Conchas Blancas (White Shells) Recipe
"These light brioche buns with a crispy sugar topping appear in panaderías (bakeries) across Mexico. The homemade version will get to you quicker. Read our review of Fany Gerson’s cookbook...."
INGREDIENTS
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Difficulty: Medium | Total Time: 1 hr, plus rising and baking time | Makes: 24 buns
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These light brioche buns with a crispy sugar topping appear in panaderías (bakeries) across Mexico. The homemade version will get to you quicker.
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INGREDIENTS
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For the dough:
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1 1/4 cups whole milk, at room temperature
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1 tablespoon plus 2 teaspoons active dry yeast
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3/4 cup granulated sugar
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4 1/2 cups bread flour
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2 teaspoons fine salt
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3 large eggs, at room temperature
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2 sticks (8 ounces) unsalted butter, cut into tablespoons, at room temperature
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Vegetable oil, for coating the bowl
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For the topping:
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1 cup all-purpose flour
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1 cup powdered sugar
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1/4 teaspoon baking powder
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Pinch fine salt
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8 tablespoons unsalted butter (1 stick), at room temperature
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1/4 teaspoon pure vanilla extract or freshly ground cinnamon
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