Ah, the conchas! These wonderful soft breads with their crunchy shelllike topping are a favorite in Mexico. This particular recipe is based on one made by Irving Quiros, a pastry instructor at the Colegio Superior de Gastronomía in Puebla. The dough is almost like a brioche, and the buttery bun makes wonderful, melt-in-your-mouth conchas. To make a chocolate topping, substitute 3 tablespoons cocoa powder for 3 tablespoons flour.
Ingredients
makes 18
Dough
Topping
Step 1
使面团,酵母溶解于牛奶。Separately, combine 4 cups of the bread flour with the granulated sugar in a mixer with the hook attachment. Add the dissolved yeast and mix lightly. Add the salt and the eggs, one at a time, while mixing on low speed until the mixture starts to come together. Scrape the sides, increase the speed to medium, and continue to mix until a smooth and elastic dough forms, about 10 minutes. Add the butter little by little, increase the speed to medium-high, and mix until the dough looks smooth and shiny but doesn’t tear when you stretch it lightly, 8 to 10 minutes. If it is too sticky, add the remaining 1/2 cup flour, little by little, and avoid the temptation to add too much.
Step 2
Lightly oil a large bowl and place the dough inside. Cover with a slightly damp towel or plastic wrap and let sit in a warm place (about 70°F) until doubled in size, 60 to 80 minutes. Gather the edges together and flip over so that the bottom is now the top, and cover with plastic wrap. Refrigerate overnight (chilling it will slow the fermentation process and the dough will be easier to shape).
Step 3
Remove the dough from the refrigerator, uncover, and place a towel on top. Leave the dough to rise in a warm place (about 70°F) to come to room temperature, about 1 hour. Meanwhile, prepare the topping.
Step 4
TO MAKE THE TOPPING, combine the all-purpose flour, baking powder, salt, and confectioner’s sugar in a large bowl. (If using cocoa powder, add it now.) Cream the butter in a separate bowl, add the flour mixture, and mix until well combined. Add the vanilla and mix well.
Step 5
Divide the dough into 2-ounce pieces (about the size of a tennis ball) and roll tightly by cupping your hands and pressing as you roll it over the table (use only a little flour if it starts to stick). Place on a parchment paper–lined baking sheet about 1 inch apart and press down with the palm of your hand so it looks like a dome.
Step 6
Roll a gumball-size amount of topping in your hands and flatten it so that it covers the dome of dough. Score with the tip of a sharp paring knife to make parallel curved lines to resemble a seashell. Let sit at room temperature until doubled in size and the dough springs back when pressed lightly on the side, 35 to 45 minutes.
Step 7
Preheat the oven to 350°F.
Step 8
Bake the conchas until the bottoms and sides are golden, 30 to 40 minutes. Allow to cool, if you can resist.
