Vanilla & Chocolate Conchas

This recipe takes a rather long time to prepare, but believe me, its worth it.  These pastries are a little more dense than what you would purchase in a Mexican market, but the flavor is almost identical  I’ll definitely be making these again.

kitchen tunes: Destiny’s Child/Bug A Boo

recipe from BH&G/May 20017

INGREDIENTS:

 

1/2 C lukewarm water (110 degrees)

2 TBSP active dry yeast

3/4 C, plus 1 TBSP granulated sugar

3 1/2 C all-purpose flour, plus 1/4 C for dusting

4 large eggs, lightly beaten

1/2 tsp. salt

3 TBSP. unsalted butter at room temp

1/2  TBSP extra-virgin olive oil

1 C all-purpose flour

1 C powdered sugar

8 TBSP unsalted butter, chilled and cut up

2 TBSP unsweetened cocoa powder

 

DIRECTIONS:

  • In a large bowl, combine the warm water, yeast and 1 TBSP granulated sugar.  Let it stand until foamy, about 10 minutes.
  • Place 3 1/2 cups of flour on a clean working surface; make a well in the center.  Pour in the yeast mixture, the remaining 3/4 cup of sugar, the eggs and salt.  Using your fingers, mix until dough comes together.  (Dough will be very sticky; use remaining 1/4 C flour and a dough scraper to help knead until you have a well-formed dough ball.)
  • Add 3 TBSP butter; knead until elastic and very smooth, about 10 minutes.  Grease a large bowl with olive oil; place dough in the bowl.  Cover with plastic wrap; allow to rise about 1 hour.
  • Transfer dough to a lightly floured surface.  Divide into twelve 2 inch pieces.  Roll into balls.
  • Place balls on two greased baking sheets.  Cover with plastic; let rise until double in size, about 1 hour.
  • Meanwhile for sugar topping, in a large bowl combine 1 C flour, the powdered sugar, and 8 TBSP butter.  Mix with hands until a moist dough forms.  Divide in half.  Add cocoa powder to one half; mix until well incorporated.  Divide the plain and chocolate dough into six balls each.  Flatten to a 1/4 inch thick disk; place on each concha.
  • Using a sharp knife cut through sugar topping.  Flatten each concha slightly; let rise 1 hour.
  • Preheat oven to 375 degrees.  Bake 20 minutes or until puffed and edges are golden.
  • ENJOY!
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