Mexican yeast buns conchas

These yeast buns have an unusual top layer made from butter, sugar and flour. In this recipe, cocoa powder is also added to them.

• Recipe author: Daria Rodionova
• After preparation, you will receive 0 servings
• Total recipe preparation time: 200 minutes

Ingredients

• Active dry yeast 3 tsp spoons
• Water 120 ml
• Milk 120 ml
• Sugar 70 g
• Butter 75 g
• Salt 1 tsp the spoon
• Egg 1 piece
• Flour 430-500 g + for sprinkling
• Vegetable oil 2-3 tbsp. spoons
• Sugar 70 g
• Butter 55 g
• Flour 60 g
• Cocoa powder 1 tbsp the spoon

Cooking method

• Dissolve yeast in warm, but not hot, water.

• Add milk, sugar, soft butter, salt, egg and 250 g flour.

• Beat with a mixer until smooth.

• Add the rest of the flour gradually. The dough should be such that it can be rolled out.

• Transfer it to a floured surface. Mix for about 5 minutes so that it is smooth, elastic and non-sticky.

• Lubricate a large bowl with some vegetable oil and transfer the dough there. Grease it with oil on top too.

• Cover with a clean towel and leave in a warm place for about 1.5 hours, until the dough doubles in size.

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• Divide it into 12 equal parts. Roll each into a ball and place on a greased baking sheet.

• Prepare the dough for the top layer. Use a mixer to beat the sugar and butter until fluffy.

• Add flour and cocoa powder and knead the dough.

• Divide it into 12 equal parts. Use a rolling pin or hands to shape each into a cake.

• Place a flatbread on each bun so that they fit snugly.

• Use a sharp knife to make several cuts on the top chocolate layer. Try not to cut through the bottom.

• Cover the baking sheet with a towel and leave to rest for another 40 minutes.

• Bake the buns in an oven preheated to 190 ° C for about 20 minutes.

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