1Add 500g of all-purpose flour, 7g of instant yeast, 75g of sugar, and a pinch of salt to a bowl.
2Add 500g of all-purpose flour, 7g of instant yeast, 75g of sugar, and a pinch of salt to a bowl.
3Add 500g of all-purpose flour, 7g of instant yeast, 75g of sugar, and a pinch of salt to a bowl.
4Whisk the dry ingredients together until well combined.
5Whisk the dry ingredients together until well combined.
6Whisk the dry ingredients together until well combined.
7Measure out 1 cup plus 2 tablespoons of whole milk and warm it in the microwave (do not boil).
8Measure out 1 cup plus 2 tablespoons of whole milk and warm it in the microwave (do not boil).
9Measure out 1 cup plus 2 tablespoons of whole milk and warm it in the microwave (do not boil).
10Crack in two large eggs and one extra egg yolk into the warm milk.
11Crack in two large eggs and one extra egg yolk into the warm milk.
12Crack in two large eggs and one extra egg yolk into the warm milk.
13Add a little bit of vanilla extract to the milk and egg mixture.
14Add a little bit of vanilla extract to the milk and egg mixture.
15Add a little bit of vanilla extract to the milk and egg mixture.
16Pour the milk, egg, and vanilla mixture into the dry ingredients.
17Pour the milk, egg, and vanilla mixture into the dry ingredients.
18Pour the milk, egg, and vanilla mixture into the dry ingredients.
19Begin kneading the dough until the flour picks up all the liquid; the dough will look shaggy.
20Begin kneading the dough until the flour picks up all the liquid; the dough will look shaggy.
21Begin kneading the dough until the flour picks up all the liquid; the dough will look shaggy.
22Let the dough relax for 20 to 25 minutes.
23Let the dough relax for 20 to 25 minutes.
24Let the dough relax for 20 to 25 minutes.
25While the dough relaxes, cut 100g of softened butter into small pieces to help it soften faster.
26While the dough relaxes, cut 100g of softened butter into small pieces to help it soften faster.
27While the dough relaxes, cut 100g of softened butter into small pieces to help it soften faster.
28Add the softened butter to the dough one tablespoon at a time, kneading until all the butter is incorporated.
29Add the softened butter to the dough one tablespoon at a time, kneading until all the butter is incorporated.
30Add the softened butter to the dough one tablespoon at a time, kneading until all the butter is incorporated.
31Knead the dough for 8 to 10 minutes on medium speed.
32Knead the dough for 8 to 10 minutes on medium speed.
33Knead the dough for 8 to 10 minutes on medium speed.
34Let the dough ferment for 1 and a half hours at room temperature, or until it has doubled in size.
35Let the dough ferment for 1 and a half hours at room temperature, or until it has doubled in size.
36Let the dough ferment for 1 and a half hours at room temperature, or until it has doubled in size.
37Divide the dough into 12 equal portions.
38Divide the dough into 12 equal portions.
39Divide the dough into 12 equal portions.
40Roll each portion into a small ball and space them out about 2 inches apart.
41Roll each portion into a small ball and space them out about 2 inches apart.
42Roll each portion into a small ball and space them out about 2 inches apart.
43For the topping, cream 113g of softened butter, 135g of sugar, and 1/4 tsp of salt on medium speed for 2 minutes until fluffy.
44For the topping, cream 113g of softened butter, 135g of sugar, and 1/4 tsp of salt on medium speed for 2 minutes until fluffy.
45For the topping, cream 113g of softened butter, 135g of sugar, and 1/4 tsp of salt on medium speed for 2 minutes until fluffy.
46Beat in 120g of flour for another 2 minutes.
47Beat in 120g of flour for another 2 minutes.
48Beat in 120g of flour for another 2 minutes.
49Divide the topping dough in half; flavor one half with 1 Tbsp of cacao powder for chocolate and color the other half with 1/2 tsp of red food coloring.
50Divide the topping dough in half; flavor one half with 1 Tbsp of cacao powder for chocolate and color the other half with 1/2 tsp of red food coloring.
51Divide the topping dough in half; flavor one half with 1 Tbsp of cacao powder for chocolate and color the other half with 1/2 tsp of red food coloring.
52Chill the topping dough in the fridge for 15 minutes.
53Chill the topping dough in the fridge for 15 minutes.
54Chill the topping dough in the fridge for 15 minutes.
55Once chilled, roll the topping into balls and flatten them to cover the tops of the dough balls, forming a hat-like shape.
56Once chilled, roll the topping into balls and flatten them to cover the tops of the dough balls, forming a hat-like shape.
57Once chilled, roll the topping into balls and flatten them to cover the tops of the dough balls, forming a hat-like shape.
58Using a tool, create shell patterns on the topping without cutting too deep into the dough.
59Using a tool, create shell patterns on the topping without cutting too deep into the dough.
60Using a tool, create shell patterns on the topping without cutting too deep into the dough.
61Let the conchas rest for an additional hour.
62Let the conchas rest for an additional hour.
63Let the conchas rest for an additional hour.
64Bake the conchas at 350°F (175°C) for 14 to 16 minutes.
65Bake the conchas at 350°F (175°C) for 14 to 16 minutes.
66Bake the conchas at 350°F (175°C) for 14 to 16 minutes.
Ingredients
1 cup whole milk
1 cup whole milk
1 cup whole milk
2 Tbsp whole milk
2 Tbsp whole milk
2 Tbsp whole milk
500 g all-purpose flour
500 g all-purpose flour
500 g all-purpose flour
7 g instant yeast
7 g instant yeast
7 g instant yeast
75 g sugar
75 g sugar
75 g sugar
1 pinch salt
1 pinch salt
1 pinch salt
2 large eggs
2 large eggs
2 large eggs
1 egg yolk
1 egg yolk
1 egg yolk
1 tsp vanilla extract
1 tsp vanilla extract
1 tsp vanilla extract
100 g softened butter
100 g softened butter
100 g softened butter
113 g softened butter
113 g softened butter
113 g softened butter
135 g sugar
135 g sugar
135 g sugar
120 g flour
120 g flour
120 g flour
0.25 tsp salt
0.25 tsp salt
0.25 tsp salt
1 tsp vanilla
1 tsp vanilla
1 tsp vanilla
1 Tbsp cacao powder
1 Tbsp cacao powder
1 Tbsp cacao powder
0.5 tsp red food coloring
0.5 tsp red food coloring
0.5 tsp red food coloring
Equipment
scalebowlwhiskmicrowavefridge
Tips
Use a scale for precise measurements to ensure consistent results.
Do not boil the milk, as it will kill the yeast.
Add butter to the dough one tablespoon at a time for better incorporation.
Chill the topping dough for 15 minutes before use.
Do not cut too deep when making the shell pattern on the topping.