Conchas (Mexican Sweet Bread Shells)

Ingredients

• 3.5 cups all-purpose flour
• ¾ cup whole milk, warmed
• ⅓ cup granulated sugar
• 2.25 teaspoons active dry yeast
• 2 large eggs
• 4 tablespoons butter, softened
• ½ teaspoon salt
• ½ teaspoon vanilla extract
• ¾ cup all-purpose flour
• 3 tablespoons butter, softened
• ½ cup granulated sugar
• 1 large egg yolk

Instructions

1. 1

   Pour the warmed milk into a large bowl, then sprinkle 2.25 teaspoons of yeast over the top and let sit for 2 minutes without stirring until foamy.

2. 2

   Stir the yeast mixture with a wooden spoon until smooth, then add 0.33 cup sugar and both eggs and mix until combined.

3. 3

   Pour 3.5 cups flour into the bowl a little at a time, stirring with the wooden spoon after each addition until the mixture becomes shaggy and difficult to stir by hand.

4. 4

   Turn the dough onto a lightly floured work surface and knead for 8 minutes, pushing the dough away from you with the heel of your hand, folding it back over itself, then rotating it a quarter turn and repeating.

5. 5

   Add 4 tablespoons softened butter and 0.5 teaspoon salt to the kneaded dough, then knead for 5 more minutes until the dough becomes smooth and elastic and the butter is fully incorporated.

6. 6

   Add 0.5 teaspoon vanilla extract and knead for 30 seconds until the vanilla is evenly mixed throughout the dough.

7. 7

   Place the dough in a lightly oiled bowl, cover the bowl tightly with plastic wrap, and let rise in a warm place for 1 hour until the dough nearly doubles in size.

8. 8

   While the dough rises, combine 0.75 cup flour, 3 tablespoons softened butter, and 0.5 cup sugar in a small bowl and mix with a spoon until the mixture looks like damp sand.

9. 9

   Add 1 egg yolk to the flour mixture and stir with a spoon until the mixture becomes a smooth, thick paste that holds together when squeezed.

10. 10

    Cover the paste with plastic wrap and refrigerate until the dough has finished rising.

11. 11

    Turn the risen dough onto an unfloured work surface and gently press it flat with your hands to release large air bubbles, then divide it into 8 equal pieces.

12. 12

    Roll each piece of dough into a tight ball by pushing the sides toward the center with your thumbs and turning the ball as you go, then place each ball seam-side down on a parchment-lined baking sheet, spacing them 2 inches apart.

13. 13

    Cover the shaped dough balls with plastic wrap and let rise at room temperature for 30 minutes until they are puffy to the touch but still hold an indent when you gently press a finger into one.

14. 14

    Set the oven to 375°F and wait for the indicator light or beep to signal that it has finished heating, about 10 minutes.

15. 15

    Divide the chilled concha paste into 8 equal pieces and gently press one piece of paste onto the top of each dough ball, flattening it into a thin layer covering most of the surface.

16. 16

    Using the tines of a fork, press lines into the paste from the center of each concha outward to create a shell pattern (or use a small knife to score the paste in a seashell design).

17. 17

    Place the baking sheet into the preheated 375°F oven and bake for 18–22 minutes until the conchas are golden brown on top and the bottom is lightly browned when you lift one with a spatula.

18. 18

    Remove the baking sheet from the oven and let the conchas cool on the pan for 5 minutes, then transfer them to a wire cooling rack and cool for at least 10 minutes before serving.

Tools you’ll need

• large mixing bowl
• wooden spoon
• work surface (lightly floured)
• plastic wrap
• small mixing bowl
• parchment paper
• baking sheet (16×12 inch or similar)
• oven (standard)
• spatula
• fork or small knife for scoring
• wire cooling rack

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