Conchas, which translates to “shells,” are a Mexican tradition. Lightly sweet yeasted rolls topped with a cinnamon shortbread layer, they’re scored before baking so when they come out of the oven, they look just like shells!
Makes 16 rolls
Ingredients
1 (1/4oz.) packet active dry yeast
1/2 cup warm water
1/2 cup warm evaporated milk (or half & half)
1/2 cup (100g) granulated sugar
1/3 cup (75g) butter, melted
1 egg
1 tsp. salt
1/2 tsp. cinnamon
4 cups (480g) all-purpose flour
6 Tbs. (84g) unsalted butter, softened
1/2 cup (100g) granulated sugar
3/4 tsp. cinnamon
1/2 tsp. vanilla extract
3/4 cup (90g) all-purpose flour
1/4 tsp. salt
1 egg, beaten
Powdered sugar, for serving
Instructions
- Place the yeast, water, evaporated milk, sugar, melted butter, egg, salt, and cinnamon in the bowl of an electric stand mixer fitted with a dough hook attachment. Turn the mixer to low.
- Once the ingredients are mostly combined, begin slowly adding the flour. When the flour has been incorporated into the wet mixture, turn the mixer to medium. Allow the mixer to knead the dough for 8-10 minutes, until it is smooth and elastic.
- Collect the dough from the mixer and shape it into a ball. Transfer the ball to a lightly oiled mixing bowl, cover the bowl with plastic wrap, and set it in a warm place. Allow the dough to rise for 2 hours, or until it is doubled in volume.
- When the dough has sufficiently risen, remove it from the bowl and turn it onto a floured work surface. Cut the dough into 16 equal portions. Gently shape the portions into balls and space them evenly on a parchment lined baking sheet. Cover the rolls with plastic wrap and set them aside to rise for 1 hour.
- Preheat the oven to 375° F.
- Place the softened butter, sugar, cinnamon, and vanilla in a mixing bowl. Beat with a hand mixer on medium speed for 1 minute, until light. Add the flour and salt, and continue beating just until the ingredients combine into a soft dough.
- Divide the cookie dough into 16 equal pieces and roll the pieces into balls. Use a rolling pin to roll each ball on a well-floured surface into a 1/8” thick disc.
- Beat the egg in a small bowl. Remove the plastic wrap from the rolls, and brush the top of each lightly with the egg. Lay a disc of cookie dough over the top of each roll. With a sharp knife, score two vertical lines and two horizontal lines into the cookie toppers, creating a “tic-tac-toe” pattern.
- Transfer the baking sheet to the middle rack of the preheated oven.
- Bake the rolls for 22-25 minutes, rotating the pan once halfway through the cooking time, until the they are golden brown and sound “hollow” when tapped.
- Remove the baking sheet from the oven. Allow the conchas to cool for at least 1 hour. Dust the tops with powdered sugar before serving, if desired.
