Mexican Sweet Buns (Conchas)

Name: Mexican Sweet Buns (Conchas)
Total time: 153 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 260 g all-purpose flour; 45 g granulated sugar; 80 ml milk; 2 medium eggs; 50 g butter; 12 g dry yeast; 1 pinch fine salt; 1 tsp vanilla extract; 50 g all-purpose flour; 40 g butter; 30 g powdered sugar; 1 pinch cinnamon; 50 g all-purpose flour; 4 g unsweetened cocoa powder; 40 g butter; 30 g powdered sugar

2h 33m

Serves 8

instagram.com

Mexican Sweet Buns (Conchas)

instagram.com

2h 33m

Serves 8

Directions

1In a bowl, combine the flour and sugar. Crumble the fresh yeast on top.
2In a jug, mix the milk, eggs, vanilla extract, and salt.
3Mix and combine the liquid mixture, allowing the dough to come together. Add the softened butter in pieces, a little at a time, ensuring each addition is well incorporated before proceeding.
4Transfer the dough to a lightly buttered work surface, form a ball, and place it in a buttered bowl. Cover with plastic wrap and let it rise in the turned-off oven for 2 hours.
5For the light topping: In a bowl, knead together butter, powdered sugar, flour, and cinnamon until you get a homogeneous mixture. Form a block, flatten it, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
6For the dark topping: Follow the same procedure as the light topping, adding the unsweetened cocoa powder to the ingredients.
7After rising, divide the dough into 8 equal portions and form balls. Place them on a baking sheet lined with parchment paper.
8Roll out the toppings into discs about 9 cm in diameter.
9Apply a topping disc to each ball, pressing lightly to adhere.
10With a sharp knife, score the topping to create the typical shell pattern, avoiding cutting the dough underneath.
11Let rise in the turned-off oven for another 30 minutes.
12Preheat the static oven to 160°C, then bake for 20 minutes, until lightly golden.
13Remove from the oven and let cool completely before serving.

Ingredients

260 g all-purpose flour
45 g granulated sugar
80 ml milk
2 medium eggs
50 g butter
12 g dry yeast
1 pinch fine salt
1 tsp vanilla extract
50 g all-purpose flour
40 g butter
30 g powdered sugar
1 pinch cinnamon
50 g all-purpose flour
4 g unsweetened cocoa powder
40 g butter
30 g powdered sugar

Equipment

bowlwhiskspatulaknifeplastic wrapbaking sheetoven

Mexican Sweet Buns (Conchas)

2h 33m

Serves 8

instagram.com

Mexican Sweet Buns (Conchas)

instagram.com

2h 33m

Serves 8

Directions

1In a bowl, combine the flour and sugar. Crumble the fresh yeast on top.
2In a jug, mix the milk, eggs, vanilla extract, and salt.
3Mix and combine the liquid mixture, allowing the dough to come together. Add the softened butter in pieces, a little at a time, ensuring each addition is well incorporated before proceeding.
4Transfer the dough to a lightly buttered work surface, form a ball, and place it in a buttered bowl. Cover with plastic wrap and let it rise in the turned-off oven for 2 hours.
5For the light topping: In a bowl, knead together butter, powdered sugar, flour, and cinnamon until you get a homogeneous mixture. Form a block, flatten it, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
6For the dark topping: Follow the same procedure as the light topping, adding the unsweetened cocoa powder to the ingredients.
7After rising, divide the dough into 8 equal portions and form balls. Place them on a baking sheet lined with parchment paper.
8Roll out the toppings into discs about 9 cm in diameter.
9Apply a topping disc to each ball, pressing lightly to adhere.
10With a sharp knife, score the topping to create the typical shell pattern, avoiding cutting the dough underneath.
11Let rise in the turned-off oven for another 30 minutes.
12Preheat the static oven to 160°C, then bake for 20 minutes, until lightly golden.
13Remove from the oven and let cool completely before serving.