Conchas
 
Makes 15
Ingredients
  • 4¼ cups (531 grams) all-purpose flour, divided
  • ⅓ cup (67 grams) granulated sugar
  • 2¼ teaspoons (7 grams) active dry yeast
  • 1 teaspoon (3 grams) kosher salt
  • ⅔ cup (150 grams) evaporated milk
  • ⅓ cup (76 grams) water
  • 6 tablespoons (84 grams) unsalted butter, softened and cubed
  • 2 large eggs (100 grams)
  • Egg Streusel Topping Three Ways (recipe follows)
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat 2 cups (250 grams) flour, sugar, yeast, and salt at low speed until combined.
  2. In a small saucepan, heat evaporated milk, ⅓ cup (76 grams) water, and butter over medium heat until a candy thermometer registers 120°F (49°C) to 130°F (54°C). With mixer on low speed, add hot milk mixture to flour mixture. Increase mixer speed to medium, and beat for 2 minutes. Add eggs and 1 cup (125 grams) flour; beat at high speed for 2 minutes. Gradually add remaining 1¼ cups (156 grams) flour, beating until a soft dough forms.
  3. Switch to the dough hook attachment; beat at medium speed until dough is smooth but still sticky, about 5 minutes. Turn out dough onto a lightly floured surface, and knead until very soft, smooth, and no longer sticky, about 1 minute. If dough seems too sticky, add ¼ cup (31 grams) more flour. (Dough should be on the soft side, so don’t add too much flour, or buns won’t be as soft.)
  4. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 1 to 1½ hours.
  5. Line 3 baking sheets with parchment paper.
  6. Punch down dough, and turn out onto a lightly floured surface. Divide dough into 15 equal portions (65 grams each), and shape each portion into a smooth ball. Flatten each ball into a 3-inch round, and place on prepared pans. Top with Egg Streusel Topping Three Ways. Using a small paring knife, carefully cut a scallop shell or crisscross design into streusel, leaving a ¼-inch border. Let rise in a warm, draft-free place (75°F/24°C) until almost doubled in size, 45 to 60 minutes.
  7. Preheat oven to 375°F (190°C).
  8. Bake until topping is just beginning to brown, 15 to 20 minutes. Serve warm or at room temperature. Store in an airtight container at room temperature for up to 2 days.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/conchas/