Recipes > Conchas Find A Store 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. Yield 14 -15 conchas Print Recipe Pin Recipe 0 Reviews IngredientsDough4 1/4 cups (500g) all-purpose flour2 (0.25ozeach) packages (14g) or 4 1/2 teaspoons Platinum Yeast1/2 cup plus 1 tablespoon (120g) granulated sugar1/2 cup (100g) butter, cold, cubed1 teaspoon (6g) table salt2 large eggs (100g) (cold)1/2 tablespoons (6g) vanilla3/4 cup plus 2 tablespoons (200g) 2% milk (cold)Vegetable oil for coating top of dough ballsTopping1 cup (190g) shortening (or softened butter)1 3/4 cups (200g) powdered sugar1 2/3 cups (200g) all-purpose flour1 teaspoon (1.5g) baking cocoa – for chocolate pasta1/4 teaspoon pink food coloring – for pink pasta InstructionsMake the pastaUsing 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 doughPut 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 conchasPrepare 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˚FBake 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. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
