Conchas
Serves 10
Directions
- 1Combine milk, yeast, and 1 tbsp sugar.
- 2Allow the yeast mixture to sit for 10 minutes.
- 3Add in the rest of the dough ingredients (minus the butter) and mix or knead until the gluten is developed.
- 4Then add in your butter 1 tbsp at a time.
- 5Allow the dough to rest in a warm spot for 1-2 hours or until doubled in size.
- 6Divide the dough into 10 (100g) balls.
- 7Cover each ball with the paste.
- 8Use a tortilla press to flatten them.
- 9Create the concha shape with a knife or concha cutter.
- 10Allow to rise another 40-45 minutes.
- 11Bake at 350 degrees Fahrenheit for 22-25 minutes or until the bread is a nice golden color.
Ingredients
- 1 cup whole milk
- 1.5 tbsp active dry yeast
- 1 tbsp sugar
- 0.75 cup sugar
- 3.75 cup bread flour
- 1 tsp salt
- 2 eggs
- 1 cinnamon stick, crushed and sifted
- 1 stick unsalted butter
- 1.5 cups flour
- 1.5 cups powdered sugar
- 0.75 cup vegetable shortening
- food coloring
- 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.
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