Ingredients for - Vanilla and Chocolate Conchas
How to cook deliciously - Vanilla and Chocolate Conchas
1. Stage
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.
2. Stage
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.
3. Stage
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.
4. Stage
Divide chocolate topping into 4 small balls; roll each piece into a flat circle. Repeat for the vanilla topping.
5. Stage
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.
6. Stage
Preheat the oven to 325 degrees F (165 degrees C).
7. Stage
Bake conchas until lightly browned around the edges, 15 to 20 minutes.
