Conchas Blancas White Shells Recipe - milk

Method

• Place milk in a small bowl, add yeast, and stir to combine; let sit 5 minutes.
• Place sugar and 4 cups of the flour in the bowl of a stand mixer fitted with a hook attachment and mix on low speed to combine.
• Pour in milk-yeast mixture and mix until all of the flour is moistened, about 2 minutes.
• Add salt, then eggs one at a time, waiting until each egg is completely incorporated before adding another.
• Continue mixing until all the eggs are completely incorporated.
• Increase the speed to medium and continue to mix until a smooth and elastic dough forms, about 10 minutes.
• Increase the speed to medium high and add the butter, one piece at a time, waiting until each piece is incorporated before adding another.
• Continue mixing until the dough looks smooth and shiny but is not sticky and doesnt tear when lightly stretched, about 8 to 10 minutes total.
• If it is too sticky, add some of the remaining 1/2 cup flour, little by little, just until its no longer sticky.
• (Avoid the temptation to add too much flour.)
• Lightly oil a large bowl and place the dough inside.
• Cover with a slightly damp towel or plastic wrap and let sit in a warm place (about 70 degrees F) until the dough has increased in size by a third, about 80 to 90 minutes.
• Pull the outer edges of the dough into the center to form a ball, and rotate so the seam is on the bottom.
• Cover with plastic wrap and refrigerate overnight (chilling slows the fermentation process and makes the dough easier to shape).
• Set the dough at room temperature.
• Remove the plastic wrap and cover the bowl with a damp towel.
• Let the dough come to room temperature, about 3 to 4 hours.
• Meanwhile, prepare the topping.
• Place flour, powdered sugar, baking powder, and salt in a large bowl and whisk to combine; set aside.
• Place butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until light in color and fluffy, about 3 minutes.
• Stop the mixer to scrape down the sides and bottom of the bowl with a rubber spatula.
• With the mixer on low speed, add the flour mixture and vanilla or cinnamon, mixing until the ingredients are combined and a handful forms a ball when squeezed together, about 2 minutes.
• Line 3 baking sheets with parchment paper; set aside.
• Divide the dough into 24 equal pieces.
• Roll the pieces into smooth balls by cupping your hand around the dough, pressing down very lightly, and rolling it against the work surface.
• (If it starts to stick and smudge the surface, dust the surface very lightly with flour.)
• Place 8 dough rounds on each baking sheet about 2 inches apart; set aside.
• Divide the topping into 24 portions.
• Roll a portion of topping in your hands, place it on a work surface, and flatten it with a flat spatula or your hands until its about 2 1/2 to 3 inches in diameter.
• Using a spatula, remove the flattened topping from the work surface and drape it over a dough round.
• Repeat with the remaining topping and rounds.
• Score the topping with the tip of a sharp paring knife to make parallel curved lines resembling a seashell.
• Let the dough rounds sit at room temperature until increased in size by a third and the dough springs back when pressed lightly on the side, about 45 to 60 minutes.
• Meanwhile, heat the oven to 350 degrees F and arrange racks in the upper and lower thirds.
• Bake 2 sheets of the conchas, rotating bottom to top rack and back to front halfway through the baking time, until the bottoms and sides are golden, about 30 to 40 minutes.
• For the remaining sheet of conchas, arrange a rack in the middle and bake 25 to 30 minutes, rotating the sheet back to front halfway through the baking time.
• Allow the buns to cool, or eat warm.