Conchas de Chocolate



For the dough:

For the topping:


For the dough:

In a large mixing bowl, add the yeast to the lukewarm milk and water, stir to dissolve.

Add the rest of the dough ingredients, and stir to combine until a soft dough forms.

Knead for around six minutes on a lightly floured surface until the dough feels smooth.

Let the dough rest at room temperature, covered, for 2 hours or until double volume.

Gently degas the sweet yeasted dough, and divide into however many buns you’re planning to bake.

Shape each portion into a smooth, tight, little ball.

 For the topping:

Cream the butter and sugar until light and fluffy.

In a separate bowl, sift the flour, cocoa powder and ground cinnamon together and stir once or twice for an even mix.

Add this dry mixture to the butter and sugar mixture and fold until combined.

Divide the topping into however many buns you’re planning to bake.

Roll each portion into a ball, place on a small dish or pan, and chill in the refrigerator until the yeasted dough finishes rising.

Take the topping out of the refrigerator.

Using a rolling pin  flatten the ball of topping into a circle slightly larger than the diameter of your bun (do this between two layers of plastic wrap).

Carefully place this on top of your bun.

With a sharp paring knife, slash the topping in a shell pattern (like conchas).

You’ll want to slash almost through the layer of topping so that as the yeasted bun rises.

You will be able to see the yellow dough from underneath the brown topping (we ommited this step).

Let the assembled conchitas rise for another 45 minutes, and then bake in a preheated 180°C oven for 25 minutes or until the bottoms begin to turn golden.