Conchas

Warm your Milk (3/4 cup) to about 110 F then transfer to the bowl of your stand mixer. Mix in half the Granulated Sugar (4 Tbsp) and the Instant Dry Yeast (1 Tbsp). Set aside for about 5 minutes or until the yeast is nice and bubbly. No bubbles mean dead yeast so you’ll have to start over if this happens.

Add the remaining Granulated Sugar (4 Tbsp), Butter (1/2 cup), Eggs (3), Vanilla Extract (1 tsp), Kosher Salt (1 tsp), and All-Purpose Flour (4 1/2 cups) and mix with the dough hook attachment. Run the mixer on medium speed for 5-7 minutes or until the dough comes together, is smooth and will not stick to your finger when pressed lightly. You can sprinkle a couple teaspoons of flour on the edge of the bowl to discourage the dough from sticking.

Transfer the dough to a large lightly oiled bowl then cover and place in a warm area to rise for 1 ½-2 hours, or until doubled in size.

Mix all topping ingredients, Granulated Sugar (1 cup), Salt (as needed), Vanilla Extract (2 tsp), Unsalted Butter (2/3 cup), and All-Purpose Flour (1 1/2 cups) together. Split in 4 equal balls (136g each) and flavor with Ground Cinnamon (1 tsp), Dark Cocoa Powder (2 tsp), and Freeze Dried Strawberries (2 tsp) and color with Orange Food Coloring Gel (3 drops) and Pink Food Coloring (3 drops) as desired. For the white topping, leave the topping plain.

Roll the topping by color between folded parchment paper until about 4mm thick and refrigerate to chill, so it’s easier to work with.

Lightly flour your counter and invert the dough onto it then divide into 16 equal pieces, about 74g each. Place your thumb and middle finger together then cup the dough in your hand and move in small circles on the (unfloured) counter to create a roll shape. Place 4 rolls onto each baking sheet lined with parchment paper.

Once topping is chilled, use a 3-4” round cutter and cut out, and place rounds of topping on egg white washed buns with Pasteurized Egg White (1). Make sure the topping is as smooth as possible draping down the side. Carve your desired design either with a sharp knife, bread lame, or stamp the top with a concha cutter.

Cover loosely with plastic wrap and allow your conchas to rise for about 30 minutes or until roughly doubled in size. Preheat the oven to 350 F while they are raising.

Bake at 350 F for 18 to 20 minutes or until the bottoms are golden.