Conchas
Recipe - Dearborn Market
Conchas
Prep Time105 Minutes
Servings12
Cook Time20 Minutes
Ingredients
● 3 tbsp water, warmed to about 95 degrees
1 packet (2 1/2 teaspoons) active dry yeast
1 cup (2 sticks) Bowl & Basket unsalted butter, at room temp, divided
2-3 tsp Bowl & Basket vegetable oil, for greasing the bowl
1 cup Bowl & Basket granulated sugar, divided
¾ cup whole milk
2 teaspoons kosher salt
1 tbsp Bowl & Basket vanilla extract, divided
1 tbsp Bowl & Basket ground cinnamon
2 large eggs, at room temperature
5 cups Bowl & Basket all-purpose flour, divided
Pink food coloring, if desired
Directions
- In the bowl of a stand mixer (or a large bowl if doing by hand) combine yeast and warm water and let sit until foamy, about 5 minutes. While that is sitting, combine milk and one stick of butter in a microwave safe bowl and gently heat until butter is just melted, about 30-60 seconds. Whisk in 1 tbsp of the vanilla, ⅓ cup sugar, cinnamon and salt.
- Once yeast is foamy, whisk in the milk mixture, followed by the eggs. Add 4 cups of flour and use the dough hook attachment (you can stir by hand with a wooden spoon as well!) and stir until the dough comes together. Knead either 5 minutes using the stand mixer or 10 minutes by hand, until the dough is soft and smooth and comes away from the bowl.
- Grease a large bowl with a few teaspoons of the vegetable oil, then add the dough to the bowl and cover with plastic wrap or a kitchen towel. Let rise until doubled in size, about 60-90 minutes.
- While the dough is rising, make the sugar topping. Combine remaining 1 cup of flour, ⅔ cup granulated sugar, 1 tbsp vanilla and 1 stick butter in a small bowl and mix until it forms a smooth paste. If desired, use a few drops of pink food coloring to tint it. Cover until ready to use.
- Once dough has risen, remove from the bowl and divide into 12 equal portions. Roll each into a bun/ball and place on a parchment-lined baking sheet. Divide the sugar paste into 12 portions and flatten each into a thin, round disk. Place one disk on top of each ball of dough. Use a paring knife to cut slashes into the sugar topping to resemble a shell (concha) or any other desired design. Cover dough again and let rise until doubled, another 30-45 minutes.
- Preheat the oven to 350 and once dough has risen the second time, bake for 20 minutes or until golden brown and fully cooked through. Allow to cool before serving.
105 minutes
Prep Time
20 minutes
Cook Time
12
Servings
Directions
- In the bowl of a stand mixer (or a large bowl if doing by hand) combine yeast and warm water and let sit until foamy, about 5 minutes. While that is sitting, combine milk and one stick of butter in a microwave safe bowl and gently heat until butter is just melted, about 30-60 seconds. Whisk in 1 tbsp of the vanilla, ⅓ cup sugar, cinnamon and salt.
- Once yeast is foamy, whisk in the milk mixture, followed by the eggs. Add 4 cups of flour and use the dough hook attachment (you can stir by hand with a wooden spoon as well!) and stir until the dough comes together. Knead either 5 minutes using the stand mixer or 10 minutes by hand, until the dough is soft and smooth and comes away from the bowl.
- Grease a large bowl with a few teaspoons of the vegetable oil, then add the dough to the bowl and cover with plastic wrap or a kitchen towel. Let rise until doubled in size, about 60-90 minutes.
- While the dough is rising, make the sugar topping. Combine remaining 1 cup of flour, ⅔ cup granulated sugar, 1 tbsp vanilla and 1 stick butter in a small bowl and mix until it forms a smooth paste. If desired, use a few drops of pink food coloring to tint it. Cover until ready to use.
- Once dough has risen, remove from the bowl and divide into 12 equal portions. Roll each into a bun/ball and place on a parchment-lined baking sheet. Divide the sugar paste into 12 portions and flatten each into a thin, round disk. Place one disk on top of each ball of dough. Use a paring knife to cut slashes into the sugar topping to resemble a shell (concha) or any other desired design. Cover dough again and let rise until doubled, another 30-45 minutes.
- Preheat the oven to 350 and once dough has risen the second time, bake for 20 minutes or until golden brown and fully cooked through. Allow to cool before serving.