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Vanilla Conchas



3.75 cups flour 1/3 cup granulated sugar 1 envelope active dry yeast 3/4 cup sea salt 3/4 cup unsalted butter melted 1/4 cup whole milk 4 eggs, beaten + one more beaten in separate bowl to brush on breads.

Vanilla Crust: 3/4 cup flour 1/2 cup vegetable shortening 3/4 cup powdered sugar 1/2 tsp baking powder 1/4 tsp fine sea salt 1/2 vanilla bean pod

1. Stir flour, sugar, yeast and salt in large bowl. Make a well in center and add butter, milk and 4 beaten eggs. Using your hands. combine mixture in a circular motion until ingredients are all incorporated and a shaggy dough forms. transfer dough to lightly floured surface and knead adding a tablespoon or two of flour. Do this until the dough is smooth and elastic.

2. Place dough in a lightly greased bowl. Cover with plastic wrap and let stand at room temp until slightly risen. About an hour and a half.

3. Divide dough into 12 balls. Place dough balls on baking mats (on baking trays) and brush with one beaten egg.

4. Combine all ingredients in a bowl until soft dough forms. Cover it in plastic wrap and leave at room temp until ready for use.

5. Preheat oven to 350F. Divide Vanilla Crust Dough into 12 small balls. Flat each to a disc to cover the tops of each dough ball. Using a knife mark a shell pattern on each.

6. Roll each dough ball/vanilla crust dough in the granulated sugar.

7. Let stand uncovered for 2 hours so dough balls can rise one last time.

8. Bake for 20-22 minutes.

9. Let them cool completely and store in bread box.

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