Concha de Chocolate
Chocolate Conchas
A cocoa-and-sugar paste is pressed over rich egg-and-butter dough and scored into the classic shell pattern before a long rise and a gentle 350°F bake keep the bread soft under its crackly topping.
Concha de Chocolate
✦ Antes de Empezar
Before you cook
How deep should I score the shell pattern?
Cut only through the chocolate topping paste, not down into the dough underneath — the recipe specifically calls for scoring the shell pattern without cutting deeply into the dough, which keeps the topping attached and intact as the conchas proof and bake.
Ingredientes· 10View
Sweet Yeast Dough
- 2.25 tspActive Dry Yeast
- 1/2 cupWarm Milk
- 4 cupsAll-Purpose Flour
- 1/2 cupGranulated Sugar
- 3 eggs + 1/2 cup butterEggs & Softened Butter
- 1/2 tsp salt + 2 tsp vanillaSalt & Vanilla
Chocolate Topping
- 1/2 cupVegetable Shortening
- 1/2 cupPowdered Sugar
- 1/3 cupAll-Purpose Flour
- 3 tbspUnsweetened Cocoa Powderhigh quality cocoa for rich chocolate flavor
Instrucciones
7 pasosMezcla la masa
Mix the dough
Mix the flour, yeast, sugar, salt, eggs, milk, and vanilla, and knead until cohesive.
Incorpora la mantequilla
Work in the butter
Add the butter a tablespoon at a time and knead 10 to 12 minutes until smooth, elastic, and slightly tacky.
Deja reposar
Let it rise
Cover and let rise until doubled, about 1 1/2 hours.
Prepara la pasta
Make the topping paste
Mix the topping ingredients into a smooth paste and divide into 12 balls.
Forma las conchas
Shape the conchas
Divide the dough into 12 smooth rounds and place on lined sheets. Flatten each topping ball between plastic and lay it over a dough round.
Marca las conchas
Score the shell pattern
Score shell patterns through the topping without cutting deeply into the dough.
Deja fermentar y hornea
Proof and bake
Proof 45 to 60 minutes, then bake at 350°F (175°C) for 18 to 22 minutes, until the bread is lightly golden but soft.