Conchas by Panio

Directions

1. In a stand-up mixer bowl and a hook, Wisk the milk, yeast, sugar, and eggs, once well incorporated add high protein wheat flour. Mix in slow speed for 5 minutes.
2. Add salt and increase to medium speed for 8 to 10 minutes until gluten is fully developed and the dough is elastic and smooth. Reduce to slow speed and add half of the butter until the dough has absorbed it, this will take about 3 minutes.
3. Increase speed and add the remaining butter for 5 minutes. The dough should be elastic and smooth. Place the dough in a container at room temperature for 4 hours, punch, fold and put in the fridge overnight.
4. Topping preparation In a stand-up mixer provided with a flat beater mix vegetable fat and icing sugar in high speed until cream consistence, reduce to slow speed and add all purpose wheat flour. Place it in the fridge for at least one hour.
5. Day after Divide the dough into 50-gram pieces, round and place them on a baking tray, let them rest for 15 minutes.
6. Put some vegetable fat in your hands and place a light cover on top. Divide the topping into 20-gram pieces, round and flat like a tortilla. Place the topping above and slightly press down to create a shell shape. Stamp with a Concha shape cutter or draw a shell design with a knife.
7. Let them proof at 25 centigrade degrees or room temperature covered with plastic or in a proofer for two hours.
8. Bake for 18 to 20 minutes at 180 centigrade degrees or 350 Fahrenheit.