Sourdough Conchas (Mexico's Favorite Sweet Bread)

Retired nurse living in the great state of Texas, with husband and 2 very spoiled Goldendoodles. Love to bake and cook and always eager to try new and fun recipes.

subheading: Stiff Starter:

25 grams (1 ¾ tbsps) Sourdough Starter

25 grams (1.7 tbsp) Spring Water

50 grams (¼ cup) Bread Flour

subheading: Dough Baker's Percentages:

250 grams (2 cups) All-Purpose Flour 50%

250 grams (2 cups) Bread Flour 50%

240 grams (1 cup) Milk 48%

100 grams(about 2 large) Eggs 20%

100 grams ( ½ cup) Sugar. 20%

100 grams Sourdough Starter 20%

10 grams ( ½ Tbsp) Salt 2%

125 grams ( ½ cup) Butter 25%

subheading: Toppings:

120 grams Vegetable Shortening

120 grams Confectioners Sugar

120 grams All-Purpose Flour

1 tsp White Vanilla Essence

1 tsp Vanilla Essence

8 grams (1 tbsp) Cocoa powder

Recommended Equipment

Cutter Shell

This bread brings a lot of good memories, I remember going to the "Panadería" (Bakery) every Monday Night to choose the biggest and prettiest Chocolate Concha from the counter.

Directions at akneadtobake.com

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