How to make it
8 steps. Take it one step at a time.
Combine warm milk 110°F and yeast
In a small bowl, combine warm milk 110°F (43°C) and yeast. Let sit for 5-10 minutes until frothy.
10 minCombine the flour, sugar, and salt
In a large stand mixer bowl, combine the flour, sugar, and salt. Add the yeast mixture, eggs, and softened butter.
Knead the dough for 8-10 minutes
Knead the dough for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1.5 to 2 hours or until doubled in size.
2 hrPrepare the topping
While the dough rises, prepare the topping by mixing the powdered sugar, flour, and shortening in a bowl until a smooth paste forms. Divide into 12 equal portions.
Punch down the dough
Punch down the dough and divide into 12 balls (approx 70-80g each). Place them on baking sheets lined with parchment paper.
Flatten each topping portion
Flatten each topping portion into a disc and press onto the top of each dough ball. Use a concha cutter or a knife to score the seashell pattern into the topping.
Let the conchas rise again
Let the conchas rise again for 45 minutes. Preheat oven to 350°F (177°C).
45 minBake for 18-22 minutes or
Bake for 18-22 minutes or until the bottoms are lightly golden. Let cool on a wire rack.
20 min
A little kitchen wisdom
Ensure your milk is warm but not hot (about 110°F/43°C) to avoid killing the yeast. For the topping, vegetable shortening provides the most traditional 'crumbly' texture, but butter can be used for a richer flavor.
