Oral Traditions

Instructions DOUGH:1. Warm milk in the microwave or on stovetop until warm (not burning hot) to activate yeast. 2. Whisk in yeast and 15 grams of the 130 grams of sugar. Let the mixture rest for about 12-15 minutes so it can bloom. 3. While the yeast mixture blooms, melt unsalted butter. Once cooled, lightly beat in the eggs and vanilla extract. Set that aside. 4. In a large bowl, (for a stand mixer, if you have one) add the bread flour, all purpose flour, salt and remaining sugar. Lightly mix until incorporated. 5. Once the yeast mixture has bloomed (should look bubbly and doubled in size) you can proceed to add in the melted butter mixture into the bowl. 6. Using your hands, (or the dough hook attachment, if you have one) lightly mix the butter mixture into the dry ingredients until incorporated. 7. Next, add in the yeast mixture and knead the dough for about 15 to 20 minutes. Your dough should feel stretchy and somewhat resistant. It shouldn’t be overly wet or stick to the sides of the bowl or dough hook. 8. When the dough feels ready, shape into a ball, and place in a new greased bowl, large enough to fit the dough doubled in size after it proofs for 2 hours. 9. Cover the bowl with plastic wrap or a tea towel and place in a warm area. I like to place it in my (off) oven on the upper rack, with a shallow baking tray filled with boiling water on the lowest rack. The steam will ensure a warm environment for the dough to double in size. ABUELITA TOPPING:1. While the dough rests, in a large bowl, add the chocolate powder, shortening, unsalted butter, confectioner’s sugar, flour, and cinnamon, and mix until it can be shaped into a ball. It should be pliable and resemble the texture of clay. 2. Form 16 balls that weigh about 23 grams each and set aside. (You’ll have extra topping. Cover with plastic wrap and it can keep in the fridge for 2-3 weeks.) SHAPE & BAKE:1. Once the dough has doubled in size, you should be able to poke the dough in the middle without it rising back up. This means your dough is rested and ready for shaping. Punch the air out and lightly knead for a few seconds. 2. Shape it back into a ball and cut it into 16 equal pieces (60 grams each.) Then, shape the pieces into uniform balls. Use the counter surface/cutting board as a tool to seal the bottom of the ball. Use the palm of your hand, lightly press down and shape the ball by rotating your hand. The top should look round and tight without any creases, as should the bottom of the ball. 3. Line two baking sheets with parchment paper and place 8 balls on each (about 2-3 inches apart.) Use your hands to grease the top of each ball with shortening. This step is necessary—so the chocolate topping can adhere to the dough while baking. 4. Flatten each Abuelita topping ball into disks, using the flat side of a square baking tray/small cutting board. You can use a piece of parchment paper folded in half/plastic wrap to help release the disk once flattened. 5. Place the disk of topping on top of each ball and make sure it wraps the dough covering the sides, as well. Cup your hands to secure the topping and press each ball of dough down (the dough should slightly bounce back, but be slightly flatter.) 6. Use a concha cutter to press the pattern onto each piece of dough. Or, if you don’t have a cutter, you can use a paring knife to score the topping into the seashell/concha design. 7. Lightly cover the trays with plastic wrap and allow the shaped conchas to rest for about 2 hours (you’ll know they’re done proofing when you can slightly poke them and they are soft, almost jiggly, and the chocolate topping has stretched out.) 8. Bake the conchas in a preheated oven at 325 degrees Farenheit for 10 minutes, then turn the pan and bake for another 8 minutes. 9. Let cool a couple minutes before serving. *Store in an airtight container. Oral Traditions © 2020 Happy Family Night Market LLC http://recipes.happyfamilymkt.com/abuelita-conchas-mexican-sweet-bread