CONCHAS

INGREDIENTS

• 500 g bread flour
• 10 g yeast
• 6 g salt
• 150 g sugar
• 150 g unsalted butter
• 3 eggs
• 150 g milk

STEPS (DOUGH)

• Set aside the butter, salt, and half of the sugar. Combine all the remaining ingredients and mix until a rough dough forms.
• Begin kneading the dough, gradually adding the butter. Allow each addition to fully incorporate before adding more.
• Once all the butter has been incorporated, add the salt and continue kneading.
• Gradually add the remaining sugar in stages, making sure each addition is fully absorbed before adding more.
• Continue kneading until the dough is smooth, elastic, and slightly glossy, with no grainy or sandy texture.

TOPPING
INGREDIENTS

• 125 g all-purpose flour
• 125 g vegetable shortening
• 125 g icing sugar
• 12 ml vanilla or 16 g cocoa + 8 ml vanilla

STEPS

• Mix all the ingredients for the topping.
• Create the tortilla shape for the topping.

FINAL STEPS

• Shape the bread and add the topping.
• Let it sit for the second fermentation until the double in volume again.
• Bake at 350°F (175°C) for 18/25 minutes.