Name: Authentic Vanilla and Chocolate Conchas Recipe
Total time: 3 hrs
Ingredients: 3 teaspoons active dry yeast; 0.5 cup warm water (110 to 115 degrees F/43 to 46 degrees C); 4 cups all-purpose flour; 0.75 cup white sugar; 0.5 cup lukewarm evaporated milk; 0.33333334326744 cup lard; 1 egg; 1.25 teaspoons ground cinnamon; 1 teaspoon salt; 0.66666668653488 cup white sugar; 0.5 cup salted butter; 1 cup all-purpose flour; 1 tablespoon unsweetened Dutch-processed cocoa powder; 1 teaspoon vanilla extract

Authentic Vanilla and Chocolate Conchas Recipe

Conchas, the delightful pan dulce or Mexican sweet bread, are a true delight. After searching the internet for the ultimate vanilla and chocolate conchas recipe and coming up short, I decided to craft my own! By blending elements from three different recipes and adding my own special touches, I've created a recipe that stands out. Unlike many recipes that rely on butter, this one uses lard to create incredibly light and airy conchas that you won't be able to resist.

Total time3 hrs

Prep time30 mins

Cook time15 mins

Yield8

Instructions

In a large bowl, dissolve the yeast in warm water. Add 2 cups of flour, ¾ cup of sugar, evaporated milk, lard, egg, cinnamon, and salt. Mix until smooth. Gradually add the remaining 2 cups of flour until the dough becomes easy to handle.
Place the concha dough on a lightly floured surface and knead for about 5 minutes, until smooth and elastic. Transfer to a greased bowl, ensuring the greased side faces up. Cover and let it rise in a warm place for approximately 1 ½ hours, or until doubled in size.
In a separate bowl, cream together ⅔ cup of sugar and butter until light and fluffy. Gradually mix in 1 cup of flour until the mixture resembles coarse crumbs. Divide the topping dough into two equal parts and place each in a bowl. Incorporate cocoa powder into one part and vanilla extract into the other.
Divide the chocolate topping dough into 4 small balls, and roll each into a flat circle. Repeat this process with the vanilla topping dough.
Punch down the concha dough and divide it into 8 equal pieces. Shape each piece into a ball and place them on a greased baking sheet. Place a vanilla or chocolate topping circle on each dough ball, smoothing it over the top. Create a shell pattern by making 5 or 6 shallow cuts across the circles. Cover and let rise for about 45 minutes, or until doubled in size.
Preheat your oven to 325 degrees F (165 degrees C).
Bake in the preheated oven for 15 to 20 minutes, or until lightly browned around the edges.

Nutrition

Calories: 639 kcal

Fat Content: 23 g

Fiber Content: 3 g

Sugar Content: 37 g

Sodium Content: 401 mg

Protein Content: 11 g

Cholesterol Content: 66 mg

Carbohydrate Content: 98 g

Saturated Fat Content: 12 g

Unsaturated Fat Content: 0 g

Adjust servings

Ingredients

Instructions

Nutrition