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
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
- 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.