Conchas
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
Instructions
For the Doug
- 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
- Add eggs, vanilla extract, water, and milk. Mix together until uniform throughout using the dough hook attachment.
- Add the melted butter and oil. Knead on a medium setting for about 5 minutes.
- 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
- In your stand mixer’s bowl, mix together butter, sugar, vanilla extract, and flour. Use the paddle attachment and mix for 1 minute
- Split this mixture in half. In one half, knead in the cocoa powder. In the other, knead in the food coloring.
Assembly
- Once the dough has risen, divide and shape into 12 rolls. Place them on a parchment paper lined baking tray
- Flatten about 2 tablespoons of topping into a circle and place on a roll. Do this until all rolls are covered
- Using a knife, cut designs into the topping. Be creative!
- Let the rolls with toppings proof again for about 20 minutes or until it has doubled in size.
- Preheat oven to 350F. Bake for 18 – 20 minutes or until the rolls turn a nice golden brown color.
- Remove from oven. Let cool and enjoy!