Breads & doughs
Vanilla and Chocolate Conchas
Mexican sweet bread with a crunchy shell-shaped topping.
Vegetarian
Ingredients
- 500 g bread flour
- 100 g sugar
- 10 g fresh yeast
- 130 g warm milk
- 3 eggs
- 100 g butter
- 1 pinch salt
- 150 g powdered sugar for the topping
- 150 g butter for the topping
- 150 g flour for the topping
- 1 tablespoon cocoa powder
Step-by-step
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- Put the warm milk and yeast in the mixing bowl and mix 10 sec/speed 3.
- Add the flour, sugar, eggs and salt and knead 5 min/closed lid/dough mode.
- Add the butter and knead 5 more min/closed lid/dough mode.
- Let rise, covered, 1 hour until doubled in size.
- For the topping, mix the powdered sugar, butter and flour 30 sec/speed 4 and divide in two, adding cocoa to one part.
- Shape the dough into balls, cover with the paste and score the shell pattern.
- Let rise 40 min and bake 18 min at 180°C.
Tips
- Score the conchas with a special cutter or a knife.
- Enjoy them fresh with a coffee or atole.
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