Happy Cinco de Mayo! If you’ve ever seen these sweet buns in Latin American bakeries (big flat buns with pretty colored toppings and neat designs swirled into the top), like me, you may have wondered how on earth they were made to look that way. And if you’re like me, you probably bought several, ate too many, got a stomachache – and then wondered if you could make them yourself!
Conchas (the word means “shells” in Spanish) are lightly sweet yeast buns with a layer of sweeter, flavored dough on top. It’s kind of like the buns are iced before they’re baked. I found a basic recipe for conchas and doctored it up using some Hodgson Mill White Whole Wheat Flour to make them a little healthier. Continue reading
hodgsonmillblog.wordpress.com 