Conchas

Method

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1. Mix the strong flour, caster sugar, yeast and salt, then work in the warm milk and eggs to a soft dough.

   Mark done

2. Knead 10 minutes, then work in the softened butter and knead 5 minutes more until smooth.

   Mark done

3. Prove covered for 90 minutes, until doubled.

   Mark done Start 90 min timer

4. Beat the topping butter with the icing sugar until pale, then work in the plain flour and vanilla to a stiff paste.

   Mark done

5. Divide the paste in two and knead the cocoa into one half.

   Mark done

6. Knock the dough back, divide into 8 and shape into tight balls on a lined tray.

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7. Divide each colour of topping into 4 and roll each piece between baking paper into a thin disc.

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8. Lay a disc over each ball, pressing it down the sides.

   Mark done

9. Score a shell pattern firmly into each disc with a knife, cutting most of the way through the paste.

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10. Prove 50 minutes, then bake at 180C for 18 minutes, until the pattern has opened and the buns are golden.

    Mark done Start 18 min timer

Chef’s Tips

• Topping on before the second prove.
• Score firmly, nearly through the paste.
• Roll the discs thin or the pattern will not open.

Pairing Suggestions

• Café de olla
• Hot chocolate
• Dunking

Storage & Reheating

Best the day they are baked. Freeze 1 month.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.