Mexican Sweet Buns (Conchas)
Directions
- 1In a bowl, combine the flour and sugar. Crumble the fresh yeast on top.
- 2In a bowl, combine the flour and sugar. Crumble the fresh yeast on top.
- 3In a bowl, combine the flour and sugar. Crumble the fresh yeast on top.
- 4In a jug, mix the milk, eggs, vanilla extract, and salt.
- 5In a jug, mix the milk, eggs, vanilla extract, and salt.
- 6In a jug, mix the milk, eggs, vanilla extract, and salt.
- 7Mix 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.
- 8Mix 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.
- 9Mix 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.
- 10Transfer 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.
- 11Transfer 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.
- 12Transfer 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.
- 13For 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.
- 14For 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.
- 15For 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.
- 16For the dark topping: Follow the same procedure as the light topping, adding the unsweetened cocoa powder to the ingredients.
- 17For the dark topping: Follow the same procedure as the light topping, adding the unsweetened cocoa powder to the ingredients.
- 18For the dark topping: Follow the same procedure as the light topping, adding the unsweetened cocoa powder to the ingredients.
- 19After rising, divide the dough into 8 equal portions and form balls. Place them on a baking sheet lined with parchment paper.
- 20After rising, divide the dough into 8 equal portions and form balls. Place them on a baking sheet lined with parchment paper.
- 21After rising, divide the dough into 8 equal portions and form balls. Place them on a baking sheet lined with parchment paper.
- 22Roll out the toppings into discs about 9 cm in diameter.
- 23Roll out the toppings into discs about 9 cm in diameter.
- 24Roll out the toppings into discs about 9 cm in diameter.
- 25Apply a topping disc to each ball, pressing lightly to adhere.
- 26Apply a topping disc to each ball, pressing lightly to adhere.
- 27Apply a topping disc to each ball, pressing lightly to adhere.
- 28With a sharp knife, score the topping to create the typical shell pattern, avoiding cutting the dough underneath.
- 29With a sharp knife, score the topping to create the typical shell pattern, avoiding cutting the dough underneath.
- 30With a sharp knife, score the topping to create the typical shell pattern, avoiding cutting the dough underneath.
- 31Let rise in the turned-off oven for another 30 minutes.
- 32Let rise in the turned-off oven for another 30 minutes.
- 33Let rise in the turned-off oven for another 30 minutes.
- 34Preheat the static oven to 160°C, then bake for 20 minutes, until lightly golden.
- 35Preheat the static oven to 160°C, then bake for 20 minutes, until lightly golden.
- 36Preheat the static oven to 160°C, then bake for 20 minutes, until lightly golden.
- 37Remove from the oven and let cool completely before serving.
- 38Remove from the oven and let cool completely before serving.
- 39Remove from the oven and let cool completely before serving.
Ingredients
- 260 g all-purpose flour
- 260 g all-purpose flour
- 260 g all-purpose flour
- 45 g granulated sugar
- 45 g granulated sugar
- 45 g granulated sugar
- 80 ml milk
- 80 ml milk
- 80 ml milk
- 2 medium eggs
- 2 medium eggs
- 2 medium eggs
- 50 g butter
- 50 g butter
- 50 g butter
- 12 g dry yeast
- 12 g dry yeast
- 12 g dry yeast
- 1 pinch fine salt
- 1 pinch fine salt
- 1 pinch fine salt
- 1 tsp vanilla extract
- 1 tsp vanilla extract
- 1 tsp vanilla extract
- 50 g all-purpose flour
- 50 g all-purpose flour
- 50 g all-purpose flour
- 40 g butter
- 40 g butter
- 40 g butter
- 30 g powdered sugar
- 30 g powdered sugar
- 30 g powdered sugar
- 1 pinch cinnamon
- 1 pinch cinnamon
- 1 pinch cinnamon
- 50 g all-purpose flour
- 50 g all-purpose flour
- 50 g all-purpose flour
- 4 g unsweetened cocoa powder
- 4 g unsweetened cocoa powder
- 4 g unsweetened cocoa powder
- 40 g butter
- 40 g butter
- 40 g butter
- 30 g powdered sugar
- 30 g powdered sugar
- 30 g powdered sugar
Equipment
bowlwhiskspatulaknifeplastic wrapbaking sheetoven