Our traditional Mexican soft-crumb bread with a sugar crust looks just like a sea shell, and pairs perfectly with chocolate for an extra sweet treat.
Ingredients
10.5 OZ / 300 G bread flour
1.5 TBSP dry yeast
0.5 TSP salt
2 EA eggs
3.5 OZ / 100 ML milk
2.5 OZ / 75 G sugar
2.5 OZ / 75 G softened butter
2 OZ / 50 G shortening
2.5 OZ / 75 G powdered sugar
2.5 OZ / 75 G all-purpose flour
Directions
Add the yeast and milk to the mixing bowl. Activate the yeast for 2 minutes / 100°F|37°C / speed 2 / stir.
Add the flour, egg and salt into the mixing bowl. Knead your dough using the kneading mode for 45 seconds.
Add the sugar and softened butter to the mixing bowl. Mix using the kneading mode for 1 minute. Remove the dough from the bowl and transfer it to a container. Cover it with a tea towel and allow fermentation for 45 minutes or until the dough is doubled in size.
While you ferment the dough, make the crust. Add the shortening, powdered sugar and flour to the mixing bowl. Mix with the measuring cup inserted using the kneading mode for 1 minute. Remove the crust and reserve for later.
TIP: You might want to freeze the crust for 10 minutes for easier handling.
Cut the dough and divide it into 6 pieces, then roll them into balls. Place them on a tray with enough space between them, then flatten them slightly. Separately, roll the crust between two sheets of waxed paper. Using a round cutter, cut them for approximately 12cm in diameter, or identical to the dough balls. Place the crust circles on the dough balls and press a little bit hard to stick them together. Make wavy cuts on the crust in the shape of a sea shell. Rise the conchas for 30 minutes.
Bake the bread at 360°F / 180 °C for 25 minutes. Let cool.
Enjoy your treats!
Recipe Note
TIP:
You can make the dough a day in advance to allow more time for fermentation.
