Conchas

Method11 steps

1. 1

   Step 1: Fit a stand mixer with its dough hook. Add the 14 oz dough flour, two whole eggs, the additional yolk and salt (¼ tsp), then mix on low speed. In a separate bowl, stir both 7 g active-dry yeast packets into the ½ cup lukewarm water until creamy and dissolved. Add all this yeast mixture to the mixer. Mix on medium speed for about 3–4 minutes to combine.

   Uses 14 oz all-purpose flour for the dough · 2 whole eggs · 1 additional egg yolk · ¼ tsp salt · 2 packets active dry yeast, 7 g each · ½ cup lukewarm water

2. 2

   Step 2: Add the 4 oz softened dough butter to the mixed dough base and continue mixing for about another 3–4 minutes to incorporate it.

   Uses All the mixed dough base · 4 oz unsalted butter for the dough, at room temperature

3. 3

   Step 3: Add the 5 oz dough sugar last. Continue mixing for another 3–4 minutes, or until the dough is gooey, sticky, elastic and very smooth. Keep the soft dough together in the mixer bowl.

   Uses All the butter-enriched dough · 5 oz granulated sugar for the dough

4. 4

   Step 4: Grease a mixing bowl with some of the extra butter. Scrape all the soft dough into it with a spatula, cover with a kitchen towel and put it in a warm, draft-free area. Let it rise for 2–8 hours, checking from 2 hours; it should double in size before shaping.

   Check the first dough rise · 120 minUses All the finished soft dough · Butter to grease the proofing bowl

5. 5

   Step 5: While the dough rises, combine the separate ⅓ lb topping flour and ⅓ lb confectioners’ sugar in a large bowl. Rub and knead in the 5 oz diced softened topping butter with your hands until smooth and uniform. For half chocolate-topped conchas, divide this topping in half and mix all the optional cocoa into one half; otherwise leave it all plain. Cover each topping with plastic wrap so it does not dry out. Keep it separate from the rising dough.

   Uses ⅓ lb all-purpose flour for the topping · ⅓ lb confectioners’ sugar for the topping · 5 oz unsalted butter for the topping, at room temperature, diced · Optional 1½ tbsp unsweetened cocoa for half the topping

6. 6

   Step 6: Grease thick baking sheets and your hands with more of the extra butter. Shape the doubled dough into 16–18 balls about 2 inches across, then flatten them slightly into thick discs. Set them about 2 inches apart on the greased sheets so they have room to expand.

   Uses All the doubled dough, separate from greasing butter left in its bowl · Butter to grease thick baking sheets and hands

7. 7

   Step 7: For each dough disc, take about 1 tbsp of prepared plain or chocolate topping, roll it into a ball, then flatten it into a thin round. Lay it over the dough and press gently so it covers most of the surface. Keep any unused topping separate.

   Uses All the shaped dough discs on their trays · Prepared topping as needed, taking about 1 tbsp for each concha

8. 8

   Step 8: Press a concha stamp into each topping, or cut curved shell-like lines through the sugar layer with a knife. Keep the underlying dough intact.

   Uses All the topped conchas, separate from any unused topping

9. 9

   Step 9: Leave the decorated conchas uncovered in a warm, draft-free part of the kitchen for about 2–4 hours, checking from 2 hours, until risen and puffy again.

   Check the shaped conchas rise · 120 minUses All the decorated conchas

10. 10

    Step 10: Heat the oven to 350°F / about 175°C. Bake the risen conchas for 20–24 minutes, checking from 20 minutes, until fluffed up and lightly browned around the edges. If the sheets need separate oven batches, bake each by the same guide.

    Check the baked conchas · 20 minUses All the risen decorated conchas on their baking sheets

11. 11

    Step 11: Let the baked conchas cool enough to handle, then enjoy them fresh. The batch makes 16–18 conchas, with plain topping or half plain and half chocolate topping as chosen.

    Uses The baked conchas