Conchas

Ingredients

Typical Mexican breakfast pastry that is said to be found in every Mexican bakery, it can also fill your home with its aroma.

DOUGH:

• 500 g plain flour
• 125 g granulated sugar
• 10 g salt
• 60 g SABI butter
• 60 g margarine
• 10 g dried milk SABI
• 7 g dried yeast
• 4 eggs
• 100 ml water

TOPPING:

• 115 g plain flour
• 115 g powdered sugar
• 90 g SABI butter
• 1 tablespoon cocoa
• pinch of salt

Procedure

METHOD:

Knead a non-sticky dough from flour, margarine, eggs, salt, yeast, dried milk, water, and half of the sugar, then mix in melted butter and the other half of the sugar. Let the dough rise at room temperature for about 2 hours. Then punch down the dough, form a loaf, cover, and refrigerate for 8 to 24 hours.

Before taking the dough out of the fridge, prepare the topping. Mix flour, a pinch of salt, powdered sugar, and butter until fully combined. Divide the topping into two parts. Mix one half with cocoa.

Remove dough from the fridge and divide into 15 - 16 pieces. Shape each piece into a ball and place on a prepared baking tray. Slightly press the balls and let rise for about 30 minutes.

Prepare topping balls by placing each between plastic wrap and flatten or roll into a circle about 7 cm in diameter. Place the circles on the risen dough balls. Lightly score the surface of each loaf with a knife tip.

Bake the first 5 minutes in a preheated oven at 200 °C, then the remaining 5 minutes at 180 °C. Let cool.