Black and White Conchas

Name: Black and White Conchas
Total time: 14400 s
Yield: 12 to 15 pieces
Ingredients: 7 1/4 cups all-purpose flour (900 grams); 1 cup white sugar (200 grams); 1 1/2 oz fresh yeast (45 grams); 1/2 teaspoon salt (3 grams); 4 large eggs (about 200 grams); 2/3 cup whole milk (150 ml); 1/4 cup margarine (50 grams); 7 tablespoons unsalted butter (100 grams); 1/3 cup lard (70 grams); 1/2 cup vegetable shortening, for shaping (100 grams); 1 2/3 cups all-purpose flour (200 grams); 1 2/3 cups powdered sugar (200 grams); 7 tablespoons vegetable shortening (200 grams); 1/4 cup cocoa powder (25 grams)

Mónica Arisbeth Gómez López @Lgma

This bread is a must-have for your breakfast! Concha bread is a type of Mexican sweet bread; it's named for its resemblance to a seashell.

Mónica Arisbeth Gómez López @Lgma

This bread is a must-have for your breakfast! Concha bread is a type of Mexican sweet bread; it's named for its resemblance to a seashell.

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Ingredients

3 to 4 hours

12 to 15 pieces

Dough
7 1/4 cupsall-purpose flour (900 grams)
1 cupwhite sugar (200 grams)
1 1/2 ozfresh yeast (45 grams)
1/2 teaspoonsalt (3 grams)
4large eggs (about 200 grams)
2/3 cupwhole milk (150 ml)
1/4 cupmargarine (50 grams)
7 tablespoonsunsalted butter (100 grams)
1/3 cuplard (70 grams)
1/2 cupvegetable shortening, for shaping (100 grams)
Topping
1 2/3 cupsall-purpose flour (200 grams)
1 2/3 cupspowdered sugar (200 grams)
7 tablespoonsvegetable shortening (200 grams)
1/4 cupcocoa powder (25 grams)

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Steps

3 to 4 hours

1

Prepare all the ingredients for both the dough and the topping.
2

Warm the milk slightly to hydrate the fresh yeast. Mix until the yeast is completely dissolved.
3

In a bowl or on a clean surface, mix the flour, white sugar, and salt. Make a well in the center, then add the hydrated yeast and eggs into the well.
4

Mix the ingredients in the well, then gradually incorporate the flour to form the dough.
5

Once the dough comes together, gradually add the fats (butter, margarine, and lard) to the dough. For a softer dough, add the milk a little at a time until you have a soft, slightly elastic dough.
6

Knead the dough for 30 minutes or until it becomes smooth. Once ready, grease a bowl with a little butter, place the dough inside, cover with a damp cloth, and let it rise until it doubles in size.
7

While the dough is rising, make the topping with the vegetable shortening. First, cream the vegetable shortening. Then mix the flour with the powdered sugar and add it to the creamed shortening.
8

Mix well until you have a smooth topping. Divide the topping in half and add the cocoa powder to one half.
9

Once the dough has risen, punch it down to release the air and divide it into balls weighing 1 1/2 to 1 3/4 oz (40 to 50 grams) each. Gently flatten the balls.
10

On parchment or wax paper, roll out the topping with a rolling pin, then cut out circles to cover the dough balls. Before covering, roll the dough balls in a little vegetable shortening so the topping sticks. Use a concha cutter or a glass to make the shell pattern on the topping.
11

Once the dough balls are topped, let them rise for another 20 to 30 minutes. Bake at 350°F (180°C) for 20 to 30 minutes.
12

Done! Enjoy with a glass of milk or hot chocolate.