Conchas
Soft, fluffy Mexican sweet bread rolls topped with a crunchy, sugary shell that's scored in a classic crisscross pattern.
- Total time
- 120 min
- Servings
- 12
- Calories
- 320
- Protein
- 6g
Ingredients
- 4 cups all-purpose flour
- 2.25 teaspoons active dry yeast
- 1 cup warm milk
- ½ cup granulated sugar
- ½ cup butter, softened
- 2 large eggs
- 1 teaspoon salt
- 1 cup powdered sugar
- ½ cup vegetable shortening
- 1 teaspoon vanilla extract
Instructions
- 1
Dissolve yeast in warm milk with a pinch of sugar; let foam for 5 minutes.
- 2
Mix flour, sugar, salt, yeast mixture, butter, and eggs into a soft dough.
- 3
Knead dough for 8 minutes until smooth; let rise in a greased bowl for 1 hour.
- 4
Beat powdered sugar, shortening, and vanilla into a stiff paste for the topping.
- 5
Divide dough into 12 balls; flatten each and top with a disk of the sugar paste.
- 6
Score the topping with a knife in a crisscross pattern; let rise for 30 minutes.
- 7
Bake at 375°F for 18 minutes until golden; cool on a wire rack.
Tools you’ll need
- stand mixer with dough hook
- large mixing bowl
- baking sheet
- wire rack
- knife
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