Source: Breads of the Southwest by Beth Hensperger
Makes 16 conchas
Preparation time: 6 hours
Tips: Serve with Mexican style hot chocolate
Ingredients
Preparation
DOUGH:
1/4 cup warm water (105 to 110 F degrees)
1 tablespoon active dry yeast
pinch of sugar
2/3 cup warm whole milk (105 to 110 F degrees)
5 large eggs
2 teaspoons pure vanilla extract
2/3 cup sugar
1 teaspoon salt
4 to 4 1/2 cup unbleached all-purpose flour
6 tablespoons unsalted butter, room temperature, cut into pieces
1. To prepare the dough: Pour water into a small bowl or 1-cup liquid measuring cup. Sprinkle the yeast and the pinch of sugar over the surface of the water. Stir to dissolve and let stand at room temperature until foamy, about 10 minutes.
2. In a large bowl using a whisk or in the bowl of a heavy duty electric mixer fitted with the paddle attachment, combine the milk, eggs, vanilla, sugar, salt, and 2 cups of the flour. Add the yeast mixture and beat on medium speed until smooth, about 1 minute. Add the butter pieces and mix on low speed to incorporate, 15 seconds. Add the remaining flour, 1/2 cup at a time, mixing on low speed until a soft shaggy dough that just clears the sides of the bowl forms, switching to a wooden spoon when necessary if making by hand.
3. Turn the dough out onto a lightly floured work surface and knead until a soft, smooth, and elastic dough form, 1 to 2 minutes for a machine mixed dough and 3 to 4 minutes for a hand mixed dough, dusting with flour only 1 tablespoon at a time, just enough as needed to prevent sticking. The dough will be firm to the touch and springy. Place in a greased deep container, turn once to coat the top, and cover with plastic wrap. Let rise at room temperature until double in bulk, 1 to 1 1/2 hours.
4. To prepare the topping: Mix flour, sugar. Cut in butter with pastry blender to make fine, even crumbs. Stir in egg, egg yolk and vanilla. Mix until well-blended. Set aside.
TOPPING FLAVORS: divide topping mix in three: 1) Plain , 2) add cinnamon , 3) add cocoa
5. Grease or line baking trays with Teflon sheets or parchment paper. Turn the dough out onto a lightly floured work surface and divide into 16 equal portions.
6. Form each portion into a tight round and press to flatten the round to about 3 inches in diameter. Place all the rolls on the baking sheets. Divide the topping into 16 portions. Greasing your hands, roll each portion into a ball. Pat or roll each out into a circle that will fit the top of a roll. Press on top of the ball of dough, making certain the circle sticks. Using a small sharp knife cut a crisscross or curved shell pattern into the topping.
7. Cover loosely with plastic wrap and let rise at room temperature until puffy, 40 minutes. Much longer is the room is cool.
8. About 20 minutes before baking, preheat the oven to 375 F degrees.
9. Bake the rolls in the center of the oven for 15 to 18 minutes, or until golden brown and firm to the touch. Remove from the pan to cool on a rack. Do not over bake, baking time may be shorter depending of size of rolls selected.
NOTES: 1) Recipe makes very large rolls.
2) You may cut recipe in 1/2 and still make 16 (5 inch) rolls, which I prefer.
3) This much cocoa will result in a strong chocolate flavor for the topping, not usually the case in the traditional Mexican "Conchas". If you want the color effect but not the strong flavor, reduce cocoa to 1 tablespoon.
4) Rolls may be baked without topping, before baking brush with egg wash and sprinkle with sugar or ice rolls with powder icing (1/2 roll vanilla, 1/2 roll chocolate) after baked and cooled.
SUGAR TOPPING:
1 cup flour
1 cup powdered sugar
4 ounces butter (1/2 cup = 1 stick)
1 large egg, beaten
1 large egg yolk, beaten
1 tablespoon vanilla extract
1/4 cup unsweetened cocoa powder, see note 3
1 1/2 tablespoons ground cinnamon
More Conchas
Pan Dulce, Mexican Morning Buns
