Conchitas Recipe
Soft inside, crispy outside, and with a vanilla flavor that will transport you. The perfect combination of sweet and salty in every bite!
Soft on the inside, crispy on the outside, and with a vanilla flavor that will transport you. The perfect combination of sweet and salty in every bite!
- 500 gr. of Harina Del Valle® (flour)
- 7 gr. of salt
- 12 gr. of yeast
- 180 ml. of milk
- 3 eggs
- 10 ml. of vanilla
- 95 gr. of sugar
- 100 gr. of butter
- 100 gr. of Harina Del Valle® (flour)
- 100 gr. of vegetable shortening
- 100 gr. of powdered sugar
- 7 ml. of vanilla
- 1 tbsp. of cocoa powder
- Prepare the Dough and First Rest: In the mixer, combine Harina Del Valle®, salt, yeast, milk, vanilla, and eggs. Knead for 30 minutes until a smooth dough forms. Add the butter at room temperature and continue kneading until fully incorporated. Let the dough rest for 40 minutes.
- Forming and Topping: Divide the dough into 50 g balls and place them on a baking sheet. Let them rest for 20 minutes. Cream the vegetable shortening with powdered sugar and vanilla, then add Harina Del Valle® and divide the mixture into two portions. Add cocoa powder to one portion and mix well. Cover the conchas with the prepared topping and use a knife to score the surface, creating the traditional concha pattern.
- Bake: Bake at 180°C (356°F) for 15 minutes. Enjoy!
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