BREAD RECIPES
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Bread Recipes
Conchas
From 'Overwatch: The Official Cookbook' by Chelsea Monroe-Cassel
Conchas are sweet buns that get their name as their crunchy, colourful sugar crust resembles a seashell. These Mexican bakery favourites are the late-night fuel of the hacker Sombra, she can keep an eye on all her schemes whilst nibbling on a dessert as sweet as victory:Ingredients
- For the Dough
- 250ml warm whole milk
- 70g unsalted butter, melted
- 70g caster sugar
- 2 tsp active dry yeast
- 1 egg
- 440g all purpose flour, plus extra for dusting
- Pinch of salt
- For the Topping
- 60g softened unsalted butter
- 70g sugar
- ½ tsp vanilla extract
- 125g flour
- Purple food colouring
Recipe
- Stir together the warm milk, butter, and caster sugar in a large mixing bowl. Add in the yeast, followed by the salt and egg.
- Gradually begin stirring in the flour a cup at a time until you have a dough that pulls away from the sides of the bowl and isn’t overly sticky.
- Turn out onto a lightly floured surface and knead for several minutes until the dough is soft and pliable; it should bounce back when poked.
- Place the dough back into its bowl, cover with cling film, and set somewhere warm to rise for about 1 hour or until doubled in size.
- While the dough rises, make the sugar paste. Mix together the butter, sugar, and vanilla extract until smooth.
- Add a little flour at a time until you have a thick paste that is still workable and doesn’t fall apart.
- Divide the paste into 3 equal balls and mix in the food colouring.
- Roll out each ball of topping paste to a little under ¼ inch thick. Using a cookie cutter, cut out 4 rounds about 2 inches across. Slide one disc at a time onto a spatula, then gently score it with decorative shapes using the cookie cutter, being careful not to cut all the way through if you can.
- Preheat the oven to 190°C.
- Once the dough has risen, divide it into 12 equal pieces. Gently fold the dough over and pinch together on the bottom of each bun to form a smooth ball. Set these on a lined baking tray, pinched side down, and brush the tops with water.
- Slide a finished sugar paste round onto the top of a moistened bun. Repeat until all the buns are covered, then let them rise for another 30 minutes.
- Bake for 15-18 minutes, until the buns are turning golden. Let them cool before serving.
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