Vanilla and Chocolate Conchas

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Dissolve yeast in warm water in a large bowl; stir in 2 cups flour, ¾ cup sugar, evaporated milk, lard, egg, cinnamon, and salt. Beat until smooth. Stir in enough of the remaining 2 cups flour until dough is easy to handle.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Turn concha dough out onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a large greased bowl and turn to coat so greased side faces up. Cover and let rise in a warm place until doubled in volume, about 1 ½ hours.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Meanwhile, beat ⅔ cup sugar and butter together in a bowl until light and fluffy. Stir in 1 cup flour until mixture is the consistency of coarse crumbs; divide topping dough into 2 equal parts and place each in a bowl. Stir cocoa powder into 1 part and vanilla extract into remaining part.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Divide chocolate topping dough into 4 small balls; roll each into a flat circle. Repeat with vanilla topping dough.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Punch down concha dough; divide into 8 equal pieces. Shape each piece into a ball; place on a greased baking sheet. Place a vanilla or chocolate topping circle on each dough ball, smoothing it over the top. Make 5 or 6 shallow cuts across circles to form a shell pattern. Cover and let rise until doubled in volume, about 45 minutes.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Preheat the oven to 325 degrees F (165 degrees C).'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Bake in the preheated oven until lightly browned around the edges, 15 to 20 minutes.'}

📊 Nutrition Facts

Per serving (8 servings total)