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Author: Alejandra Andrade
Makes 50 conchas
Ingredients:
Sugar topping:
324 grams- unsalted butter
324 grams- powdered sugar
352 grams- white flour
Sponge:
320 grams: whole wheat flour
208 grams- water
0.32 grams- instant yeast SAF
Final Dough:
1272 grams- whole wheat flour
585 grams- water
318 grams- eggs
32 grams- instant yeast SAF
23 grams- salt
159 grams- unsalted butter
17 grams- vanilla
318 grams- sugar
522 grams- sponge
Directions:
Preparing the sponge:
Weigh out all whole wheat flour, water, and instant yeast and combine in a bowl.
Mix until flour is hydrates, cover, and rest at room temperature for 12-16 hours
Preparing the dough:
In a large bowl, weigh and combine whole wheat flour, salt, instant yeast, and unsalted butter
In a separate bowl, weigh out eggs and vanilla
Weigh out water and combine with previously prepared sponge in the mixing bowl
Pour in the dry ingredients, except the sugar mixture. Mix at speed 1 for 3 minutes
While mixer is running, pour in egg and vanilla mixture. After mixing for 3 minutes, dough should feel slightly wet
If more water is needed, add in 1% increments, mixing o0n speed 1 until incorporated.
When dough feels right, switch to speed 2 and mix for about 5 minutes to allow gluten to develop
Add the sugar in 3 increments, allowing to become fully incorporated before each new addition
Continue mixing until dough pulls away from the edge of the bowl, about 2-3 minutes
Remove dough from mixer and lightly shape into a ball. Allow to rise in a covered, greased container for 1 hour and 25 minutes. Dough should double in size
Turn dough out onto a lightly floured surface and divide into 65 gram pieces
Once portioned out, lightly shape dough into balls and cover to rest for 20 minutes
After 20 minutes, de-gas the balls by turning upside down and pressing with fingers. Then, pull corners to the center and flip them around so the seam is on the bottom, and roll into a round tight ball. Place these on baking sheets lined with parchment paper.
With either a rolling pin or tortilla press, flatten sugar topping into a thin circle and place over tough ball, covering it entirely. Roll in between plastic wrap to prevent sticking to the counter
Once all dough balls have the topping, cover and let them proof for 1-1.5 hours
Once proofed, make cuts on the topping and bake at 350 degrees for 18 minutes
Sugar Topping Instructions (prepare while dough rises)
Using a paddle attachment, cream the room temperature unsalted butter and powdered sugar until pale white and fluffy. Scrape down the sides of the bowl.
Before adding the flour, add any colorant and mix. Once the color has been fully incorporated, add half of the flour and mix. Scrape down the sides and add the remaining flour to continue mixing until the flour has been incorporated.
Divide into 20 gram potions then store in an airtight container or cover in plastic until ready to use.
Nutrition Facts:
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