Topping
 
Makes enough for 14 rolls
Ingredients
  • ½ cup (113 grams) unsalted butter, softened
  • 1 cup (120 grams) confectioners’ sugar
  • 1 large egg yolk (19 grams)
  • 1 teaspoon (4 grams) vanilla extract
  • 1¼ cups (156 grams) Bob’s Red Mill Organic All-Purpose Flour
  • ¾ teaspoon (3.75 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • 4 teaspoons (8 grams) Dutch process cocoa powder
  • ⅛ teaspoon ground red pepper
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and confectioners’ sugar at low speed until combined, 1 to 2 minutes. Beat in egg yolk and vanilla.
  2. In a small bowl, whisk together flour, baking powder, and salt. Add flour mixture to butter mixture, and beat at low speed until combined and a dough starts to form.
  3. Turn out dough, and knead dough together. Divide dough in half (about 205 grams each). Shape one half into a 7-inch log, and wrap in plastic wrap. Return remaining dough to bowl of stand mixer. Add cocoa and red pepper, and beat at low speed until combined. Shape into a 7-inch log, and wrap in plastic wrap. Refrigerate logs until firm, about 30 minutes.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/better-baking-academy-conchas/