Conchas

Instructions

1. 1

   Activate Yeast and Prepare Dough

   • In a small bowl, combine the warm milk, 1 tablespoon of the granulated sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture is foamy.
   • In the bowl of a stand mixer fitted with a dough hook, whisk together the 4 cups of all-purpose flour, the remaining granulated sugar, and the salt.
   • Add the foamy yeast mixture, room temperature eggs, and softened butter to the dry ingredients.
   • Mix on low speed until a shaggy dough forms. Increase the speed to medium and knead for 10-12 minutes. The dough should be smooth, elastic, and pull away from the sides of the bowl. It will be slightly sticky to the touch.
2. 2

   First Rise

   • Lightly grease a large bowl with oil or cooking spray. Form the dough into a ball and place it in the bowl, turning once to coat.
   • Cover the bowl with a clean kitchen towel or plastic wrap.
   • Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in size.
3. 3

   Prepare the Topping

   • While the dough is rising, prepare the topping. In a medium bowl, use a hand mixer or a spatula to cream the softened butter and confectioners' sugar until light and fluffy.
   • Add the 1 cup of all-purpose flour and vanilla extract. Mix until a smooth, pliable paste forms. Be careful not to overmix.
   • Divide the topping paste in half. To one half, mix in the cocoa powder until fully combined. To the other half, you can mix in the optional ground cinnamon for a classic vanilla-cinnamon flavor.
4. 4

   Shape and Top the Conchas

   • Once the dough has doubled, gently punch it down to release the air. Transfer it to a lightly floured surface.
   • Divide the dough into 12 equal pieces (about 85-90g each if using a scale). Roll each piece into a tight, smooth ball.
   • Place the dough balls on two baking sheets lined with parchment paper, leaving about 3 inches of space between them.
   • Divide each flavor of the topping into 6 equal pieces. Roll each piece into a ball, then flatten it into a thin disc (about 3 inches in diameter) between your palms or two sheets of plastic wrap.
   • Gently place one topping disc over each dough ball, pressing lightly so it adheres and covers the top and slightly down the sides.
5. 5

   Score and Second Rise

   • Using a concha stamp or a sharp, thin knife, gently score the traditional shell pattern onto the topping. Press just enough to mark the paste, being careful not to cut through to the dough underneath.
   • Loosely cover the baking sheets with plastic wrap.
   • Let the conchas rise in a warm place for another 45-60 minutes, or until they look puffy and have increased in size by about half.
6. 6

   Bake the Conchas

   • About 15 minutes before the second rise is complete, preheat your oven to 350°F (175°C).
   • Bake the conchas, one sheet at a time, for 18-22 minutes. The bread part should be lightly golden brown on the bottom edges, but the topping should remain pale.
   • Remove from the oven and let the conchas cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.