast and milk mixture into the dry ingredients.
- 8Add 3 whole eggs and a splash of vanilla extract to the mixture.
- 9Add 1/2 cup of unsalted melted or room temperature butter to the mixture.
- 10Mix the dough using a stand mixer or by hand until it is extremely soft and lightly sticky, barely sticking to the bowl.
- 11If the dough is not lightly sticky, add a little more room temperature unsalted butter.
- 12Cover the dough with a towel and let it rise at room temperature for 2 hours.
- 13For the topping, combine 1 cup of all-purpose flour, 1 cup of powdered sugar, 1/2 cup of unsalted room temperature butter, and a splash of vanilla extract in a small bowl.
- 14Mix the topping ingredients until they form a nice ball.
- 15Separate a portion of the topping dough and add cocoa powder to one side.
- 16Separate another portion of the topping dough and add red food coloring to the other side.
- 17Mix the colored topping doughs.
- 18Once the main dough has doubled in size, cut small pieces, about the size of a small egg.
- 19On a non-stick surface, flatten out a piece of your topping.
- 20Place the flattened topping over your dough.
- 21Using a knife, make your desired design on the topping.
- 22Place the concha in a cupcake mold.
- 23Cover them with a towel and let them rise for 45 minutes.
- 24Bake them at 350 degrees Fahrenheit for approximately 15 minutes or until cooked, keeping an eye on them as oven temperatures vary.
Ingredients
- 0.75 cups milk
- 1 tablespoon sugar
- 1 packet active dry yeast
- 4.5 cups all purpose flour
- 1 teaspoon salt
- 0.5 cup sugar
- 3 whole eggs
- splash vanilla extract
- 0.5 cup unsalted melted or room temperature butter
- 1 cup all purpose flour
- 1 cup powdered sugar
- 0.5 cup unsalted butter
- splash vanilla extract
- cocoa powder
- red food coloring
Equipment
potwhisklarge bowlstand mixertowelsmall bowlsilicone baking matknifecupcake mold
Tips
- Do not heat the milk too much or it will kill the yeast; it needs to be warm, just slightly to the touch.
- The dough needs to be lightly sticky, barely sticking to the bowl.
- Everyone's oven is different, so keep an eye on the cupcakes after about 15 minutes.
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