PLEASE read my updated notes on the concha recipe before starting.
I cannot stress enough that every time I prepare this recipe, the amount of flour will vary. There have been times that I end up adding almost 5 cups of flour when I am done. The dough should be soft and slightly tacky when it is ready to proof. If you add too much flour, the bread will be more dense.
For Colored Topping: . Add a few drops of food coloring and mix until you get the color you like. For chocolate topping, mix in some unsweetened cocoa powder.
Great tip for keeping the topping from falling off! Brush the dough balls with oil or shortening before placing the sweet topping on.
Works better! Add the sweet topping to the dough balls as soon as you shape them, not after they proof. Score gently and you will get a more classic concha look as it proofs and grows in size.
Add more flavor to your conchas! Mix in some orange zest, anise seeds or fresh ground canela to the dough in the stand mixer.