Name: Mini Conchas
Prep time: 80 min
Cook time: 30 min
Yield: 25
Cuisine: Mexicana
Ingredients: 500 grams flour; 150 grams powdered sugar; 300 grams unsalted butter , pomade; 10 grams dry yeast; 6 eggs; 7 grams salt; 1 teaspoon liquid vanilla , to taste; 300 grams flour , for the shell crust; 300 grams vegetable shortening, for the shell crust; 300 grams powdered sugar, for the shell crust; vegetable coloring , to taste, for the shell crust

Preparation

50 mins

30 mins

Medium

Preheat the oven to 180°C. Sift the flour onto a table and make a well in the center. In the center of the flour, add salt, yeast, and mix well until fully incorporated. Add the butter and knead until well integrated, then add the eggs one by one until you have a homogeneous mixture. Incorporate the powdered sugar and liquid vanilla. When you have a uniform, smooth, and soft dough, let it rest for about 30-40 minutes in a warm place. Form balls of the desired size and roll them, let them rest on the tray, and add the sweet topping. Bake at 180°C for 20-40 minutes or until the bread is golden. Procedure for the sweet topping of the conchas At room temperature, add the powdered sugar and flour to the vegetable lard until a homogeneous and manageable dough is formed. If the dough is to be chocolate, add cocoa powder until perfectly incorporated. If it is to be vanilla, add a splash of vanilla and a little desired food coloring. Form balls and flatten with your hand like a tortilla, place on top of the bread, and mark with a concha stamp. Place on the concha before resting so that when the dough inflates, the mark opens.