MANTECONCHAS
180 Min
10 Portions
Medium level
INGREDIENTS
Dough:
4 1⁄8 cups flour
3 tsp yeast
1 pinch salt
1⁄2 cup sugar
1⁄2 cup unsalted butter, softened
2 large eggs
3⁄4 cup milk
Topping:
1 1⁄4 cups flour
3⁄4 cup powdered sugar
1⁄2 cup + 2 tbsp shortening
A big splash of Vainilla Molina Clear
3 tbsp cocoa
Gel food coloring, 3 colors
DIRECTIONS
-
Place flour, salt and yeast in a bowl, making sure that salt and yeast don't touch.
-
Add sugar, butter, eggs and Vainilla Molina until a lumpy dough is formed.
-
Gradually add milk and mix by hand until a sticky dough forms.
-
Cover with a kitchen towel and let it rest in a warm place until it doubles in size.
-
Sift flour & powdered sugar and then add butter & Vainilla Molina Clear to form dough.
-
Knead dough several times until very smooth.
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Divide the dough into 5 equal-sized balls.
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Add cocoa to one of them and food coloring to the rest.
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Place muffin cups in baking mold.
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Make a ball with dough, add icing to it and place it on the shell inside the mold.
-
Use a knife to cut parallel and curved lines into the topping to create the traditional concha pattern.
-
Bake at 375 °F for 15-20 minutes.
-
Cool on a wire rack for a few minutes before serving.
For dough:
For topping:
Let’s bake:
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