Conchas

Don't Make These Mistakes

Topping on before the second prove.

Score firmly, nearly through the paste.

Roll the discs thin or the pattern will not open.

Making Conchas

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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.

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

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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.

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

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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.

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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 180°C / 355°F for 18 minutes, until the pattern has opened and the buns are golden.

    Mark done Start 18 min timer

Related guide: Prep, cook and total time.

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After You've Cooked It

Best the day they are baked. Freeze 1 month.

What to Serve Alongside

• Café de olla
• Hot chocolate
• Dunking

Common Questions About Conchas

Conchas Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.