Conchas
Updated Aug. 19, 2021
- Total Time
- 45 minutes, plus 2½ hours’ rising
- Rating
- Comments
- Read comments
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Ingredients
- 2¼teaspoons active dry yeast (1 package)
- ½cup/120 milliliters warm water
- ½cup/120 milliliters warm milk
- 1teaspoon plus ½ cup/100 grams granulated sugar
- ½cup/110 grams unsalted butter, softened at room temperature, plus more for greasing
- 1teaspoon kosher salt
- 2eggs, at room temperature
- 4cups/500 grams all-purpose flour
- 1teaspoon vegetable oil
- ⅓cup/40 grams confectioners’ sugar
- ¼cup/30 grams all-purpose flour
- ¼cup/30 grams almond flour
- ¼cup/55 grams cold unsalted butter, cut into small cubes
- ½teaspoon ground cinnamon
- ½teaspoon vanilla extract
- Pinch of kosher salt
For the Dough
For the Topping
Nutritional analysis per serving (12 servings)
351 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 48 grams carbohydrates; 2 grams dietary fiber; 13 grams sugars; 8 grams protein; 186 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine yeast, water and milk. Add 1 teaspoon granulated sugar and let sit until foamy, 5 to 10 minutes.
- Step 2
Add the remaining ½ cup granulated sugar, the butter, salt, eggs and flour. Mix on medium speed until the dough forms a smooth, elastic ball that pulls away from the bowl. It should be just a little bit sticky, not completely dry like bread dough. Use your hands to lightly coat the dough ball with the oil, then return it to the bowl. Cover with a dish towel and set aside to rise in a warm place until doubled, about 2 hours.
- Step 3
When the dough has risen, butter two baking sheets. Punch the dough down lightly and use a knife or bench scraper to divide it into 12 balls (75 to 80 grams each). Arrange on the buttered baking sheets.
- Step 4
Make the topping: Combine the ingredients in a medium bowl and use your fingers to mix and rub together until the mixture has the consistency of cookie dough. Divide the topping into 12 balls (each one will be about 13 grams, if you want to be exact about it). One by one, use your fingers to press and pinch each ball into a thin circle about 3 inches across. (You could also do this on a work surface, placing the ball between two pieces of parchment paper).
- Step 5
Drape a flattened topping circle over the top of each bun, completely covering it. Lightly press any loose edges into the sides of the bun, making a snug coat on top.
- Step 6
To make a shell pattern, use a sharp knife to slash parallel lines in the topping over the top of each bun — or you could make a spiral pattern, or score the tops in a criss-cross diamond pattern. Cover with a dish towel and set aside in a warm place to rise for 30 minutes.
- Step 7
Meanwhile, heat the oven to 375 degrees. Bake buns until lightly browned on the tops and sides, about 20 minutes, rotating the pans after 10 minutes.
- Step 8
Serve warm, or let cool and store overnight in an airtight container. Reheat gently or serve at room temperature.
Private Notes
Comments
“2 eggs, at room temperature” is noted in the dough between the salt and flour
Use a tortilla press to make the topping circles. Does a great job and creates a uniformly thick layer.
The directions mention eggs but the ingredients don’t.
Didn't use the topping instead brushed with heavy cream and sprinkled with swedish pearl sugar
@laurie Then you didn’t make Conchas
Tastes amazing. Love them. Better than a doughnut. I had to add quite a bit more flour (~1/2 cup? One heaping tablespoon at a time) to get a sticky dough that wasn’t way too sticky. I also struggled with making the topping into discs. Refrigerated little balls of topping to help it shape better, but still was challenging to get thin disc without tearing /butter melting.
@Jackie Same here! I also had to add a crazy amount of flour in addition to the 500 grams to get the dough to pull away from the bowl. My butter discs also were very difficult to work with, I put them in the freezer and flattened them with a super greasy parchment paper. Then I held the disc vertically and pulled the paper off both sides at the same time, it worked very well for the last few discs I made! The buns are on their 2nd rise now, can’t wait to try them !
Great recipe, chilling the topping made it much easier to work with. The flatten, passing back and forth between floured palms (similar to making tortillas) resulted in more reliable discs that didn’t break as often.
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