Ingredients:

  • 500g Bread Flour
  • 250ml Whole Milk (warm, 110°F)
  • 10g Active Dry Yeast
  • 60g Organic Cane Sugar
  • 5g Fine Sea Salt
  • 2 Large Eggs (room temperature)
  • 80g Unsalted Grass-Fed Butter (softened)
  • 1 tsp Pure Vanilla Paste
  • 120g All-Purpose Flour
  • 100g Powdered Sugar
  • 100g Unsalted Butter (room temperature)
  • 1 tbsp Cocoa powder or 1 tsp Cinnamon

Instructions:

  1. Whisk the warm milk, active dry yeast, and one tablespoon of the cane sugar in a stand mixer bowl. Let the mixture sit for 5–10 minutes until it becomes foamy and emits a nutty aroma.
  2. Add the remaining cane sugar, sea salt, eggs, vanilla paste, and bread flour to the bowl. Mix on low speed using a dough hook until a shaggy dough forms.
  3. Increase the mixer speed to medium and gradually add the 80g of softened butter, one tablespoon at a time. Knead for 8–10 minutes until the dough is smooth, elastic, and passes the windowpane test.
  4. Place the dough in a lightly oiled bowl. Cover with a damp cloth and let it rise in a warm, draft-free spot for approximately 90 minutes or until it has doubled in size.
  5. Prepare the topping by mixing the 120g all-purpose flour, 100g powdered sugar, and 100g room temperature butter until a smooth paste forms. Incorporate cocoa powder or cinnamon for flavoring, then divide and press onto the shaped dough rounds before baking.
  6. Preheat oven to 350°F (175°C). Place shaped conchas on a parchment-lined baking sheet and bake for 20 minutes until the bread is golden and the topping is set.