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Directions:
In a small bowl dissolve yeast in warm water and set aside. In a large bowl mix milk sugar your shortening salt and egg and two cups of flour and mix until smooth add yeast mixture mix in the remaining flour until the dough is easy to handle. Then you’re going to knead the dough on a lightly floured surface for 10 minutes once your kneading is complete you’re going to grease a big bowl put your dough in it cover it up and put it aside for about an hour in a warm place until it doubles in size this can take up to an hour and a half.
While your dough is rising you’re going to make the actual topping for the conchas. You’re going to take your sugar and butter your and you’re going to mix it until fluffy with the mixer once it’s fluffy you’re going to add vanilla then you’re going to add the flour and you’re going to bring it together until it forms a paste you can knead this little bit to bring it together once you’ve done that you can form a ball cut it in half and you can make different flavors I made chocolate and I made vanilla. Once you’ve made your flavors you’re going to go ahead and put them away in plastic wrap. Once your dough is ready punch down and knead for 3 minutes. Make 12 balls then take the topping and make 6 balls with each flavor using a tortilla press or wax paper with a plate flatten topping so that it resembles a round Circle place one of the circles on top of the ball and cup on the edges slightly once you’ve done this with every Ball take a knife and make lines across the paste being careful not to puncture the dough you can either do Criss-Cross or you can make it look like a shell. Once your done put on greased cookie sheets or Pyrex and let them rise for another hour take note that the topping will be bigger than the ball but once your balls rise they’ll be perfect.
Bake in the preheated oven at 375 degrees until golden brown or for about 20 minutes let cool once cooled, put away in an airtight container.
Enjoy!!!