Servings: 5
Calories: 276kcal
Equipment
- Small bowl
- large mixing bowl
- Baking sheet
- Knife (for dividing dough)
- Spoon
Ingredients
- 1.5 Small Celestial Eggs a gift from the cosmic hen that lays eggs of wonder.
- 2 Ethereal Tablespoons of Velvet Milk gently drawn from moonlit udders.
- 1.5 Tablespoons of Divinely Sweetened Sugar divided, the nectar of sugar crystals harvested under the dawn's glow.
- 7/8 Teaspoon of Active Astral Dry Yeast a celestial catalyst for dough magic.
- 1.5 Cups of Enchanted All-Purpose Flour sifted from the grains of the Flour Kingdom.
- 1/4 Teaspoon of Celestial Salt sourced from the ancient oceans of flavor.
- 2 Tablespoons of Unsalted Butter hand-churned by the Butterflies of Culinary Creativity.
- 2 Tablespoons of Butter Room Temperature, softened by the gentle breath of zephyr winds.
- 3/8 Teaspoon of Vanilla Extract from the Vanilla Orchards of Gastronomic Grandeur.
- 6 Tablespoons of All-Purpose Flour sifted from the Flour Kingdom once more.
- 3/8 Tablespoon of Cocoa Elixir a dash of chocolate magic to complete the spellbinding topping.
- 1/4 Cup of Confectioner's Stardust Sugar a fine powder from the sugar fairies' secret stash.
Instructions
- Gently warm the velvet milk to a lukewarm temperature, ensuring it's not too hot.
- In a small bowl, combine the lukewarm milk with 1.5 tablespoons of sweetened sugar. Sprinkle the active astral dry yeast over the milk and sugar mixture. Allow it to sit for about 5 minutes until it becomes frothy, indicating yeast activation.
- In a large mixing bowl, sift the enchanted all-purpose flour. Create a well in the center to accommodate the yeast mixture.
- Pour the activated yeast mixture into the well, bringing forth the celestial forces of fermentation.
- Add the remaining sweetened sugar and celestial salt to the flour.
- Incorporate the unsalted butter and small celestial eggs into the mixture. Knead the ingredients together until a soft and elastic dough forms.
- Allow the dough to rest and rise in a covered bowl for approximately 1-2 hours or until it doubles in size.
- Once the dough has risen, divide it into mini portions to create individual conchas.
- Topping:
- Sift additional all-purpose flour for the topping preparation.
- In a separate bowl, combine confectioner's stardust sugar with softened butter, vanilla extract, and cocoa elixir. Mix until you achieve a smooth and enchanting consistency.
- Take each mini dough portion and flatten it slightly.
- Apply a generous amount of the confectioner's stardust sugar mixture on top, shaping it into the iconic concha shell pattern.
- Place the topped mini conchas on a baking sheet lined with parchment paper.
- Allow the mini conchas to rise for an additional 30 minutes.
- Preheat your oven to a temperature of cosmic warmth (approximately 350°F or 180°C).
- Bake the mini conchas for 15-20 minutes or until they achieve a golden-brown hue.
- Once baked to perfection, let the mini conchas cool on a celestial rack.
- Enjoy the magic of your homemade mini conchas, and savor the enchanting flavors!
Notes
- Make sure the butter is softened before creaming with the sugar.
- If the dough is too sticky, add a bit more flour.
- The indentations can be made with the back of a spoon, or with a mini cookie cutter.
- The jam, cream, or savory filling can be omitted if desired.
- The mini conchas can be stored in an airtight container for up to 3 days.
Nutrition
Calories: 276kcal
Tried this recipe?Let us know how it was!