Quarantine has got me going un poco Loco!!!.. ok I had to LOL! Here is the most requested recipe!! Please read💖 also tag me if you try this!
I love conchas and was so excited to try to make these. It took a few tries to get the perfect airy, soft, bread. So let me tell you BREAD FlOUR is a must!!! With regular flour they are still delicious but more dense like. So depending on the texture of the bread you like but I highly recommend using bread flour for these!! ****See notes below how to turn your flour into bread flour
No long stories here we are jumping straight into the ingredients and directions on this one. With any bread or recipes with yeast don’t rush the rest time on your dough. Letting it rest for 1-2 hours is definitely with the wait!
- 2 ½ teaspoons yeast
- ½ cup warm water
- 1 tablespoon white sugar
- ½ cup evaporated milk
- 1/4 cup white sugar
- 1 teaspoon salt
- ⅓ cup butter, melted
- 1 xl large egg or 1 large egg plus one egg yolk
- 4 cups bread flour
- 2 teaspoon ground cinnamon
- 1 tsp vanilla
- 1/2 cup unsalted butter, at room temperature
- 2/3 cup white granulated sugar
- 1 cup all-purpose flour
- 1 teaspoons pure vanilla extract
- 1 tablespoon cocoa powder
- 1/4 teaspoon evaporated milk if needed
Concha Dough Directions:
1. Add yeast and 1 tablespoon of sugar to a mixing bowl. Next add in warm water and gently stir. Let it sit for 7 mins. It should be foamy and bubbly after the 7 mins. If not this step needs to be redone.
2. Once your yeast mixture is ready add in 1/4 cup sugar, evaporated milk, vanilla, cinnamon, egg, melted butter. Stir with a spatula to break up the yolk. Next add in bread flour one cup at a time. If you are using a stand mixer add on dough hook and add remaining bread flour and salt.
3. With the stand mixer hook attachment on mix on medium for 5 mins. (If you are not using a stand mixer mix ingredients 5 mins and then knead the concha dough on a floured surface 5-10 mins.) Dough should be soft and elastic.
4. In a clean bowl spray with cooking oil, add in dough, and cover with a clean kitchen towel or plastic wrap for 1-2 hours. Dough will double in size.
5. While dough is rising make the topping! See instructions below!!
- In the bowl of stand-up mixer with the paddle attachment or by hand if needed, add the butter, sugar, flour and vanilla extract. Mix until smooth, about 1-2 mins add 1/4 teaspoon of evaporated milk if needed.
- Divide the topping in two. To one part of the topping, add a drop of food coloring gel like pink or any color you’d like. To the other topping, add the cocoa powder and mix until it’s like a dry paste.
6. Dough is now ready. Line cookie sheet with parchment paper or grease cookie sheet. Divide into 12 pieces for 12 large conchas or 24 mini ones. I love the mini size and of course making them Mickey shape by doing a large and two small for the ears.
7. Add conchas 1 1/2- 2 inches apart on a cookie sheet. Using a tablespoon of topping for each concha. Form a ball flatten thin in your hand by pressing down and then place on concha. Repeat till all are covered with the topping. Use a pearling knife to cut the shell lines through or design you’d like.
8. Cover and allow to rest an additional 30 mins.
9. Once they done resting uncover and place in over at 350 degrees for 15-20 mins till light golden brown. Allow to cool and place on a cake platter with cover once cooled or plastic container. These will stay good for 3 days up to a week.
Seriously deliciously amazing!!!! Topping on these is my favorite!!! Now if you use regular all purpose flour this will be dense but still none the less great flavor! Perfect with my coffee and a snack for the kids💖 Enjoy!!!
If you bake these please tag me on Instagram @spoonfulofsugarbaker
*****Notes: I didn’t try this but I looked up bread flour substitute and this is what I found. Since it may be hard to find right now here is an alternative.
I hope everyone is safe and healthy! And happy baking!!!!