• Yield : 20 conchas
  • Prep Time : 25m
  • Cook Time : 45m
  • Ready In : 27m
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  • 2 tablespoons milk
  • 1/2 teaspoon dry yeast
  • 1 1/3 cups bread flour
  • Scant 1/4 cup sugar
  • 1 egg
  • Pinch salt
  • 1/4 teaspoon pure vanilla extract
  • 1/2 stick butter, softened, cut into 3 pieces
  • 1/3 cup lard
  • 1/3 cup confectioners' sugar
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon pure vanilla extract
  • 1/3 cup plus 4 teaspoons flour
  • Granulated sugar, for sprinkling


Step 1

To make the dough: Heat the milk to 110 degrees F. Add the milk and yeast in the bowl of a heavy duty mixer. Let rest about 10 minutes. Add the flour, sugar, egg, salt, and vanilla and, using the dough hook, mix until well combined. Add the butter in 3 equal additions and mix until well combined. Knead in the mixer on low, about 5 minutes. Divide the dough into 1/4-ounce balls.;

Step 2

To make the topping: With an electric mixer, cream the lard and confectioners' sugar together in a bowl. Add the flour, baking powder, and vanilla and mix until combined. Roll out the topping on a floured surface into a thin sheet, about 1/8-inch thick. Use a biscuit cutter or knife to cut out circles that are large enough to cover the top of the dough balls.

Step 3

Preheat the oven to 325 degrees F.

Step 4

Top each dough ball with a circle of topping and sprinkle them with sugar. Using the back of a pairing knife, scratch the image of a shell on the top of each concha. Arrange on a baking sheet lined with parchment paper. Let rise until doubled in size, about 45 minutes. Bake the conchas about 5 to 7 minutes.

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