Chocolate and Vanilla Conchas
Conchas are one of the most traditional and delicious sweet breads in Mexican cuisine. We present to you the best recipe for chocolate and vanilla conchas; they turn out delicious.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 250 grams flour
- 5 grams salt
- 10 grams dry yeast
- 2 eggs
- 50 grams butter
- 100 milliliters water
- 40 grams sugar
- 25 grams icing sugar, (for the topping)
- 25 grams flour, (for the topping)
- 25 grams vegetable shortening, (for the topping)
- vanilla essence, to taste (for the vanilla topping)
- 3.7 grams cocoa, (for the chocolate topping)
Preparation
40 mins
20 mins
Medium
- For the shell dough: spread the flour on the table and add the yeast, creating a space in the center with the scraper. Add the salt, half of the sugar, half of the butter, and the egg. Break the egg and mix gradually from the center outward, adding a little water and continue kneading.
- Incorporate the rest of the butter and knead firmly by scraping against the table.
- Add the rest of the sugar and knead to incorporate it, pour in a little water and continue kneading until you have a smooth and elastic dough.
- Place a little flour in a bowl and let the dough rest for 20 minutes, until it doubles in size.
- For the concha topping: place the vegetable shortening on the table along with the powdered sugar, knead vigorously to soften it and mix the ingredients.
- Combine the mixture with the scraper and add the flour all at once. Mix to obtain a smooth and firm paste.
- Divide the paste into two; one part will be vanilla and the other chocolate. Add cocoa to one and mix thoroughly. Add vanilla to the other and mix thoroughly.
- Remove the dough from the bowl, place it on the table, and cut it into 4 equal parts with your scraper, create a ball, and place it on a baking tray.
- Preheat the oven to 200 °C.
- Soften a little vegetable shortening and tap your rolls so that the concha topping adheres.
- Cut off a small ball of about 20 g from the vanilla paste. Pour a little flour into the palm of your hand, and with the bottom of it, tap the paste to form a small tortilla. Stick it to the roll and do the same with the chocolate ones.
- Dust the conchas with a little flour and mark them with your concha marker or scraper.
- Bake your conchas for 15 to 20 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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