CYeast Warm water Evaporated milk White sugar Salt Unsalted butter or margarine softened Egg All-purpose flour Ground cinnamon Powdered sugar Vanilla extract Cocoa powder if using
Add all the ingredients to a mixer EXCEPT for the flour. Mix on a low-medium speed, slowly add a little bit of the flour and mix.
I usually start with the paddle attachment. As the dough gets thicker, I switch to the hook attachment. Stop every so often and scrape the sides of the bowl.
Knead with the hook. Do not add more flour. Place the dough in a greased bowl and turn it to coat the bottom. Cover with plastic wrap or a kitchen towel and let rise in a warm place.
Add softened butter to the mixer and mix for 1 minute. Then, add powdered sugar and flour. Blend until smooth.
Make 6 chocolate balls and 6 vanilla balls from the topping. Place one of the balls between two pieces of wax papers. Using a rolling pin, roll out the topping wide enough to cover the dough balls.
Remove the plastic wrap or kitchen towel, and place on a wooden surface. Divide the dough into 12 pieces, a and form little balls smaller than the size of a tennis ball.
Grease the top of the balls with shortening or melted butter. Take the rolled out topping and gently place it on top of the dough balls and make a pattern over it.
Cover the conchas and proof for an additional 45 minutes to 1 hour. Then bake for 20 minutes.
Serve these soft and fluffy Mexican Conchas with coffee or milk for dunking. They are a lot of work, but totally worth it.