Vanilla and Chocolate Conchas recipe
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Ingredients
- 3 teaspoons active dry yeast ½ cup warm water (110 to 115 degrees F/43 to 46 degrees C) 4 cups all-purpose flour ¾ cup white sugar ½ cup lukewarm evaporated milk ⅓ cup lard 1 egg 1 ¼ teaspoons ground cinnamon 1 teaspoon salt ⅔ cup white sugar ½ cup salted butter 1 cup all-purpose flour 1 tablespoon unsweetened Dutch-processed cocoa powder 1 teaspoon vanilla extract
Nutrition Info
- 638.7 caloriescarbohydrate: 98 gcholesterol: 66.4 mgfat: 22.8 gfiber: 2.8 gprotein: 10.8 gsaturatedFat: 11.7 gservingSize: -sodium: 400.8 mgsugar: 37.3 gtransFat: : -unsaturatedFat: : -
Directions Vanilla and Chocolate Conchas
Directions
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Dissolve yeast in water in a large bowl. Stir in 2 cups flour, sugar, evaporated milk, lard, egg, cinnamon, and salt. Beat until smooth. Stir in enough of the remaining flour to make dough easy to handle.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes. Place in a large greased bowl, then turn so greased side faces up. Cover and let rise in a warm place until doubled, about 1 1/2 hours.
Meanwhile, make topping dough. Beat sugar and butter together until light and fluffy. Stir in flour until mixture is the consistency of coarse crumbs. Divide into 2 equal parts. Stir cocoa powder into 1 part and vanilla extract into the other.
Divide chocolate topping into 4 small balls, roll each piece into a flat circle. Repeat for the vanilla topping.
Punch down concha dough and divide into 8 equal pieces. Shape each piece into a ball, placed on a greased baking sheet. Place a vanilla or chocolate circle on each ball of dough, smoothing it over the top. Make 5 or 6 shallow cuts across the circle to form a shell pattern. Cover and let rise until doubled, about 45 minutes.
Preheat the oven to 325 degrees F (165 degrees C).
Bake conchas until lightly browned around the edges, 15 to 20 minutes.