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Conchas

These traditional Mexican sweet bread rolls consists of two parts - a sweet bread roll and a crunchy topping. Perfect with a cup of coffee or hot chocolate.
Conchas
Yield 14 -15 conchas

Ingredients

Dough

  • 4 1/4 cups (500g) all-purpose flour
  • 2 (0.25ozeach) packages (14g) or 4 1/2 teaspoons Platinum Yeast
  • 1/2 cup plus 1 tablespoon (120g) granulated sugar
  • 1/2 cup (100g) butter, cold, cubed
  • 1 teaspoon (6g) table salt
  • 2 large eggs (100g) (cold)
  • 1/2 tablespoons (6g) vanilla
  • 3/4 cup plus 2 tablespoons (200g) 2% milk (cold)
  • Vegetable oil for coating top of dough balls

Topping

  • 1 cup (190g) shortening (or softened butter)
  • 1 3/4 cups (200g) powdered sugar
  • 1 2/3 cups (200g) all-purpose flour
  • 1 teaspoon (1.5g) baking cocoa - for chocolate pasta
  • 1/4 teaspoon pink food coloring - for pink pasta

Instructions

Make the pasta

  • Using a stand mixer fitted with a paddle, mix shortening and powder sugar for 2 minutes on speed 2 and 1 minute on speed 6.
  • Add flour and mix for 2 minutes on second speed and 30 seconds on speed 6.
  • Take pasta out of bowl, divide into 3 equal parts (about 200 grams each). 1 part is for plain (non-colored) pasta. Cover and set this one aside.
  • For Chocolate Pasta: add 1 teaspoon (1.5 grams) of baking cocoa and 1/3 of pasta in mixer bowl, mix for additional 1 minute on speed 4. Remove from mixer, cover and set aside. Scrape bowl clean.
  • For Pink Pasta: add 1/4 teaspoon of pink food-grade color and 1/3 of pasta to mixer bowl; mix for additional 1 minute on speed 4. Remove from mixer, cover and set aside. Scrape bowl clean.

Make the dough

  • Put all ingredients together on a stand mixer fitted with a dough hook.
  • Mix 5 minutes on speed 2. Stop mixer half way through and scrape sides of bowl to make sure all ingredients are completely incorporated.
  • Mix on speed 6 until dough is very smooth, soft and elastic, about 15-18 minutes; stop mixer and scrape dough down if needed during mixing.
  • Turn dough out onto a lightly greased surface. Cover for 10 minutes.
  • Divide dough into 14-15 equal pieces (about 70 grams each) and round into tight, smooth balls.
  • Cover and rest for 10 minutes.

Assemble the conchas

  • Prepare half-sheet pans by lightly spraying with baking spray or line with parchment paper. Place dough balls on sheet pans, up to 6 per tray. Lightly coat the top of the dough with vegetable oil.
  • Take a piece of pasta (about 28 grams) and flatten to fit over top and sides of dough ball. Place pasta on dough ball and slightly flatten the dough with the pasta.
  • Using a plastic scraper, score the pasta with desired markings. (see picture) Make cuts about 1/2 to 3/4 of the way through the pasta (don't cut all the way through to the dough).
  • Cover with plastic wrap; let rise at room temperature (about 70˚F) for 2 hours.
  • Preheat oven to 350˚F
  • Bake for 18 minutes.
  • Cool on wire rack. Best served warm. If storing, let cool to room temperature and store in sealed plastic bags at room temperature for 2-3 days.