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Warm the evaporated milk until it reaches 100-110 degrees and add in the yeast and 2 tablespoons of the sugar. Set aside until it starts to foam on the top, about 10 minutes. In a large standing mixer, place in the eggs and sugar. Pour in the yeast mixture and whisk everything together. Slowly stream in the melted butter until well combined.

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A concha's crust is typically composed of some kind of fat, sugar, and a little flour, traditionally made in one of three colors: white (vanilla), brown (chocolate), or pink. (Pink conchas are.

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Mix yeast, sugar, and warmed milk in a large bowl. Make sure the milk isn't too hot, or it will kill the yeast. Milk should feel warm to the touch, not hot. Let mixture sit for 5 minutes to make sure the yeast is active. Add butter and eggs, and mix well. Add 3 ½ cups of flour to the bowl, then add salt.

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Repeat with chocolate-flavored paste. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 3 days. To make the concha dough: In a large bowl, whisk together yeast, bread flour, powdered milk, sugar, and salt until thoroughly combined, about 30 seconds. Set aside.

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Pour in the yeast/milk mixture, 2 eggs lightly beaten, butter and vanilla. With the paddle attachment. mix at medium speed for 5 minutes. Add the remaining dry ingredients and mix at medium for 5 more minutes. Mix in 1/8 of the room temperature milk. Mix for 10-15 minutes or until the dough becomes more elastic.

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Flavor variations - you can add additional flavorings into the topping of the conchas. Try adding 1/2 tsp of cinnamon for a delicious cinnamon flavor or 1 tbsp of cocoa powder for a chocolate version. Colors - the classic color variations for conchas are yellow, pink (like the photos in this recipe), white or brown (chocolate). You can.

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Conchas are a soft and sweet Mexican bread with a white topping that resembles the surface of a seashell. This is where the concha gets its name, since "concha" means "shell" in Spanish. The classic color of the topping is white, but it can also be pink, yellow, or brown (which is chocolate flavored). Conchas are ubiquitous in Mexican.

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Perla Tamez for The New York Times. The best part of a concha is, arguably, the topping. In addition to lending flavor, the topping must maintain its signature seashell shape (concha means.

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To make the bread: Stir warm water and yeast together in a large bowl; let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Mix in 2 cups flour, milk, sugar, melted butter, egg, and salt until combined. Gradually mix in remaining 2 cups flour and cinnamon until dough comes together.

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To make this pan dulce, follow the recipe for the shell, minus the cinnamon. I like to add 1/4 cup (27g) shredded coconut and 1/2 teaspoon vanilla extract. Break the topping mixture into little chunks, place it on your dough after brushing with egg wash, and sprinkle with sparkling sugar.

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What is concha? Concha (meaning "shell" in Spanish) is a type of soft Mexican sweet bread. The concha dough is rolled into smaller balls before each one is topped with a "shell" made from a streusel-like dough. The topping, whether it's white, yellow, pink, or brown, is scored with a knife to give it the same shape and look as a clam.

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To freeze, bake them and allow them to cool completely. Place on a baking sheet and transfer to the freezer and chill for 1 hour. Transfer the pan dulce to a freezer-safe container and/or freezer-safe bag and freeze for up to 3 months. To thaw, place on a baking sheet on a kitchen counter.

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For pink conchas, add a few drops of red food coloring. Add softened butter to the mixer. Mix for 1 minute. Add powdered sugar and flour to the mixer. Blend until smooth. Divide the sugar topping into two balls to make chocolate conchas. Be sure to scrape down the sides of the bowl with a rubber spatula.

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Start by combining 1 tbsp of flour and and 1 tbsp of sugar with the warm milk and the yeast. Mix well and let rest for 10 minutes. In a large bowl with a stand mixer, add the rest of the flour, the cinnamon, and the sugar and the yeast mixture from above and mix well. Add the eggs one at a time and continue mixing.

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Set aside until it starts to foam on the top, about 10 minutes. step 2. In a large standing mixer, place in the Eggs (4) and Granulated Sugar (1/2 cup). Pour in the yeast mixture and whisk everything together. Slowly stream in the Butter (1/2 cup) until well combined. step 3.

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Step 1. Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine yeast, water and milk. Add 1 teaspoon granulated sugar and let sit until foamy, 5 to 10 minutes. Step 2. Add the remaining ½ cup granulated sugar, the butter, salt, eggs and flour.