Ingredients:
For the Dough:
- 3 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon active dry yeast
- 1/2 teaspoon salt
- 1/2 cup whole milk, warmed
- 1/3 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup warm water
For the Topping:
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla extract
- Food coloring (optional)
Directions:
- In a small bowl, combine the warm water and yeast. Let it sit for 5 minutes until bubbly.
- In a large mixing bowl, combine the flour, sugar, and salt. Stir in the yeast mixture, warmed milk, softened butter, eggs, and vanilla extract. Mix until a sticky dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-2 hours or until doubled in size.
- While the dough rises, prepare the topping. In a medium bowl, cream together the softened butter, powdered sugar, flour, and vanilla extract until smooth. Add food coloring if desired.
- Once the dough has risen, divide it into 12 equal pieces and shape them into round buns. Place them on a lined baking sheet.
- Divide the topping mixture into 12 portions. Flatten each portion and place it on top of each bun, gently pressing down. Use a knife to score the topping with a shell pattern or cross-hatch design.
- Cover the buns and let them rise for another 30 minutes.
- Preheat the oven to 350°F (175°C). Bake the conchas for 18-20 minutes, or until lightly golden on the bottom and firm to the touch.
- Let them cool before serving.
Prep Time: 20 minutes (plus rising time) | Cooking Time: 20 minutes | Total Time: 2 hours 40 minutes
Kcal: 300 kcal | Servings: 12 servings