Conchas (vanilla and chocolate)
Claire Saffitz x Dessert Person · ♥ 9.3K likes · 352.1K views · 28 min video
Read about sweet yeast breads in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 62 g cane sugar
- 80–100 g water
- 20 g salt
- 8 g instant yeast
- 500 g cold eggs
- 420 g cold butter
- Yecora Rojo flour
- butter
- AP flour
- salt
- powdered sugar
- cocoa
- vanilla extract
- vanilla bean
In a mixer with the dough hook, put the liquids first: cold eggs, water, sugar and yeast.
- Sonora flour
Add all the flour, mix on low, sprinkle in the salt last; scrape the bottom with a bowl scraper so no dry bits hide, mix 30 seconds more.
For the shell, cut the butter into the dry ingredients, toss to coat, then mix until it comes together like cookie dough with no butter pieces; the cocoa version takes longer.
Mixing and portioning the shell topping
Add the cold butter to the dough in about four flattened pieces, starting on low and raising the speed as the fat goes in, until mostly incorporated.
Adding the butter
Mix until the dough pulls away from the bowl and hangs on the hook and passes the windowpane test; overmixing loses elasticity. Add water only if needed for the whole grain flours.
Testing the dough with a windowpane
- Mexican chocolate
Divide between two oiled proofing containers, half plain and half with chunks of 70% chocolate mixed in briefly so the gluten is not destroyed.
Rise at room temperature three to six hours until doubled, punch down to degas, and refrigerate overnight.
- flour
Turn the cold dough onto a floured table, portion at 65 g, pre-shape, tighten into rounds and press them down slightly.
- whole eggs and cream
Brush with an egg wash of whole eggs and cream.
Egg wash and stamping the shells
Press each topping ball between squares of parchment, slap it onto a bun, peel off the parchment and stamp with the concha cutter while the shell is soft.
Cover and proof at room temperature or in an oven with the light or pilot on for an hour and a half to three hours, until doubled with a little jiggle.
Bake at 325 in a convection oven (350 without convection) for 5 minutes, rotate, then 5 more, until the center springs back and the conchas are light golden brown.