mexican conchas

How To Make mexican conchas

• Step 1
  In warm water, dissolve yeast with 2 Tbsp of sugar. Let it sit for 10 minutes until it foams up.
• Step 2
  In a food processor or mixer, or by hand, cream reminder of sugar, egg, butter, and shortening.
• Step 3
  Add in flour, salt, and cinnamon.
• Step 4
  Add warm milk and yeast mixture. Combine until a ball of dough forms. All this can be done by hand as well.
• Step 5
  Knead the dough until an elastic ball forms, about 5 minutes. Oil a large bowl with vegetable oil. Place the dough in the bowl.
• Step 6
  Cover with plastic wrap and put in a warm place for 45 minutes to an hour until the dough doubles in size.
• Step 7
  In a bowl, mix ingredients for topping. Add butter, sugar, flour, vanilla extract, and cinnamon. You can add food coloring or cocoa powder, whatever you desire.
• Step 8
  Form a paste and set aside.
• Step 9
  After an hour, punch your dough down and form fifteen balls about the same size. They should be about the size of a baseball.
• Step 10
  Put balls on greased cookie sheets about 2 inches apart because they have to rise again. Before they rise, put the topping on top. How you do it is divide the topping into 15 small balls. Put a ball in your hand and squeeze with both your palms until it forms a small tortilla.
• Step 11
  Press down on top of the dough balls; this will give the conchas their shape. Repeat until you have done this 15 times.
• Step 12
  To make the design, use a toothpick and do any design you want. Let the dough rest for 45 minutes to 1 hour in a warm place covered with a damp towel or plastic wrap until they double in size.
• Step 13
  Preheat oven to 375 degrees F.
• Step 14
  Place cookie sheets in the middle rack of. Make sure to be gentle so you don't deflate the dough when you put them in.
• Step 15
  Bake for 20 minutes. Take them out and let them cool.
• Step 16
  Enjoy them with coffee, milk, tea, or hot chocolate. Whatever you don't eat, just keep covered with plastic wrap or in an air-tight container, but they are so good you might not have any left.
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