The BEST CONCHAS are SUPER SOFT and MOIST, Here is how PERFECT EVERYTIME, You’ll Be a PRO After This

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber, while cake flour can be cheaper for some.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, and water can be used for a lighter version.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories, while brown sugar is often less expensive.

In a mixing bowl, add 4 cups of sifted flour, 1/2 cup of sugar, 1 cinnamon stick, and 1/4 teaspoon of salt.

Add 6 tablespoons of butter and mix on medium speed until combined.

Add 1 tablespoon of instant yeast, 1 tablespoon of vanilla extract, 3 eggs, and 3/4 cup of warm milk, scraping the sides of the bowl.

Mix on medium speed for 10-12 minutes until the dough is elastic and stretchy.

Butter a bowl and form the dough into a ball, then cover with plastic wrap and a kitchen towel.

Preheat the oven to 100°F for 1 minute, then turn it off and place the dough inside to rise until doubled in size (about 2 hours).

Prepare the topping by sifting 1 1/2 cups of all-purpose flour and 1 1/2 cups of powdered sugar in a bowl.

Mix in 1 cup of butter flavor shortening or butter and 1 tablespoon of vanilla extract until it feels like wet sand.

Divide the topping into three pieces for vanilla, chocolate, and strawberry flavors.

For the chocolate topping, sift in 1 tablespoon of cocoa powder and knead until combined.

For the strawberry topping, sift in 1 tablespoon of strawberry Nesquik and a few drops of pink food coloring, then knead until combined.

Wrap each topping in plastic and refrigerate until needed.

Once the dough has risen, punch it down and divide it in half, then cut into eight pieces.

Shape each piece into a ball and place on a greased baking sheet, covering them to prevent drying out.

Prepare the topping by dividing it in half and using a tortilla press to flatten it, then place it on top of each dough ball.

Use a cutter to press down on the topping to create a pattern.

Cover the conchas and let them rest for 30-45 minutes until doubled in size.

Preheat the oven to 350°F and place a baking dish with water at the bottom to keep the conchas moist while baking.

Bake for 18-20 minutes until golden brown, then allow to rest for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens