Dough:
3 1/2 ounces Compressed Yeast
3 fluid ounces Water, temperature controlled
2 1/4 pounds Bread Flour
10 Eggs
9 3/4 ounces Granulated Sugar
6 1/2 ounces Unsalted butter or lard, room temperature
1 1/2 teaspoons Vanilla extract
3/4 teaspoon Salt
Topping:
16 ounces Bread flour
10 ounces Powdered sugar
10 ounces Shortening or lard
1 fluid ounce Water
Cocoa powder or food coloring (optional), as needed
To finish:
1 1/2 ounces Melted shortening or lard
Yield: 36 Rolls
1. To prepare the dough, soften the yeast in the temperature controlled water in the bowl of a mixer fitted with the dough hook. Add the remaining ingredients and mix for three minutes on low speed. Scrape down the bowl. Restart the mixer on medium speed and knead until the dough is soft and smooth, approximately seven more minutes. The dough should reach 80°F (26°C) after kneading.
2. Place the dough on a lightly floured workbench, cover and bench rest for 30 minutes.
3. Punch down the dough. Bench rest another 30 minutes. Repeat this process two more times for a total of 2 hours of bench rest.
4. While the dough is resting, prepare the topping. Combine the bread flour, sugar, shortening or lard and water in a mixer fitted with the paddle. Beat to combine the ingredients into a smooth paste. Add enough cocoa powder or food coloring to tint the topping to the desired shade. Set aside.
5. Scale the dough into 2-ounce (60-gram) pieces. Shape each piece into a round ball and place on a paper-lined sheet pan. Brush each piece with melted shortening or lard.
6. Divide the topping into 1/2-ounce (15-gram) pieces. Spread each ball of dough with a piece of the topping. Dip a conchas cuter, pizza wheel or Kaiser roll stamp in flour. Use it to stamp a series of five lines into the dough in a pattern resembling a shell. Sprinkle the rolls with granulated sugar.
7. Proof at 80°F (26°C) until the rolls triple in volume, approximately 1 hour.
8. Bake the rolls at 375°F (190°C) with steam injected into the oven during the first few minutes of baking until golden brown, approximately 8 to 10 minutes.
Notes: Mixing: Straight dough
Fermentation: 2 hours bench rest. Proofing: 30 minutes to 1 hour.
These sweet rolls are a Mexican specialty, popular at breakfast. The plump rolls are usually topped with a brightly colored sugar paste, that, when baked, cracks open to resemble a seashell.
3 1/2 ounces Compressed Yeast
3 fluid ounces Water, temperature controlled
2 1/4 pounds Bread Flour
10 Eggs
9 3/4 ounces Granulated Sugar
6 1/2 ounces Unsalted butter or lard, room temperature
1 1/2 teaspoons Vanilla extract
3/4 teaspoon Salt
Topping:
16 ounces Bread flour
10 ounces Powdered sugar
10 ounces Shortening or lard
1 fluid ounce Water
Cocoa powder or food coloring (optional), as needed
To finish:
1 1/2 ounces Melted shortening or lard
Yield: 36 Rolls
1. To prepare the dough, soften the yeast in the temperature controlled water in the bowl of a mixer fitted with the dough hook. Add the remaining ingredients and mix for three minutes on low speed. Scrape down the bowl. Restart the mixer on medium speed and knead until the dough is soft and smooth, approximately seven more minutes. The dough should reach 80°F (26°C) after kneading.
2. Place the dough on a lightly floured workbench, cover and bench rest for 30 minutes.
3. Punch down the dough. Bench rest another 30 minutes. Repeat this process two more times for a total of 2 hours of bench rest.
4. While the dough is resting, prepare the topping. Combine the bread flour, sugar, shortening or lard and water in a mixer fitted with the paddle. Beat to combine the ingredients into a smooth paste. Add enough cocoa powder or food coloring to tint the topping to the desired shade. Set aside.
5. Scale the dough into 2-ounce (60-gram) pieces. Shape each piece into a round ball and place on a paper-lined sheet pan. Brush each piece with melted shortening or lard.
6. Divide the topping into 1/2-ounce (15-gram) pieces. Spread each ball of dough with a piece of the topping. Dip a conchas cuter, pizza wheel or Kaiser roll stamp in flour. Use it to stamp a series of five lines into the dough in a pattern resembling a shell. Sprinkle the rolls with granulated sugar.
7. Proof at 80°F (26°C) until the rolls triple in volume, approximately 1 hour.
8. Bake the rolls at 375°F (190°C) with steam injected into the oven during the first few minutes of baking until golden brown, approximately 8 to 10 minutes.
Notes: Mixing: Straight dough
Fermentation: 2 hours bench rest. Proofing: 30 minutes to 1 hour.
These sweet rolls are a Mexican specialty, popular at breakfast. The plump rolls are usually topped with a brightly colored sugar paste, that, when baked, cracks open to resemble a seashell.
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