Concha With Coffee Recipe

Concha

1. In a large mixing bowl, combine 2 ¼ teaspoons of active dry yeast, ¼ cup of warm water, and 1 teaspoon of sugar. Let it sit for about 5 minutes, until the mixture is foamy. 2. Add 3 ½ cups of all-purpose flour, ½ cup of sugar, ¾ teaspoon of salt, ½ cup of softened butter, 3 large eggs, and 1 teaspoon of vanilla extract. Mix until a soft dough forms. 3. Knead the dough on a floured surface for about 10 minutes, until it is smooth and elastic. 4. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 to 1 ½ hours, or until it has doubled in size. 5. For the topping, mix ⅔ cup of flour, ½ cup of sugar, and ½ cup of softened butter in a separate bowl until crumbly. Add 1 teaspoon of vanilla extract. 6. Once risen, divide the dough into equal portions and shape them into balls. Place them on a baking sheet lined with parchment paper, spacing them well apart. 7. Flatten each dough ball slightly and spoon the topping mixture over each one, pressing gently. 8. Using a sharp knife, score the topping with lines or patterns. 9. Cover the shaped dough with a cloth and let them rise for another 30 minutes. 10. Preheat the oven to 350°F (175°C). 11. Bake the Conchas for 15-20 minutes, or until they are lightly golden on top. 12. Cool on a wire rack before serving with a freshly brewed cup of coffee.