Recipe

These delightful conchas with a rich dulce de leche pastry cream filling will surely satisfy your sweet cravings. Enjoy their soft texture, sweet flavors, and beautiful seashell designs.

Ingredients:

For the Conchas:

• 4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1 tablespoon active dry yeast
• 1/2 cup warm milk
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract

For the Dulce de Leche Pastry Cream Filling:

• 1 can (14 oz) sweetened condensed milk
• 1/2 cup whole milk
• 4 large egg yolks
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• For the Concha Topping:
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 3/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• Food coloring (optional)

Instructions:

1. In a large mixing bowl, combine the flour, sugar, and salt.
2. In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
3. Add the yeast mixture, softened butter, eggs, and vanilla extract to the dry ingredients. Mix well until a dough forms.
4. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
6. Meanwhile, prepare the dulce de leche pastry cream filling. In a medium saucepan, combine the sweetened condensed milk, whole milk, egg yolks, and cornstarch. Whisk until smooth.
7. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil. Remove from heat and stir in the vanilla extract. Transfer the pastry cream to a bowl and let it cool completely.
8. Once the dough has risen, punch it down and divide it into equal portions. Shape each portion into a ball and place them on a parchment-lined baking sheet, leaving enough space between them.
9. To prepare the concha topping, cream together the softened butter, sugar, flour, and vanilla extract in a separate bowl. If desired, divide the topping mixture into smaller bowls and add food coloring to create different colors.
10. Flatten each dough ball slightly with the palm of your hand. Using a knife or a concha cutter, score the topping dough in a crisscross pattern to resemble a seashell shape. Place the scored topping over each dough ball.
11. Preheat your oven to 350°F (175°C). Let the conchas rise for another 15-20 minutes while the oven preheats.
12. Bake the conchas in the preheated oven for about 15-18 minutes, or until they turn golden brown.
13. Remove the conchas from the oven and let them cool completely on a wire rack.
14. Once the conchas have cooled, fill a piping bag with the prepared dulce de leche pastry cream. Using a small knife or a pastry tip, create a small slit on the side of each concha and pipe the pastry cream into the center.
15. Serve and enjoy