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inside of conchas showing fluffy texture

Strawberry Conchas


  • Author: Kim | kickassbaker.com
  • Prep Time: 40 minutes
  • Cook Time: 12 minutes
  • Total Time: 52 minutes + 1/5 hours proofing time
  • Yield: 14 conchas 1x

Description

Typically flavored naturally, these conchas incorporate freeze-dried strawberries to give them a beautiful pink hue and a delicious flavor.


Ingredients

Scale

For the Strawberry Topping

For the Concha Dough

  • ½ cup (120 grams) warm water (110°F/43°C to 115°F/46°C)
  • ½ cup (120 grams) warm whole milk (110°F/43°C to 115°F/46°C)
  • 8 tablespoons (100 grams) granulated sugar, divided
  • 4½ teaspoons (14 grams) active dry yeast
  • 4¼ cups (531 grams) Bob’s Red Mill All-Purpose Flour, divided
  • 3½ teaspoons (9 grams) kosher salt
  • ¼ cup (57 grams) unsalted butter, melted and cooled slightly
  • 2 large eggs (100 grams), room temperature and lightly beaten
  • 1 teaspoon (4 grams) vanilla extract

Instructions

  1. Prepare the Strawberry Topping: In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar at low speed until combined, 1 to 2 minutes. Beat in egg yolk and vanilla
  2. In a small bowl, whisk together flour, baking powder and salt. Add flour mixture to butter mixture, and beat at low speed then add in freeze-dried strawberry powder. Beat until combined and a dough starts to form 
  3. Turn out dough, and knead dough together. Shape dough into a 14-inch log, and wrap in plastic wrap. Refrigerate log until firm, about 30 minutes
  4. Prepare the Concha Dough: In a small bowl, stir together ½ cup (120 grams) warm water, warm milk, 1 tablespoon (12 grams) sugar, and yeast. Let stand until foamy, 5 to 10 minutes
  5. In the bowl of a stand mixer, whisk together 4 cups (500 grams) flour, salt, and remaining 7 tablespoons (88 grams) sugar. Add warm milk mixture, melted butter, eggs, and vanilla extract. Using the dough hook attachment, beat at low speed until dough comes together, 1½ to 2 minutes. Increase mixer speed to medium-low, and beat until dough becomes tacky, smooth, and elastic, 7 to 8 minutes; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. (Check dough using the windowpane test [see Note] between additions of flour. Too much flour will make it harder to shape and create a denser final crumb). Turn out onto a lightly floured surface, and shape into a smooth round
  6. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour
  7. Line 2 baking sheets with parchment paper. Set aside
  8. Form Conchas: Punch down dough, and let stand for 10 to 15 minutes. On a lightly floured surface, divide dough into 14 portions (about 72 grams each), and roll into smooth balls. Flatten each ball into a 3-inch round, and place on prepared pans
  9. Add Topping: Slice Topping log into 14 (1-inch) portions. Roll into smooth balls. Place each ball between 2 sheets of parchment paper or plastic wrap, and roll into a 3½-inch circle. (Alternatively, roll out topping logs between 2 sheets of parchment paper. Using a 3½-inch round cutter, cut dough, rerolling scraps as necessary.) Place on top of rolls. Using a small sharp paring knife, carefully cut desired design into Topping, leaving a ¼-inch border around edges. Let rise in a warm, draft-free place (75°F/24°C) until puffed, about 30 minutes.
  10. Position oven rack in top third of oven. Preheat oven to 350°F (180°C) 
  11. Bake: Bake until topping is just beginning to brown and an instant-read thermometer inserted in center registers at least 190°F (88°C), about 12 minutes. Serve warm or at room temperature. Store in an airtight container for up to 2 days

Notes

To use the windowpane test to check dough for proper gluten development, pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again

  • Category: Bread, Breakfast
  • Method: Bake
  • Cuisine: Mexican

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