How to make it
8 steps. Take it one step at a time.
Combine the warm milk
In a small bowl, combine the warm milk at 110°F (43°C) and active dry yeast. Let it sit for about 5-10 minutes until it becomes foamy.
10 minMix the flour, sugar, and salt
In a large stand mixer bowl, mix the flour, sugar, and salt. Add the yeast mixture, softened butter, eggs, and vanilla. Knead using a dough hook for about 8-10 minutes until the dough is smooth, elastic, and slightly tacky.
10 minPlace the dough in a greased bowl
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
1 hr 30 minPrepare the topping
While dough rises, prepare the topping. Cream the shortening (or butter) and powdered sugar together until smooth. Stir in the flour until a thick paste forms. If making chocolate conchas, split the paste in half and mix cocoa powder into one half.
Punch down the risen dough
Punch down the risen dough and divide it into 12 equal pieces (approx 80g each). Roll them into smooth balls and place them on a parchment-lined baking sheet, spacing them apart.
Divide the topping
Divide the topping into 12 small balls. Flatten each topping ball into a thin disk and press it gently onto the top of each dough ball. Use a concha cutter or a knife to score the shell pattern into the topping.
Cover the trays and let the conchas rise
Cover the trays and let the conchas rise for another 45 minutes to 1 hour in a warm area.
1 hrPreheat your oven
Preheat your oven to 350°F (177°C). Bake the conchas for 18-22 minutes or until the bottoms are lightly golden. Let them cool on a wire rack.
20 min
A little kitchen wisdom
Ensure the milk is warm but not hot (around 110°F) to avoid killing the yeast. The scoring on the topping should be deep enough to show the pattern but not so deep that it cuts the dough.
