Conchas

Dough

• 3 Tbsp warm water
• 4 cups flour
• 1/2 cup melted butter
• 1 Tbsp vegetable oil
• 2 large eggs
• 3/4 cup whole milk
• 2 tsp kosher salt
• 2 tsp vanilla extract
• 1/3 cup granulated sugar
• 2 1/2 tsp active dry yeast

Topping

• Food coloring
• 1 cup flour
• 1 tsp vanilla extract
• 2/3 cup granulated sugar
• 1/2 cup softened unsalted butter

Dough Prep

• 1) To the bowl of a stand-up mixer with the hook attachment (you can also do this in a large bowl and knead it by hand!), add the warm water. Pour the active dry yeast on top and mix in into the water. Allow to stand until foamy, about 5 to 7 minutes.
• 2) When the active dry yeast is foamy, pour in the vegetable oil, melted butter, granulated sugar, whole milk, salt, vanilla, and eggs. Break up the eggs with the back of a spatula and allow the dough hook to mix it up a bit, about 30 seconds.
• 3) Next, pour the flour in all at once and run the machine for about 5 minutes on medium speed, until the dough is soft and smooth. If you’re doing this by hand, once the dough comes together, you’ll want to dump it out onto your floured counter and knead it for about 10 minutes, until it’s nice and smooth.
• 4) Rub a large bowl with oil or spray it with cooking spray and place the dough in the center of the bowl. Cover it with a clean kitchen towel and allow it to rise for about 1 hour, until doubled in size.

Topping Prep

• 1) In the bowl of stand-up mixer with the paddle attachment (you could also mix this by hand if you don’t have a mixer), add the butter, sugar, flour and vanilla extract. Mix until smooth, about 1 minute.
• 2) Divide the dough in two. To one part of the topping, add a drop of food coloring gel. To the other topping, knead until it’s cohesive.