Making Conchas With Maya • Tasty

By Tasty · 180 min

Ingredients

Instructions

1. Warm the milk in the microwave in 10-second bursts until it reaches 110–115°F (43–46°C). Stir in 1 teaspoon of sugar and the yeast, and let it sit about 10 minutes until very foamy.
2. Pour the milk mixture into a large bowl, add the eggs and vanilla, and whisk until well combined.
3. Add the flour, the remaining tablespoon of sugar and the salt, and stir with a spatula until a sticky dough forms.
4. Work in the softened butter one piece at a time with your hands, making sure each piece is incorporated before adding the next, until the dough is shiny, smooth and elastic.
5. Grease a clean large glass bowl with the reserved butter wrappers, transfer the dough into it, cover with a towel and let rise in a warm, draft-free place for 1–2 hours, until doubled.
6. Cover the risen dough directly with plastic wrap and refrigerate for 1 hour.
7. For the topping, beat the butter and powdered sugar on medium speed about 5 minutes until light and fluffy. Add the flour, baking powder and salt, and beat on low speed 3–5 minutes until smooth.
8. Stir in the pink food coloring with a spatula until the colour is even.
9. Preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment.
10. Divide the chilled dough into 10 equal pieces on a lightly floured surface and shape each into a taut ball by pulling the edges under and pinching the bottom.
11. Place 5 balls on each sheet, cover, and let rise in a warm, draft-free place for 1–2 hours, until doubled.
12. Roll the topping into 10 circles about 4 inches (10 cm) across, between sheets of wax paper, and lay one over each dough ball, tucking any overhanging edges underneath.
13. Score the topping with a paring knife in a shell pattern, cutting only the topping layer.
14. Bake for 25 minutes, rotating the sheets halfway through. Cool 5–10 minutes before serving.

Summarized from Tasty's video. Watch it for the details.

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