Conchas

3h 16m
Serves 12
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Directions

  1. 1Add 500g of all-purpose flour, 7g of instant yeast, 75g of sugar, and a pinch of salt to a bowl.
  2. 2Whisk the dry ingredients together until well combined.
  3. 3Measure out 1 cup plus 2 tablespoons of whole milk and warm it in the microwave (do not boil).
  4. 4Crack in two large eggs and one extra egg yolk into the warm milk.
  5. 5Add a little bit of vanilla extract to the milk and egg mixture.
  6. 6Pour the milk, egg, and vanilla mixture into the dry ingredients.
  7. 7Begin kneading the dough until the flour picks up all the liquid; the dough will look shaggy.
  8. 8Let the dough relax for 20 to 25 minutes.
  9. 9While the dough relaxes, cut 100g of softened butter into small pieces to help it soften faster.
  10. 10Add the softened butter to the dough one tablespoon at a time, kneading until all the butter is incorporated.
  11. 11Knead the dough for 8 to 10 minutes on medium speed.
  12. 12Let the dough ferment for 1 and a half hours at room temperature, or until it has doubled in size.
  13. 13Divide the dough into 12 equal portions.
  14. 14Roll each portion into a small ball and space them out about 2 inches apart.
  15. 15For the topping, cream 113g of softened butter, 135g of sugar, and 1/4 tsp of salt on medium speed for 2 minutes until fluffy.
  16. 16Beat in 120g of flour for another 2 minutes.
  17. 17Divide 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.
  18. 18Chill the topping dough in the fridge for 15 minutes.
  19. 19Once chilled, roll the topping into balls and flatten them to cover the tops of the dough balls, forming a hat-like shape.
  20. 20Using a tool, create shell patterns on the topping without cutting too deep into the dough.
  21. 21Let the conchas rest for an additional hour.
  22. 22Bake the conchas at 350°F (175°C) for 14 to 16 minutes.

Ingredients

  • 1 cup whole milk
  • 2 Tbsp whole milk
  • 500 g all-purpose flour
  • 7 g instant yeast
  • 75 g sugar
  • 1 pinch salt
  • 2 large eggs
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 100 g softened butter
  • 113 g softened butter
  • 135 g sugar
  • 120 g flour
  • 0.25 tsp salt
  • 1 tsp vanilla
  • 1 Tbsp cacao powder
  • 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.

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