Conchas

Name: Conchas
Yield: Makes 24 lb/10.89 kg/DDT: 78°F/26°C
Ingredients: milk; bread flour; salt; eggs; malt syrup; sponge; instant dry yeast; yeast; softened butter; sugar; total dough weight; vanilla concha topping; chocolate concha topping

Preparation info

Makes
24 lb
/DDT: 78°F/26°C

Difficulty
Easy

Appears in

Baking & Pastry

By Culinary Institute of America

Published 2015

About

Ingredients

Ingredient	Baker’s %	U.S.	Metric
Sponge

Method

Prepare the sponge the same day as the final dough. Combine the flour, milk, and yeast and mix on low speed until homogeneous. Increase the speed to high and mix until the dough comes together, about 1 minute. Ferment for 30 minutes.
To prepare the final dough, combine the sponge, flour, malt syrup, eggs, salt, and about one-third of the butter. Mix on low spee