Conchas

Serves 10
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Directions

  1. 1Combine milk, yeast, and 1 tbsp sugar.
  2. 2Combine milk, yeast, and 1 tbsp sugar.
  3. 3Combine milk, yeast, and 1 tbsp sugar.
  4. 4Allow the yeast mixture to sit for 10 minutes.
  5. 5Allow the yeast mixture to sit for 10 minutes.
  6. 6Allow the yeast mixture to sit for 10 minutes.
  7. 7Add in the rest of the dough ingredients (minus the butter) and mix or knead until the gluten is developed.
  8. 8Add in the rest of the dough ingredients (minus the butter) and mix or knead until the gluten is developed.
  9. 9Add in the rest of the dough ingredients (minus the butter) and mix or knead until the gluten is developed.
  10. 10Then add in your butter 1 tbsp at a time.
  11. 11Then add in your butter 1 tbsp at a time.
  12. 12Then add in your butter 1 tbsp at a time.
  13. 13Allow the dough to rest in a warm spot for 1-2 hours or until doubled in size.
  14. 14Allow the dough to rest in a warm spot for 1-2 hours or until doubled in size.
  15. 15Allow the dough to rest in a warm spot for 1-2 hours or until doubled in size.
  16. 16Divide the dough into 10 (100g) balls.
  17. 17Divide the dough into 10 (100g) balls.
  18. 18Divide the dough into 10 (100g) balls.
  19. 19Cover each ball with the paste.
  20. 20Cover each ball with the paste.
  21. 21Cover each ball with the paste.
  22. 22Use a tortilla press to flatten them.
  23. 23Use a tortilla press to flatten them.
  24. 24Use a tortilla press to flatten them.
  25. 25Create the concha shape with a knife or concha cutter.
  26. 26Create the concha shape with a knife or concha cutter.
  27. 27Create the concha shape with a knife or concha cutter.
  28. 28Allow to rise another 40-45 minutes.
  29. 29Allow to rise another 40-45 minutes.
  30. 30Allow to rise another 40-45 minutes.
  31. 31Bake at 350 degrees Fahrenheit for 22-25 minutes or until the bread is a nice golden color.
  32. 32Bake at 350 degrees Fahrenheit for 22-25 minutes or until the bread is a nice golden color.
  33. 33Bake at 350 degrees Fahrenheit for 22-25 minutes or until the bread is a nice golden color.

Ingredients

  • 1 cup whole milk
  • 1 cup whole milk
  • 1 cup whole milk
  • 1.5 tbsp active dry yeast
  • 1.5 tbsp active dry yeast
  • 1.5 tbsp active dry yeast
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 0.75 cup sugar
  • 0.75 cup sugar
  • 0.75 cup sugar
  • 3.75 cup bread flour
  • 3.75 cup bread flour
  • 3.75 cup bread flour
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1 cinnamon stick, crushed and sifted
  • 1 cinnamon stick, crushed and sifted
  • 1 cinnamon stick, crushed and sifted
  • 1 stick unsalted butter
  • 1 stick unsalted butter
  • 1 stick unsalted butter
  • 1.5 cups flour
  • 1.5 cups flour
  • 1.5 cups flour
  • 1.5 cups powdered sugar
  • 1.5 cups powdered sugar
  • 1.5 cups powdered sugar
  • 0.75 cup vegetable shortening
  • 0.75 cup vegetable shortening
  • 0.75 cup vegetable shortening
  • food coloring
  • food coloring
  • food coloring
  • cocoa powder
  • cocoa powder
  • cocoa powder

Equipment

oventortilla pressknifeconcha cutter

Tips

  • The key to the softest bread is really developing that gluten (helps to use bread flour with a 12% protein content or higher).
  • I like to use my oven with the light on for resting the dough.
  • I like to use a tortilla press to flatten the dough balls.