Conchas

Ingredients

• 500 g (4 cups)all-purpose flour
• 1 packet (7 g)dry yeast
• 100 g (1/2 cup)sugar
• 120 g (1/2 cup)butter — softened
• 2eggs
• 3/4 cupwarm milk
• 1 tspfine salt
• 120 g (1 cup)confectioners' sugar — for the shell topping
• 100 g (7 tbsp)vegetable shortening — for the shell topping
• 120 g (1 cup)all-purpose flour — for the shell topping
• 2 tbspcocoa powder — for the chocolate conchas
• 1 tspvanilla extract

Method

1. In a large mixing bowl, combine 500 g (4 cups) all-purpose flour, 1 packet (7 g) dry yeast, 100 g (1/2 cup) sugar, and 1 tsp fine salt. Mix these dry ingredients together to ensure the yeast is evenly distributed. Create a well in the center and add 120 g (1/2 cup) melted butter, 2 lightly beaten eggs, and 3/4 cup warm milk. Stir the mixture with a wooden spoon until it forms a shaggy dough.
2. Transfer the dough onto a lightly floured surface. Knead it by hand for about 10 minutes until it becomes smooth and elastic. To check if it's ready, perform the windowpane test: stretch a small piece of dough between your fingers; it should stretch thin without tearing, showing a translucent membrane. Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place until doubled in size, about 1 to 2 hours.
3. While the dough rises, prepare the shell topping. In a medium bowl, beat together 100 g (7 tbsp) vegetable shortening, 120 g (1 cup) confectioners' sugar, and 120 g (1 cup) all-purpose flour until smooth. Divide the mixture in half, and to one portion, add 2 tbsp cocoa powder, mixing until fully incorporated. To the other half, add 1 tsp vanilla extract and mix well. This will give you two different flavors for the topping.
4. Once the dough has doubled in size, punch it down gently to release the air. Divide the dough into 12 equal pieces and shape each piece into a smooth ball. Flatten each ball slightly and place them on a baking sheet lined with parchment paper, leaving space between each.
5. Take a portion of the shell topping and flatten it into a disc large enough to cover the top of each dough ball. Place the disc over the dough, pressing lightly to adhere. Using a sharp knife, score the topping with a shell pattern, being careful not to cut into the dough underneath.
6. Cover the shaped conchas with a clean kitchen towel and let them prove for a second rise in a warm place until they are visibly puffed, about 45 minutes to 1 hour. This slow rise will ensure a light and tender crumb.
7. Preheat your oven to 180°C (350°F). Once the conchas have risen, bake them in the preheated oven for 15 to 20 minutes. They are done when the base is golden brown and the topping has cracked open, revealing the scored pattern. Remove from the oven and let them cool on a wire rack before serving. Enjoy the conchas warm or at room temperature.