Conchas
Soft, fluffy bread with a sugar topping scored to resemble a seashell.
Equipment
- 1 large baking pan
- 1 scoring tool/small knife
- plastic wrap
Ingredients
- 690 g all purpose flour
- 100 g granulated sugar
- 1 tsp salt
- 3 eggs
- 2 tsp vanilla extract
- 1/2 cup unsalted butter + 5 TBS
- 1 orange for zest
- 3/4 cup milk 100 °F
- 7 g instant yeast 1 packet
Topping:
- 1/2 cup unsalted butter
- 1 cup all purpose flour
- 1 cup powdered sugar
- 1 TBS vanilla extract
- food coloring optional
- pinch of unsweetened cocoa optional
Instructions
- Warm milk to 100 degrees, add yeast and a large pinch of sugar. Stir and let sit for 10 minutes. In mixer bowl, combine flour, sugar and salt. Using dough hook attachment, add yeast and incorporate. Add butter, a little at a time. Then add eggs, vanilla and orange zest. Knead dough until it comes together, about 5 minutes. Place dough in lightly oiled bowl, cover and let proof in warm place for 1-2 hours. Until dough doubles. Make topping: mix flour, powdered sugar, butter and vanilla extract. Divide topping into equal pieces. Place pieces in bowl, cover and set aside until ready.Punch air out of dough. Divide dough into equal pieces. Roll into balls, place them on parchment lined baking pan. Press topping between two pieces of plastic wrap, make a disk big enough to cover top of dough. Place topping on dough, gently press down. Cover with towel and let proof one more time for 45 minutes.Preheat 350 °FBake for 12-15 minutes.
Notes
Final proofing: you can add topping to dough and proof or proof bread then add topping.
