Sweet Conchas

Ingredients

• 1 cup warm milk (105°F-110°F; plus 2 tablespoons)
• 2.25 tsp instant yeast

Steps

1. 1

   Warm the milk to between 105°F and 110°F (40°C-43°C). Ensure it is warm to the touch but not hot, as excessive heat will kill the yeast.

2. 2

   In a large mixing bowl or the bowl of a stand mixer, combine the warm milk and the instant yeast.

3. 3

   Perform a 20-minute autolyse by mixing a portion of the flour (implied from standard concha recipes) with the liquid and letting it rest before adding salt or fats. Do not skip this step as it aids dough development.

4. 4

   Slowly incorporate room temperature butter into the dough. Add it piece by piece, ensuring each bit is fully incorporated before adding more. Rushing this process can cause the dough to smear and become dense.

5. 5

   Prepare the sugar topping (concha paste) and chill it in the refrigerator for at least 15 minutes before attempting to shape or apply it to the dough balls.

6. 6

   Once the dough has risen and been shaped into balls, apply the chilled topping and use a concha cutter or knife to score the shell pattern.

7. 7

   Bake the conchas, rotating the tray halfway through the baking time to ensure even cooking.

8. 8

   Remove from the oven before any browning occurs on the topping or dough; this ensures the bread remains soft and perfectly textured.

Notes

Pro Tips: Chill the topping for 15 minutes before working. No browning should occur during baking to keep them soft. For storage, freeze on day one once cooled and defrost as needed; reheat for 10 seconds in the microwave to restore the fresh-baked texture.

Nutrition per serving

• bread
• mexican
• breakfast
• sweet bread
• conchas
• baking