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1
Heat the milk to 110 degrees F. Add the milk and yeast in the bowl of a heavy duty mixer.
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2
Let rest about 10 minutes.
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3
Add the flour, sugar, egg, salt, and vanilla and, using the dough hook, mix until well combined.
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4
Add the butter in 3 equal additions and mix until well combined.
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5
Knead in the mixer on low, about 5 minutes.
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6
Divide the dough into 1/4-ounce balls.
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7
With an electric mixer, cream the lard and confectioners' sugar together in a bowl.
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8
Add the flour, baking powder, and vanilla and mix until combined.
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9
Roll out the topping on a floured surface into a thin sheet, about 1/8-inch thick.
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10
Use a biscuit cutter or knife to cut out circles that are large enough to cover the top of the dough balls.
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11
Preheat the oven to 325 degrees F.
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12
Top each dough ball with a circle of topping and sprinkle them with sugar.
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13
Using the back of a pairing knife, scratch the image of a shell on the top of each concha.
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14
Arrange on a baking sheet lined with parchment paper.
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15
Let rise until doubled in size, about 45 minutes.
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16
Bake the conchas about 5 to 7 minutes.
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17
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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18
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
