In search for an extra soft concha or bollilo? I have been baking both for several years. I am happy with my current recipes, but always wished they would stay soft for more than one day. After searching online on a few baking sites I found a product called dough conditioner that can be added to any bread recipe. I am a curious cook, so I decided to order some and try it.
Not Everyone Would Agree!
If you know me, you know that I try cooking and baking with fresh ingredients, no additives or processed ingredients. I bake conchas once or twice a year, so I am not too worried about adding a little dough conditioner to yield soft and fluffy bread. Adding the conditioner is optional of course. This is the beauty of cooking in our own kitchen. For me, it’s a continuous learning process. It fascinates me!
Video Really Did Kill The Radio Star!
What we do without video these days? Lol! If I didn’t need video as a professional food blogger, I could be perfectly happy. But that is not the case. Again, it’s about learning and growing as a person. I would never claim my videos to be professionally made, but I think I get to my point. I enjoy sharing them with you all.
There Could Be More Than One Version!
As I stated, I am happy with my original recipe for conchas. Soon, I will test that recipe with some added dough conditioner. This version of the concha recipe includes milk, less eggs and less flour. Who’s to say that one is better than the other?
On Top Of The World!
The concha topping is debatable. Butter, margarine or shortening? Granulated sugar or powdered sugar? To use food coloring or not to use food coloring? All of this is up to you, the cook, the baker. I have tried every combination! The powdered sugar/shortening mix yields a softer topping, but tends to crack easily and fall off the bread when you eat it. The margarine/granulated sugar mix taste better, sticks better, but tends to be a little more hard. I enjoy both versions though.
Who Are We Kidding?
We are kidding ourselves if we think that most commercial breads and pastries don’t include some kind of enhancer in the recipes. I try to limit my bread intake. But when the craving strikes, I will enjoy some bread in moderation, of course.
See The Original Recipe
You can see the original concha recipe to compare the ingredients. Pretty much the same, except I added milk and the conditioner to this recipe.
Extra Soft Conchas
Ingredients
- 1 lb all purpose flour 453 grams
- 1/2 C sugar
- 1/2 Tsp salt
- 20 grams active dry yeast 5 tsps
- 20 grams dough conditioner 5 tsps
- 1 stick margarine or butter at room temperature
- 3 large eggs at room temperature
- 1/2 C milk at room temperature
- 3 tsps vanilla extract
Candy Paste Topping
- 1 3/4 c flour
- 1 c sugar
- 1 1/3 c Margarine, shortening or unsalted butter at room temperature
- Cocoa powder or food coloring for different colored toppings how much to add depends on how dark you want the colors to be in the end
Instructions
For Candy Topping
Prepare the candy paste topping first. Cover with plastic until ready to use.
- Mix flour, sugar and margarine(shortening or butter) until you have a smooth paste. If it's too sticky, mix in a little more flour. If it cracks easily, mix in a little more fat. Adding color is up to you. If you add cocoa powder for chocolate conchas, you may need to add a little more fat to yield a smooth paste. In my original concha topping I add a little vanilla extract for flavor.
For Concha Dough
- In the bowl of the stand mixer, add all of the ingredients listed. Starting with the paddle attachment, mix on low,
- When dough comes together switch to the hook attachment. Continue mixing at medium/low speed for 20 minutes, giving the mixer a few breaks in between.
- The dough is ready when it comes away from the sides of the bowl easily. You should be able to stretch the dough a bit without it tearing. If it tears easily, mix for a few more minutes.
- Transfer dough to a greased bowl. Cover with towel and let the dough proof for 2 hours. It should grow more than double in size.
- Transfer dough to a lightly floured flat surface. Divide into 8 equal dough balls. Roll into balls and transfer to a baking sheet lined with parchment paper.
- Press candy topping and place on each concha. Score each concha using a small sharp knife. Cover with towel and let conchas proof for another hour.
- When ready, preheat oven to 340 degrees F. Bake conchas for 14-17 minutes or until bottoms are golden brown.
Notes
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