The concha is a traditional Mexican sweet bread that is frequently consumed in homes throughout Mexico; the most common flavors are vanilla and chocolate. Don't miss the opportunity to make this fluffy bread that you can enjoy with a glass of cold milk.
Hydrate the yeast with the milk and let it rest for 10 minutes.
In a mixer, add the flour with the sugar, salt, milk, hydrated yeast, eggs, vanilla extract, and mix until you have a homogeneous dough.
Add the butter and mix until completely incorporated.
Place the dough in a greased bowl, cover it, and let it rest for 2 hours or until it doubles in size.
For the crust: place in the mixer the flour with the powdered sugar, add the vegetable shortening, and mix until you obtain a homogeneous dough.
Separate half of the dough, adding cocoa powder to one half and vanilla extract to the other. Cover and set aside.
On a flat surface, weigh out 80-gram balls, place them on a baking sheet, and flatten them with the palm of your hand.
Take a piece of the crust dough weighing approximately 15 grams and roll it out with a rolling pin until you achieve a diameter equal to that of the concha.
Cover the conchas with the crust and mark with a cutter.
Let them rest until they double in size and bake for 15 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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