Chocolate Conchas
Recipe type: Dessert
Cuisine: Mexican
  • **For the dough:
  • •1 kg all-purpouse flour
  • •2 packages dry yeast
  • •3/4 cups sugar
  • •1 tsp salt
  • •1 TBSP vanilla extract
  • •4 eggs
  • •200 gr margarine
  • •1⅓ cups warm water
  • •**For the chocolate coating:
  • •1/2 cup margarine
  • •1/2 cup sugar
  • •3/4 cup flour
  • •1½ tsp ground cinnamon
  • •2 TBSP cocoa powder
  1. **For the conchas:
  2. •Dissolve 2 TBSP of sugar in ¾ cups of warm water. Sprinkle the yeast over the water and let it sit for 15 minutes.
  3. •In a separate bowl, sift flour with the rest of the sugar and salt.
  4. •Mix the flour and the water with the yeast. Mix in eggs one by one, vanilla and margarine. Knead until an elastic and smooth dough is formed.
  5. •Let the dough double in a covered, greased bowl for 45 minutes to one hour.
  6. •Punch dough in the middle and form balls the size of your palm. Place on a greased baking tray and cover with a plastic sheet. Let them double in size again, about 30 minutes in warm place.
  7. •Cover each pastry with a circle of chocolate coating. With a sharp knife make crossing marks in the coating to form a shell patter (mine wasn't the best job, lol)
  8. •Bake for 30 minutes at 200°C (390°F)
  9. **For the chocolate coating:
  10. Mix all the ingredients to form a thick paste.
  11. Divide it into equal parts (that will depend on how many buns you end up with).
  12. Pat each piece into a 3" circle, approximately.
Recipe by What's Cooking, Mexico? at