For a richer flavor, consider using high-quality European-style butter in the topping. If you don't have lard, vegetable shortening can be substituted, but the texture may be slightly different. Ensure your yeast is active by checking for bubbling after dissolving it in warm water. The conchas are best enjoyed fresh, but can be stored in an airtight container for up to 2 days.
Vanilla and Chocolate Conchas
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PREP TIME30 mins
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COOK TIME15 mins
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TOTAL TIME3 hrs
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SERVING8 People
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VIEWS6
Embark on a delightful baking adventure with these Conchas, the iconic Mexican sweet bread. This recipe combines the comforting flavors of vanilla and rich chocolate in a soft, pillowy dough, creating an irresistible treat that's perfect for breakfast, dessert, or any time you crave a touch of sweetness.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate98 g
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Cholesterol66 mg
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Fiber3 g
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Protein11 g
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Saturated Fat12 g
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Sodium401 mg
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Sugar37 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
StepDissolve yeast in warm water in a large bowl; stir in 2 cups flour, ¾ cup sugar, evaporated milk, lard, egg, cinnamon, and salt. Beat until smooth. Stir in enough of the remaining 2 cups flour until dough is easy to handle. (Approximately 5 minutes)
02
StepTurn concha dough out onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a large greased bowl and turn to coat so greased side faces up. Cover and let rise in a warm place until doubled in volume, about 1 ½ hours.
03
StepMeanwhile, beat ⅔ cup sugar and butter together in a bowl until light and fluffy. Stir in 1 cup flour until mixture is the consistency of coarse crumbs; divide topping dough into 2 equal parts and place each in a bowl. Stir cocoa powder into 1 part and vanilla extract into remaining part. (Approximately 10 minutes)
04
StepDivide chocolate topping dough into 4 small balls; roll each into a flat circle. Repeat with vanilla topping dough. (Approximately 15 minutes)
05
StepPunch down concha dough; divide into 8 equal pieces. Shape each piece into a ball; place on a greased baking sheet. Place a vanilla or chocolate topping circle on each dough ball, smoothing it over the top. Make 5 or 6 shallow cuts across circles to form a shell pattern. Cover and let rise until doubled in volume, about 45 minutes. (Approximately 20 minutes)
06
StepPreheat the oven to 325 degrees F (165 degrees C). (Approximately 10 minutes)
07
StepBake in the preheated oven until lightly browned around the edges, 15 to 20 minutes.
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