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Red Velvet Conchas with Cream Cheese Topping
Bakkerij

Red Velvet Conchas with Cream Cheese Topping

3 u 20 minVoor 12Nutri-Score D€€
van @ivymade_3 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

12 personen
  • warm water (warm)Overig120 ml
  • milk (warmed to 105-110°F)Zuivel240 ml
  • eggs (room temperature)Zuivel3 stukken
  • unsalted butter (softened)Zuivel113 g
  • granulated sugar (packed)Voorraadkast100 g
  • white vinegarVoorraadkast15 ml
  • saltKruiden en specerijen6 g
  • vanilla extractVoorraadkast5 ml
  • red food gel coloringOverig30 ml
  • active dry yeast (2 packets)Voorraadkast14 g
  • all-purpose flour (plus extra for dusting)Granen690 g
  • cocoa powderVoorraadkast15 g
  • vegetable shortening (or softened unsalted butter)Voorraadkast100 g
  • powdered confectioners' sugarVoorraadkast60 g
  • all-purpose flour (for the topping)Granen90 g
  • vanilla extract (for the topping)Voorraadkast1 ml
  • cream cheese (softened)Zuivel28 g
  • salt (pinch, for the topping)Kruiden en specerijen1 g

per portie

Voedingswaarden

343kcal

Koolhydraten
53 g
Eiwitten
8 g
Vetten
11 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Keukenmixer
  • Mengkom ×2
  • Bakplaat ×2
  • Deegroller
  • Keukenweegschaal
  • Oven

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 5

  6. Top the conchas

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

  7. Bake

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