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
For the dough:
- 4¼ cups (500g) all-purpose flour
- 2 packages (1/4-oz or 7g each) or 4½ tsp Platinum Yeast
- ½ cup plus 1 Tbsp (120g) granulated sugar
- ½ cup (100g) butter, cold, cubed
- 1 tsp (6g) salt
- 2 eggs, large (100g) (cold)
- ½ Tbsp (6g) vanilla
- ¾ cup plus 2 Tbsp (200g) 2% milk (cold)
- Vegetable oil for coating top of dough balls
For the pasta topping:
- 1 cup (190g) shortening (or softened butter)
- 1¾ cups (200g) powdered sugar
- 1⅔ cups (200g) all-purpose flour
- 1 tsp (1½ g) baking cocoa - for chocolate pasta
- ¼ tsp pink food coloring - for pink pasta
Make the Pasta:
- Step 1. 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.
- Step 2. Add flour and mix for 2 minutes on second speed and 30 seconds on speed 6.
- Step 3. 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.
- Step 4. For Chocolate Pasta: add 1 tsp (1.5 grams) of baking cocoa and ⅓ of pasta in mixer bowl, mix for additional 1 minute on speed 4. Remove from mixer, cover and set aside. Scrape bowl clean.
- Step 5. For Pink Pasta: add ¼ teaspoon of pink food-grade color and ⅓ 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:
- Step 1. Put all ingredients together on a stand mixer fitted with a dough hook.
- Step 2. Mix 5 minutes on speed 2. Stop mixer half way through and scrape sides of bowl to make sure all ingredients are completely incorporated.
- Step 3. 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.
- Step 4. Turn dough out onto a lightly greased surface. Cover for 10 minutes.
- Step 5. Divide dough into 14-15 equal pieces (about 70 grams each) and round into tight, smooth balls.
- Step 6. Cover and rest for 10 minutes.
Make the Conchas:
- Step 7. Prepare ½ 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.
- Step 8. 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.
- Step 9. Using a plastic scraper, score the pasta with desired markings. (see picture) Make cuts about ½ to ¾ of the way through the pasta (don't cut all the way through to the dough).
- Step 10. Cover with plastic wrap; let rise at room temperature (about 70˚F) for 2 hours.
- Step 11. Preheat oven to 350˚F
- Step 12. Bake for 18 minutes.
- Step 13. 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.