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Baking Chic ~ Conchas

Conchas ~ Shells

A Brioche like pastry that is slightly sweet. Perfect for a breakfast treat or a late afternoon snack.

It all started when my Honey Man was looking through one of my baking books that I had lying around. The title, Bake! by Nick Malgieri. He glanced at one of the recipes, smiled and asked me to make it for him.  I have had Conchas at the Mexican bakery before and loved them. I didn’t know how much more I would love these sweet rolls homemade.

*Beware, I took a lot of photos of the process 🙂

Happy Baking Everyone!

 ~Marie

Baking Chic ~Conchas RollsBaking Chic ~ Conchas

 

Baking Chic ~ Conchas

Baking Chic ~ Conchas

Baking Chic ~ Conchas

Baking Chic ~ Conchas

Baking Chic ~ Conchas

Baking Chic ~ Conchas

Baking Chic Conchas

Baking Chic ~ Conchas

Baking Chic ~ Conchas

Baking Chic ~ Conchas

Baking Chic ~Conchas

Baking Chic ~ Conchas

Baking Chic ~ Conchas

Baking Chic ~ Conchas

Baking Chic ~ Conchas

Baking Chic ~ Conchas

Baking Chic ~ Conchas

Baking Chic ~ Conchas

Baking Chic ~ Conchas

Baking Chic ~ Conchas

Baking Chic ~ Conchas

 

Baking Chic ~ Conchas

Baking Chic ~ Conchas

 

Baking Chic ~ Conchas

Baking Chic ~ Conchas

Baking Chic ~ Conchas

Baking Chic ~ Conchas

Recipe adapted from Nick Malgieri

Conchas

Makes 12

Brioche Dough

SPONGE

1/2 cup milk

2 1/2 teaspoons (1 envelope) active dry yeast

1/2 cup warm tap water, about  110 *f.

3/4 cup bread flour ( I used regular all purpose flour )

CONCHA  TOPPING

6 Tablespoons unsalted butter, softened

3/4 cup confectioners’ sugar

2/3 cup unbleached all – purpose flour

1 teaspoon vanilla

2 teaspoons cocoa powder.

DOUGH

2 large eggs, at room temperature

2 large egg yolks, at room temperature

3 tablespoons sugar

All the sponge, above

2 cups bread flour, (again I used all purpose flour )

1 teaspoon salt

8 tablespoons (1 stick) unsalted butter, softened.

Directions For the SPONGE

1.Warm the milk in a small pan over low heat; pour it into a bowl and put aside to allow to cool to 100* F.

2. Whisk the yeast into the  warm water in a medium bowl. Wait 2 minutes, then whisk again to make sure all the yeast has dissolved. Whisk in the cooled milk. Use a rubber spatula to stir the flour into the liquid. Cover the bowl with a towel and let the sponge ferment until more than doubled, about 30 minutes.

Directions For Dough

3. Once the sponge has risen, use a rubber spatula to break up the eggs and yolks in the bowl of an electric mixer fitted with the dough hook.  Stir in the sugar.  Scrape in the risen sponge into the bowl and mix it into the eggs. Add the flour and salt to the bowl and stir in. Mix on medium speed until the dough comes away from the sides of the bowl, 3 to 4 minutes.

4. Add a third of the butter and continue mixing until the butter is completely absorbed. Repeat with the remaining two thirds of the butter, mixing to incorporate after each addition.

5. Continue to mix until the dough is very smooth, elastic, and shiny, 4 to 5 additional minutes.

6. Scrape the dough into a buttered bowl and turn it over so that the top is buttered. Cover with a towel and let rise until doubled in size, about 30 to 45 minutes.

Directions For Topping

7. To make the topping, beat the butter in an electric mixer fitted with the paddle attachment on medium speed. Decrease the speed to low and beat in the confectioners’ sugar and flour. Mix until smooth, then scrape the bowl and beater. Increase the speed  to medium and beat in the vanilla extract. Beat for a few seconds longer, then scrape the topping, which should have the consistency of a soft dough, to a lightly floured work surface. Roll the topping into a ball and cut in half.  kneed the cocoa powder into one half to color it.

8. Cover with plastic wrap and set aside. Set a rack in the lower third of the oven and preheat to 375*F.

9. Once the dough has finished rising. Form the dough into 12 round buns. For best results, flour your hands, rather than the work surface or the dough. This helps you shape the dough more accurately. Arrange the buns on the prepared pan and cover them with a tea towel. Let them rise for, 10 to 30 minutes, depending on the starting temperature of the dough. While the buns are rising, form each piece of the topping into a flat 21/2 inch disk, pressing it with the palm of one hand to shape.

10. Once the buns have risen a little, flatten out each one and press a disk of the topping against it. Use a paring knife with the blade perpendicular to the topping to press 5 equidistant lines through only the topping. Press in 5 more lines at a 45 – or 90 degree angle to the first set of lines. Cover the buns with a tea towel  and let rise until doubled in size. Bake for 20 minutes, keeping an eye on them, until golden brown. Cool and serve. *If you like, you can freeze your buns after baking,  and rewarm them in the oven so as if they were right out of the  oven.