Conchas Mexicanas

8 mins
Serves 16
youtube.com

Directions

  1. 1To your warm milk, add one tablespoon of sugar and your yeast. Combine ingredients to proof your yeast (10-15 minutes).
  2. 2To your warm milk, add one tablespoon of sugar and your yeast. Combine ingredients to proof your yeast (10-15 minutes).
  3. 3To your warm milk, add one tablespoon of sugar and your yeast. Combine ingredients to proof your yeast (10-15 minutes).
  4. 4Crack your eggs in a measuring cup; add your vanilla.
  5. 5Crack your eggs in a measuring cup; add your vanilla.
  6. 6Crack your eggs in a measuring cup; add your vanilla.
  7. 7In a bowl, add sugar, salt, and Mexican cinnamon. Sift flour and baking powder into the bowl.
  8. 8In a bowl, add sugar, salt, and Mexican cinnamon. Sift flour and baking powder into the bowl.
  9. 9In a bowl, add sugar, salt, and Mexican cinnamon. Sift flour and baking powder into the bowl.
  10. 10Make a well in the center of the dry ingredients.
  11. 11Make a well in the center of the dry ingredients.
  12. 12Make a well in the center of the dry ingredients.
  13. 13Add the milk-yeast mixture, eggs, vanilla mixture, butter, and shortening to the bowl.
  14. 14Add the milk-yeast mixture, eggs, vanilla mixture, butter, and shortening to the bowl.
  15. 15Add the milk-yeast mixture, eggs, vanilla mixture, butter, and shortening to the bowl.
  16. 16Mix on low speed, then increase speed once everything is combined (4 minutes). Knead the dough to smooth it out.
  17. 17Mix on low speed, then increase speed once everything is combined (4 minutes). Knead the dough to smooth it out.
  18. 18Mix on low speed, then increase speed once everything is combined (4 minutes). Knead the dough to smooth it out.
  19. 19Let the dough rise for 1.5 to 2 hours.
  20. 20Let the dough rise for 1.5 to 2 hours.
  21. 21Let the dough rise for 1.5 to 2 hours.
  22. 22For the topping, mix flour, powdered sugar, and vegetable shortening. Add a few drops of red food coloring to turn the mixture pink.
  23. 23For the topping, mix flour, powdered sugar, and vegetable shortening. Add a few drops of red food coloring to turn the mixture pink.
  24. 24For the topping, mix flour, powdered sugar, and vegetable shortening. Add a few drops of red food coloring to turn the mixture pink.
  25. 25Dust the counter with flour. Scrape the topping paste onto the floured surface.
  26. 26Dust the counter with flour. Scrape the topping paste onto the floured surface.
  27. 27Dust the counter with flour. Scrape the topping paste onto the floured surface.
  28. 28If making 8 conchas, slice the topping into 8 pieces. If making 16, slice it into 16 pieces.
  29. 29If making 8 conchas, slice the topping into 8 pieces. If making 16, slice it into 16 pieces.
  30. 30If making 8 conchas, slice the topping into 8 pieces. If making 16, slice it into 16 pieces.
  31. 31Roll each piece into a ball; dust them with flour before pressing with a tortilla press.
  32. 32Roll each piece into a ball; dust them with flour before pressing with a tortilla press.
  33. 33Roll each piece into a ball; dust them with flour before pressing with a tortilla press.
  34. 34Place your conchas on a baking sheet with enough space to rise.
  35. 35Place your conchas on a baking sheet with enough space to rise.
  36. 36Place your conchas on a baking sheet with enough space to rise.
  37. 37Press the topping balls with a tortilla press to make them flat and smooth.
  38. 38Press the topping balls with a tortilla press to make them flat and smooth.
  39. 39Press the topping balls with a tortilla press to make them flat and smooth.
  40. 40Place the topping on each concha and gently press down to secure. Use a knife to make the traditional shell design.
  41. 41Place the topping on each concha and gently press down to secure. Use a knife to make the traditional shell design.
  42. 42Place the topping on each concha and gently press down to secure. Use a knife to make the traditional shell design.
  43. 43Bake in a 350°F oven for 20-22 minutes. Let rest 10-15 minutes before serving.
  44. 44Bake in a 350°F oven for 20-22 minutes. Let rest 10-15 minutes before serving.
  45. 45Bake in a 350°F oven for 20-22 minutes. Let rest 10-15 minutes before serving.

Ingredients

  • 6.5 cups flour
  • 6.5 cups flour
  • 6.5 cups flour
  • 1.5 cups sugar
  • 1.5 cups sugar
  • 1.5 cups sugar
  • 1.5 cups milk
  • 1.5 cups milk
  • 1.5 cups milk
  • 4 eggs
  • 4 eggs
  • 4 eggs
  • 0.5 cup butter
  • 0.5 cup butter
  • 0.5 cup butter
  • 2 tablespoons vegetable shortening
  • 2 tablespoons vegetable shortening
  • 2 tablespoons vegetable shortening
  • 2 tablespoons vanilla
  • 2 tablespoons vanilla
  • 2 tablespoons vanilla
  • 1 tablespoon baking powder
  • 1 tablespoon baking powder
  • 1 tablespoon baking powder
  • 4 tablespoons active dry yeast
  • 4 tablespoons active dry yeast
  • 4 tablespoons active dry yeast
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 2 tablespoons cinnamon
  • 2 tablespoons cinnamon
  • 2 tablespoons cinnamon
  • 1 cup flour
  • 1 cup flour
  • 1 cup flour
  • 1 cup powdered sugar
  • 1 cup powdered sugar
  • 1 cup powdered sugar
  • 1 cup vegetable shortening
  • 1 cup vegetable shortening
  • 1 cup vegetable shortening
  • 3 drops food coloring
  • 3 drops food coloring
  • 3 drops food coloring

Equipment

stand mixerwhisksiftertortilla pressknife