| Level: | Intermediate |
| Total: | 1 hr 27 min |
| Prep: | 25 min |
| Inactive: | 17 min |
| Cook: | 45 min |
| Yield: | 20 conchas |
Ingredients
- 2 tablespoons milk
- 1/2 teaspoon dry yeast
- 1 1/3 cups bread flour
- Scant 1/4 cup sugar
- 1 egg
- Pinch salt
- 1/4 teaspoon pure vanilla extract
- 1/2 stick butter, softened, cut into 3 pieces
- 1/3 cup lard
- 1/3 cup confectioners’ sugar
- 1/4 teaspoon baking powder
- 1/2 teaspoon pure vanilla extract
- 1/3 cup plus 4 teaspoons flour
- Granulated sugar, for sprinkling
Instructions
- To make the dough: Heat the milk to 110 degrees F. Add the milk and yeast in the bowl of a heavy duty mixer. Let rest about 10 minutes. Add the flour, sugar, egg, salt, and vanilla and, using the dough hook, mix until well combined. Add the butter in 3 equal additions and mix until well combined. Knead in the mixer on low, about 5 minutes. Divide the dough into 1/4-ounce balls.;
- To make the topping: With an electric mixer, cream the lard and confectioners’ sugar together in a bowl. Add the flour, baking powder, and vanilla and mix until combined. Roll out the topping on a floured surface into a thin sheet, about 1/8-inch thick. Use a biscuit cutter or knife to cut out circles that are large enough to cover the top of the dough balls.
- Preheat the oven to 325 degrees F.
- Top each dough ball with a circle of topping and sprinkle them with sugar. Using the back of a pairing knife, scratch the image of a shell on the top of each concha. Arrange on a baking sheet lined with parchment paper. Let rise until doubled in size, about 45 minutes. Bake the conchas about 5 to 7 minutes.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 117 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 0 g |
| Sugar | 5 g |
| Protein | 2 g |
| Cholesterol | 17 mg |
| Sodium | 16 mg |
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