Receta conchas pan guatemalteco #panguatemalteco #irmagodoy

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar texture.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: unbleached flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with a unique flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal offers a vegan alternative for binding.

Measure 6 cups of all-purpose flour and place it in a mixing bowl.

Add 2 sticks of unsalted butter at room temperature to the flour.

Add 2 extra large eggs at room temperature to the mixture.

Add 1.5 cups of sugar to the bowl.

Add 2 tablespoons of dry yeast to the mixture.

Add 0.5 teaspoon of salt over the sugar in the bowl.

Add 2 teaspoons of baking powder to the mixture.

Add 4 teaspoons of vanilla extract to the bowl.

Pour in 275 ml of warm water and mix all ingredients until well combined.

Knead the dough until smooth and let it rest until it doubles in size, covering it with plastic or a towel.

After resting, prepare the topping by mixing 0.5 cup of all-purpose flour, 0.5 cup of powdered sugar, 2 oz of vegetable shortening, and 0.25 teaspoon of vanilla extract.

Let the topping mixture sit until ready to use.

Cut the dough and weigh each piece to 3 oz, shaping them into balls.

Place the shaped dough onto a greased baking sheet, leaving space between them.

Cover the dough and let it rest again.

Prepare an egg wash with 1 egg and 2 tablespoons of water, mixing well.

Brush the egg wash over the dough and create marks on the top with a tool.

Bake in the oven at 150°F (65.5°C) to 177°C (350°F) for 25-30 minutes, turning the baking sheet halfway through.

Let the conchas cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens