Mexican Conchas, Soft Sweet Buns with a Sugar Shell Topping

What you need

• 580 g (4 1/2 cups) all-purpose flour, 480 g for the dough, 100 g for the topping
• 7 g (2 1/4 tsp) active dry yeast
• 220 ml (scant 1 cup) whole milk, warm, about 38 °C (100 °F)
• 90 g (scant 1/2 cup) granulated sugar
• 1 1/2 tsp salt
• 2 large eggs, room temperature
• 1 large egg yolk, room temperature
• 1 tbsp vanilla extract, 2 tsp for the dough, 1 tsp for the topping
• 115 g (1 stick) unsalted butter, softened
• 100 g (3/4 cup plus 2 tbsp) powdered sugar, sifted
• 100 g (scant 1/2 cup) vegetable shortening, room temperature

Method

Restated from the original video

1. 1

   Stir the yeast into the warm milk and leave it for 5-10 min, until foamy.

2. 2

   In the bowl of a stand mixer, combine 480 g of the flour with the granulated sugar and salt.

3. 3

   Add the foamy milk, eggs, egg yolk and 2 tsp of the vanilla. Mix with the dough hook on low speed until a rough dough forms.

4. 4

   Add the butter in 3 pieces, mixing each in before adding the next.

5. 5

   Knead on medium speed for 12-15 min, until the dough is smooth and elastic. A small piece should stretch into a thin translucent sheet without tearing.

6. 6

   Shape the dough into a ball, place it in a lightly greased bowl and cover. Let it rise in a warm spot until doubled, 1-1 1/2 hours.

7. 7

   Meanwhile, make the topping: rub the shortening into the powdered sugar and the remaining 100 g flour, add 1 tsp vanilla and work to a soft paste that no longer sticks to your hands. Add a spoonful of flour if it is sticky.

8. 8

   Divide the topping into 12 balls of about 25 g each. Press each between two sheets of parchment into a disc about 7 cm (3 in) wide.

9. 9

   Punch down the risen dough and divide it into 12 pieces of about 85 g. Roll each into a tight, smooth ball and set them 5 cm (2 in) apart on two lined baking sheets.

10. 10

    Cover the balls and rest for 10 min, then press each one lightly flat.

11. 11

    Lay a topping disc over each ball and press the edges down gently. Cut a shell pattern into the topping with a sharp knife or a concha cutter, going only through the topping.

12. 12

    Cover loosely and let the buns rise for 45-60 min. Heat the oven to 180 °C (350 °F) during the last 20 min.

13. 13

    Bake for 20-25 min, until the bottoms are golden and the topping stays pale. Swap the sheets halfway through.

14. 14

    Cool on a rack. Eat the conchas the day they are baked, or store them airtight for up to 2 days.

Imported from pinaenlacocina.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.