Conchas de Vainilla
Vanilla Conchas
Cloud-soft enriched buns crowned with a crackly, seashell-patterned sugar shell. Best warm, with café de olla.
Conchas de Vainilla
✦ Antes de Empezar
Before you cook
Can I freeze them?
Yes — freeze after shaping, before proofing. Thaw overnight, then proof and bake.
Ingredientes· 12View
Sweet Yeast Dough
- 2.25 tspActive Dry Yeast1 packet
- 1/2 cupWarm Milk (110°F)
- 4 cupsAll-Purpose Flourdivided
- 1/2 cupGranulated Sugar
- 1/2 tspKosher Salt
- 3Large Eggsroom temperature
- 2 tspVanilla Extract
- 1/2 cupUnsalted Buttersoftened, room temperature
Seashell Topping
- 1/2 cupVegetable Shorteningor high-quality pork lard
- 1/2 cupPowdered Sugar
- 1/2 cupAll-Purpose Flour
- 1 tspVanilla Extract
Instrucciones
4 pasosMasa
Dough
Mix flour, sugar, yeast, milk, eggs, and vanilla. Knead 10 min, then add butter and knead until smooth.
Primera prueba
First rise
Cover and rise 90 minutes until doubled.
Forma y decora
Shape and top
Divide into 12 rounds. Top each with a sugar disc and score a shell pattern.
Hornea
Bake
Proof 45 minutes. Bake at 180°C for 18–20 minutes until pale gold.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
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