From mylatinatable.com

Authentic Mexican Conchas Recipe

8 servings · 70 min prep · 20 min cook

Ingredients

For the dough

• 3 3/4 cups all purpose flour
• 3 eggs
• 11 tbsp butter
• 3/4 cups sugar
• 3/4 cups warm milk
• 1 1/2 tbsp dry active yeast
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 1/2 tsp anise extract
• 1/2 tsp salt

For the topping

• 1 1/2 cups powdered sugar
• 1 1/2 cups flour
• 16 tbsp butter
• 1 tsp vanilla extract
• 3 tbsp cocoa powder

Steps

1. Start by combining 1 tbsp flour and 1 tbsp sugar with the warm milk and the yeast. Mix well and let rest for 10 minutes.

   10 min

2. In a large bowl with a stand mixer, add the rest of the 1 ½ cups flour, the 1 tsp cinnamon, and the ¾ cups sugar and the yeast mixture from above and mix well.
3. Add the 3 eggs one at a time and continue mixing.
4. Add the 11 tbsp butter, 1 tsp vanilla extract and ½ tsp anise extract and mix well until everything is integrated.
5. Remove from the stand mixer and knead the dough for 15-20 minutes. It will be sticky at first, but it will become less sticky as you continue to knead. You will know it is ready when it is soft and smooth and no longer sticky.

   15-20 min

6. Make the dough into a large ball and put in a large bowl that is coated with vegetable oil. Cover with plastic wrap and let rest for 40 minutes or until it has doubled in size.

   40 min

7. Once the dough has doubled in size, remove it from the bowl and separate into 8 balls, each of about 3 inches in diameter. Flatten each ball slightly and leave space between each on the baking sheet. Coat with some additional vegetable oil or melted 11 tbsp butter before adding the topping from the instructions below.
8. Divide the 1 ½ cups powdered sugar, 11 tbsp butter, and 1 ½ cups flour in half.
9. Combined the first half of each of the above ingredients with the 1 tsp vanilla extract and mix well. Form into a ball and wrap in plastic. Set aside.
10. Do the same with the other half, but add the 3 tbsp cocoa powder instead of the 1 tsp vanilla. Form a ball, cover with plastic wrap and set aside.
11. Preheat the oven to 325 degrees fahrenheit.
12. Divide the topping balls that you formed in the previous section into 4 even amounts for each type (1 tsp vanilla and 3 tbsp cocoa flavored), and flatten. I used a tortilla press, but you can also just use a rolling pin or your hands.
13. Add one of the flattened pieces of topping to each concha. You can cut thin, shallow lines in the pattern of your choice, or you can cook it without making the cuts.
14. Bake for 20 minutes, or until the bread is cooked through.

    20 min

Nutrition

Per serving

kcal

847

protein

12 g

carbs

107 g

fat

42 g

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