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Red Velvet Conchas with Cream Cheese Topping
Boulangerie

Red Velvet Conchas with Cream Cheese Topping

3 h 20Pour 12Nutri-Score D€€
par @ivymade_3 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

12 personnes
  • warm water (warm)Autres120 ml
  • milk (warmed to 105-110°F)Produits laitiers240 ml
  • eggs (room temperature)Produits laitiers3 morceaux
  • unsalted butter (softened)Produits laitiers113 g
  • granulated sugar (packed)Épicerie100 g
  • white vinegarÉpicerie15 ml
  • saltÉpices6 g
  • vanilla extractÉpicerie5 ml
  • red food gel coloringAutres30 ml
  • active dry yeast (2 packets)Épicerie14 g
  • all-purpose flour (plus extra for dusting)Céréales690 g
  • cocoa powderÉpicerie15 g
  • vegetable shortening (or softened unsalted butter)Épicerie100 g
  • powdered confectioners' sugarÉpicerie60 g
  • all-purpose flour (for the topping)Céréales90 g
  • vanilla extract (for the topping)Épicerie1 ml
  • cream cheese (softened)Produits laitiers28 g
  • salt (pinch, for the topping)Épices1 g

par portion

Nutrition

343kcal

Glucides
53 g
Protéines
8 g
Lipides
11 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Robot pâtissier
  • Saladier ×2
  • Plaque de cuisson ×2
  • Rouleau à pâtisserie
  • Balance de cuisine
  • Four

pas à pas

Préparation

  1. Bloom the yeast

    • Heat the milk in the microwave for about a minute until it reaches 105-110°F.
    • Stir a teaspoon of the sugar and the yeast into the warm milk.
    • Let it sit until foaming, then it is ready to use.
    Étape 1

  2. Make the dough

    • In the stand mixer bowl, combine the water, milk with yeast, eggs, butter, sugar, salt, vinegar, red food gel, cocoa powder and the flour.
    • Mix with the dough hook until it starts to come together, adding more flour gradually if needed until the dough is smooth, slightly sticky and pulls away from the sides.
    • Knead on high speed until elastic.
    Étape 2

  3. First rise

    • Place the dough in a greased bowl, cover with plastic wrap and a damp towel.
    • Let rise in a warm spot until doubled in size.
    Étape 3

  4. Shape the dough

    • Punch down the dough and turn it out onto a floured surface.
    • Divide into 12 equal pieces and roll each into a smooth ball, using as little flour as possible.
    • Place the balls on parchment-lined baking sheets with space between them, cover with plastic wrap and a damp towel and let rise.
    Étape 4

  5. Make the topping

    • Beat the shortening, powdered sugar, cream cheese and vanilla until fluffy.
    • Add the flour and salt, mix, then knead by hand into a smooth dough.
    • Roll out to ¼ inch thick, cut into 4-inch circles and lightly score lines on top with a knife. Re-roll scraps as needed.
    Étape 5

  6. Top the conchas

    • Place one topping circle on each risen dough ball, pressing gently so it adheres.
    Étape 6

  7. Bake

    • Preheat the oven to 325°F.
    • Bake the conchas, rotating the pans halfway through, until set and lightly golden.
    Étape 7
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