Concha De Calabaza

A traditional pan dulce with hints of fall

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

For the Bread

Step 2

-Bloom the yeast in the evaporated milk and one tablespoon of sugar for about 10-15 minutes, or until the mixture becomes very foamy. -Int the bowl of a stand mixer fitted with a dough hook, place the bloomed yeast and add all remaining ingredients except the butter. Mix on low until a uniform ball has formed. -Working slowly--about 1 tablespoon at a time--add the room temperature butter, allowing each tablespoon to fully incorporate after each addition. -When all the butter is incorporated, all the mixture to mix on medium low speed for 5 minutes, then cover with plastic wrap and a towel and refrigerate overnight. The next morning, cut the dough into 8 even pieces, roll into balls then place them evenly spaced on 2 baking trays. Press them down a bit to create a disk like shape while we make the topping.

Step 3

-In a bowl, use your hands to fully incorporate all ingredients to form a dough that is easy to shape. -Roll about 1-2 tablespoons of dough to for a ball and place it between a plastic bag, then using something with a smooth bottom like a measuring cup, press the ball into a flat disc. Gently remove it from the plastic sheet and lay it on top of the dough balls. Repeat to cover each ball. -Using a sharp knife or razor blade, cut slits in the crisp topping to create a shell-like patter. Take care not to cut too deep as you dont want to slit the bread. -Cover the conchas with towels and allow them to proof for 1-2 hours at room temperature.

Step 4

-Set you oven to350* F -Once the formed conchas have finished their second proof, bake at 350* for 10 minutes, then drop the temperature to 325* and bake for an additional 15 minutes. -Cool on a wire rack and serve with coffee.