👨‍🍳 作り方

1. 1

   Activate the yeast: In a small bowl, combine the lukewarm milk, a pinch of the granulated sugar (about 1 tsp from the total amount), and the active dry yeast. Let it sit for 5-10 minutes until foamy. If using instant yeast, you can skip this step and add it directly to the dry ingredients.

   ⏱️ 10 minutes
2. 2

   Make the dough: In a large bowl of a stand mixer fitted with a dough hook, combine the flour, remaining granulated sugar, and salt. Add the softened butter, eggs, and the foamy yeast mixture. Mix on low speed until a shaggy dough forms. Increase speed to medium-low and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should be soft and slightly sticky.

   ⏱️ 10 minutes
3. 3

   First rise: Lightly grease a clean bowl. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp kitchen towel. Let rise in a warm place for 1.5 to 2 hours, or until doubled in size.

   ⏱️ 1.5-2 hours
4. 4

   Prepare the topping: While the dough rises, make the sugar topping. In a medium bowl, cream together the softened shortening and powdered sugar until smooth and well combined. If using, stir in the vanilla extract. The mixture should be soft enough to spread but firm enough to hold its shape. If it’s too stiff, add a tiny bit more shortening; if too soft, add a little more powdered sugar. Divide the topping into portions if you plan to color them.

   ⏱️ 10 minutes
5. 5

   Shape the conchas: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into 12 equal pieces (about 70-75g each). Roll each piece into a smooth ball. Place the dough balls on baking sheets lined with parchment paper, leaving about 2 inches between them. Gently flatten each ball slightly.

   ⏱️ 15 minutes
6. 6

   Top and score: Take a portion of the sugar topping (about 1-2 tablespoons per concha) and flatten it into a disc. Place the disc on top of a dough ball, pressing gently to adhere. Repeat with all dough balls. Using a sharp knife or a bench scraper, carefully score the topping in a pattern that resembles a shell. You can make simple wavy lines, crosshatch patterns, or more elaborate designs. If coloring the topping, you can use different colors for different patterns.

   ⏱️ 15 minutes
7. 7

   Second rise: Cover the shaped conchas loosely with plastic wrap or a kitchen towel. Let them rise in a warm place for another 45-60 minutes, or until puffy and nearly doubled again.

   ⏱️ 45-60 minutes
8. 8

   Bake: Preheat your oven to 180°C (350°F). Bake the conchas for 15-20 minutes, or until they are golden brown on the bottom and the topping is set and lightly golden. Rotate the baking sheets halfway through baking for even browning.

   ⏱️ 15-20 minutes
9. 9

   Cool: Let the conchas cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy them fresh or store in an airtight container at room temperature for up to 3 days.

   ⏱️ 30 minutes