Vanilla and Chocolate Conchas

Vanilla and Chocolate Conchas

Recipe by Amanda Zepeda from allrecipes.com

3 Hr.

Ingredients

8

8 servings

  • 3 teaspoons active dry yeast
  • ½ cup warm water (110 to 115 degrees F/43 to 46 degrees C)
  • 4 cups all-purpose flour
  • ¾ cup white sugar
  • ½ cup lukewarm evaporated milk
  • ⅓ cup lard
  • 1 egg
  • 1 ¼ teaspoons ground cinnamon
  • 1 teaspoon salt
  • ⅔ cup white sugar
  • ½ cup salted butter
  • 1 cup all-purpose flour
  • 1 tablespoon unsweetened Dutch-processed cocoa powder
  • 1 teaspoon vanilla extract

Instructions

  • Dissolve yeast in water in a large bowl. Stir in 2 cups flour, sugar, evaporated milk, lard, egg, cinnamon, and salt. Beat until smooth. Stir in enough of the remaining flour to make dough easy to handle.
  • Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes. Place in a large greased bowl, then turn so greased side faces up. Cover and let rise in a warm place until doubled, about 1 1/2 hours.
  • Meanwhile, make topping dough. Beat sugar and butter together until light and fluffy. Stir in flour until mixture is the consistency of coarse crumbs. Divide into 2 equal parts. Stir cocoa powder into 1 part and vanilla extract into the other.
  • Divide chocolate topping into 4 small balls; roll each piece into a flat circle. Repeat for the vanilla topping.
  • Punch down concha dough and divide into 8 equal pieces. Shape each piece into a ball; placed on a greased baking sheet. Place a vanilla or chocolate circle on each ball of dough, smoothing it over the top. Make 5 or 6 shallow cuts across the circle to form a shell pattern. Cover and let rise until doubled, about 45 minutes.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Bake conchas until lightly browned around the edges, 15 to 20 minutes.

Nutritional Facts

Per 8 servings

  • Calories: 639
  • Carbohydrate: 98g
  • Fat: 23g
  • Fiber: 3g
  • Protein: 11g
  • Sugar: 37g

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