Conchas Blancas

Name: Conchas Blancas
Yield: makes 18
Ingredients: 1 tablespoon plus 2 teaspoons active dry yeast; 1 1/4 cups whole milk, at room temperature; 4 to 4 1/2 cups bread flour; 3/4 cup granulated sugar; 2 teaspoons salt; 3 eggs; 1 cup unsalted butter, at room temperature; 2 cups all-purpose flour; 1/2 teaspoon baking powder; Pinch of salt; 2 cups confectioner’s sugar; 1/2 cup unsalted butter, at room temperature; 1/2 teaspoon pure vanilla extract or 1/2 teaspoon freshly ground canela (depending on personal preference)

December 14, 2011

Ah, the conchas! These wonderful soft breads with their crunchy shelllike topping are a favorite in Mexico. This particular recipe is based on one made by Irving Quiros, a pastry instructor at the Colegio Superior de Gastronomía in Puebla. The dough is almost like a brioche, and the buttery bun makes wonderful, melt-in-your-mouth conchas. To make a chocolate topping, substitute 3 tablespoons cocoa powder for 3 tablespoons flour.

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