Name: Conchas
Ingredients: 340 g bread flour (2 1/3 cups); 70 g sugar (1/3 cup); 1 package (2 1/4 tsp) instant yeast; 2 eggs; 85 ml warm milk (1/4 cup); 60 g butter (4 tbsp or 1/4 cup); 10 ml vanilla extract (1 tsp); 5 g salt (little less than tsp); 125 g flour (almost 1 cup); 125 g butter (8 1/2 tbsp); 125 g powdered sugar (3/4 cup); 1 tbsp cocoa powder--for chocolate ((if you want to make strawberry you can add strawberry juice))

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Conchas

Servings: 10 conchas

Ingredients

Bread ingredients

340 g bread flour (2 1/3 cups)
70 g sugar (1/3 cup)
1 package (2 1/4 tsp) instant yeast
2 eggs
85 ml warm milk (1/4 cup)
60 g butter (4 tbsp or 1/4 cup)
10 ml vanilla extract (1 tsp)
5 g salt (little less than tsp)

Covering ingredients

125 g flour (almost 1 cup)
125 g butter (8 1/2 tbsp)
125 g powdered sugar (3/4 cup)
1 tbsp cocoa powder--for chocolate (if you want to make strawberry you can add strawberry juice)

Instructions

Bread dough

In a big bowl, add the flour, sugar, yeast, and salt. Mix and make a hole in the middle.
Into the hole add the eggs, butter, vanilla and add the milk. Mix to form a dough and knead the dough. Cover (can add oil to bowl) and let rest about 1 hour.

Covering

To make the paste to cover the conchas add the flour, powdered sugar, and butter. Mix with your hands until it forms a firm dough and let it sit while the bread dough is rising. The consistency should be about the same as play dough.
If you want to make conchas with chocolate add the cocoa powder and mix well. (maybe try adding a drop of milk or more butter so it’s not dry). If you want to make them with strawberry you can add the strawberry juice, but you will probably need to add more flour so it is not too sticky.

Forming the conchas

When the dough has doubled take it out of the bowl and make balls of 70-75 grams (divide in 10, or 8 for really big conchas). Put the balls on abaking sheet covered with parchment paper.
With the paste make balls and press them into a circle to put on the top of the conchas. Using the back end of a knife, make the design on the conchas by pressing down through the covering and into the dough (but without cutting through the dough.)
Once you’ve formed the conchas cover with a towel and let sit for one more hour. You’ll see that while it rises more the shape will become more distinct.
Pre-heat the oven to 320 ºF and bake the pan dulce for 25 minutes. Once they’ve baked for 25 minutes take them out of the oven and let them sit on a cooling rack for 10 minutes.