Conchas Mexicanas

8m
Serves 16
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Directions

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

Ingredients

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

Equipment

stand mixerwhisksiftertortilla pressknife

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