It is one of the classics in Mexican bakeries and a favorite of many. Conchas require some work but are worth it. This recipe makes soft and airy bread that is perfect for dunking or eating just as it is.
Ingredients for bread and sponge:
350 gr Flour
130 ml Milk
65 gr Sugar
1 tsp Vanilla
2 eggs
6 gr salt
100 gr butter
For the sponge:
2 tbsp of flour (from your 350)
1 tbsp sugar (from your 65)
60 ml milk (from your 130)
7 gr Yeast (1 pack)
Vanilla shells:
50 gr Flour
50 gr Powder sugar
50 gr Butter
1 tsp Vanilla
Chocolate shells:
35 gr Flour
15 gr Cocoa powder
50 gr Powder sugar
50 gr Butter