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Conchas

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Prep Time 25 minutes
Cook Time 20 minutes
Proof Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings: 12 conchas
Ingredients Method

Ingredients
  

For the Dough
  • 3 tablespoons water warm
  • 2 1/2 teaspoons active dry yeast
  • 1/2 cup butter melted
  • 1 tablespoon oil
  • 1/3 cup sugar
  • 3/4 cup evaporated milk
  • 2 teaspoons salt
  • 2 teaspoons vanilla extract
  • 2 large eggs room temperature
  • 4 cups all purpose flour
For the Topping
  • 1/2 cup unsalted butter room temperature
  • 2/3 cup sugar
  • 1 cup all purpose flour
  • 1 teaspoon vanilla extract
  • 2 tablespoons cocoa powder
  • food coloring red

Method
 

For the Doug
  1. In your stand mixer’s bowl, combine the flour, yeast, sugar, cinnamon, and salt. Remember not to allow the salt and yeast come in direct contact
  2. Add eggs, vanilla extract, water, and milk. Mix together until uniform throughout using the dough hook attachment.
  3. Add the melted butter and oil. Knead on a medium setting for about 5 minutes.
  4. Oil a large bowl and place dough inside. Cover and let proof for at least 1 hour or until doubled in size.
For the Topping
  1. In your stand mixer’s bowl, mix together butter, sugar, vanilla extract, and flour. Use the paddle attachment and mix for 1 minute
  2. Split this mixture in half. In one half, knead in the cocoa powder. In the other, knead in the food coloring.
Assembly
  1. Once the dough has risen, divide and shape into 12 rolls. Place them on a parchment paper lined baking tray
  2. Flatten about 2 tablespoons of topping into a circle and place on a roll. Do this until all rolls are covered
  3. Using a knife, cut designs into the topping. Be creative!
  4. Let the rolls with toppings proof again for about 20 minutes or until it has doubled in size.
  5. Preheat oven to 350F. Bake for 18 – 20 minutes or until the rolls turn a nice golden brown color.
  6. Remove from oven. Let cool and enjoy!