There are many different types of Mexican sweet breads, but conchas are the most popular. It’s exquisite!
material: 6 for shell
For the masses:
- 4 1/2 teaspoons active dry yeast
- 1/4 cup whole milk at room temperature
- 7 cups all-purpose flour
- 2 teaspoons salt
- 3/4 cup granulated sugar
- 3 eggs
- 1/2 cup unsalted butter (room temperature)
Interview target:
- 2 cups all-purpose flour, or up to 3 tablespoons if making chocolate coating
- 3 tablespoons cocoa powder (only for covering with chocolate)
- 1/2 teaspoon baking powder
- pinch of salt
- 2 cups powdered sugar
- 1/2 cup unsalted butter (room temperature)
- 1/2 teaspoon vanilla essence
Preparation:
For the masses. Dissolve yeast in milk. I’ll leave it as a spare.
Mix 7 cups of flour and granulated sugar in a mixer. Then add the yeast mixture and mix gently.
Add salt. Add eggs one at a time, mixing on low speed at the same time. Scrape down the sides, increase speed to medium, and continue mixing until the dough is smooth. It takes approximately 10 minutes, but may take a little less. The dough should be soft and elastic.
Add the butter little by little. Blend everything on medium speed for another 5-10 minutes until smooth. If the dough is too sticky, add a little more flour.
Place the dough in a lightly oiled bowl. Cover and let stand in a warm place for 1 hour to ferment.
For interview purposes. In a bowl, combine 2 cups all-purpose flour (for chocolate icing, replace 3 tablespoons flour with cocoa powder), baking powder, salt, and confectioners’ sugar. In a separate bowl, mix the butter and add the flour. combine. Add vanilla essence and mix again.
Now, let’s make buns! Divide the dough into 16 equal parts. Cup your hands and press down as you roll the bread onto the table. Place the dough balls on a baking sheet lined with parchment paper. Press each ball with your palm. Cut the dough into circles using a glass.
Knead a gumball-sized amount of topping and flatten it with a rolling pin. It should be large enough to cover the dough. Make parallel curves with the tip of a knife to make the buns look like seashells. Let rest at room temperature until doubled in size, about 40 minutes.
Preheat the oven to 170℃ and bake for 30-40 minutes.
