Updated: Jun 7, 2021
Growing up, my family and I would only eat conchas when we would drive to Kengsington Market in Toronto or when we would go visit our family in Mexico. It was such a special treat and always brought back the sweet memories of Los Bisquets Bisquets Obregon and Samborns (if you know, you know).
This is your chance to try these delicious treats as this recipe is spot-on to the real thing and it will take you to Mexico without the hassle of flying and packing... although all things considering, flying doesn't sound so bad right now.
I hope you enjoy this tasty treat as much as I do! There is nothing more comforting than dipping a piece of concha in a warm cup of Abuelita hot chocolate.
Find the process video on my Instagram story highlights and follow along as you prepare your chocolate conchas!
For the Starter:
250g all purpose flour
8g intant yeast
4 tbsp warm water
For the Buns:
500g all purpose flour
1/2 tsp salt
45g soft butter
1/4 luke warm water
half of the starter
125g all purpose flour
125g icing sugar
120g soft butter
2.5 tbsp cocoa powder
Whisk together yeast and water until foamy. Add all ingredients into a stand up mixer bowl and using a dough hook, mix until everything comes together and forms a dough (About 2-3 minutes.)
Butter and flour a tray to place dough on. Using a knife, score the bread, cover with plastic wrap and let rise for 1 hr and 30 minutes.
Once proofed, divide dough in two. The recipe only calls for one half of the starter, but the second half can be frozen for future use*.
*If using the starter from the freezer, take out and let defrost fully about 1-2 hours.
Chocolate Crust Method:
Mix all ingredients except for cocoa power with the paddle attachment.
Once it comes together, add cocoa powder one tablespoon at a time. Mix until dough is smooth.
Wrap dough in plastic wrap and set aside until needed.
Add all ingredients to mixing bowl, except for butter and sugar. give it a quick mix with the dough hook.
Add butter one tablespoon at a time and mix dough until dough comes together (about 5 minutes.) Add sugar and mix another 3-4 minutes.
Once dough looks soft, shiny and sticky, take out and place on a floured surface. Knead dough with hands and roll into a ball. Place dough on a buttered and floured bowl.
Cover bowl with plastic wrap and a towel and let rise in the fridge for 8 hours (up to 16 hours.)
Once dough is proofed, take dough out of the fridge and divide it into 60g balls. Place them on a tray with parchment, leaving about 8cm in distance between each ball. There will be 16-18 conchas.
Divide the chocolate crust into 16-18 pieces (depending on how many dough balls you were able to get with the previous dough)
Roll out each piece and using a circle cookie cutter (8cm), cut each piece and place on top of dough balls, pressing down as you do to flatten out the dough a bit.
With a paring knife, lightly score the chocolate crust giving it a shall design. Feel free to do other designs as well! (Make sure you don't score too deep and slice the dough as well.)
Proof conchas for another 2 1/2 hours at room temp.
Heat oven to 375F
Bake for 12-15 minutes. Conchas will be slightly golden brown.
Let cool, make some Abuelita hot chocolate and enjoy!