Conchas Mexican Sweet Bread

2 Instructions

1. 1

   In a stand mixer fitted with a dough hook, combine all dough ingredients except the butter. Mix until a rough dough forms.

2. 2

   Add the butter cube by cube, kneading until the dough is smooth, elastic and slightly tacky — about 8-10 minutes.

3. 3

   Cover and rest in a warm spot 45 minutes, or until doubled in size.

4. 4

   Knock back the dough and divide into 40g portions (about 12 pieces). Shape into smooth balls and place on a parchment-lined tray.

5. 5

   Make the topping: cream together the shortening, icing sugar, flour and vanilla until smooth. Divide in half; mix cocoa into one half. Roll each topping out between sheets of baking paper to 2mm thick. Refrigerate briefly to firm up.

6. 6

   Cut topping discs slightly larger than each dough ball (use a round cutter about 2cm wider than the bun). Mist each bun with a little water, press a topping disc onto each one and score the iconic shell pattern with a knife or concha cutter.

7. 7

   Rest the assembled conchas in a warm spot until doubled again — 45-60 minutes.

8. 8

   Bake at 180°C (350°F) for 20-25 minutes, until the buns are golden and the shell topping is crackled. Cool on a rack.