Conchas with Cardamom, Cocoa Powder, Coconut Oil

Whenever we got to the Mexican market, the boys beg and plead for to get conchas. Yeasty, sweet, and colorful. I see the appeal. And I've always had it on my list of to-makes. Whenever I have the urge to make something Mexican, I usually go to Girlichef's blog; it's an incredible resource and a constant source of inspiration for me. I started with her recipe: here. I adapted - to my detriment - because my topping wasn't quite right*, but it was still delicious!

Conchas 

(Mexican Sweet Rolls)

Adapted from Girlichef's recipe post

Dough

1 T active dry yeast

1/2 C warm water

1/2 C warm milk

1/3 C organic granulated sugar

1/3 C coconut oil

1 egg

4 C white whole wheat flour

dash of ground nutmeg

dash of ground cardamom

Topping

1/2 C butter, softened

2/3 C organic powdered sugar

1 C white whole wheat flour

2 T unsweetened cocoa powder

In a large mixing bowl stir together yeast and warm water, let bloom for five minutes. Stir in milk, sugar, coconut oil, egg, and spices. Stir in 2 C flour. Gradually stir in remaining flour to make the dough. Turn dough out onto lightly floured surface. Knead until smooth and elastic, approximately 5-8 minutes. Shape into a ball and transfer to a greased bowl, turning the dough to coat. Cover with a cloth and let rise until doubled, about an hour or a tad longer.

Meanwhile, for the topping, in another bowl, beat softened butter with mixer for a minute, until light and fluffy. Add sugar, beat until well mixed. Stir in  flour and unsweetened cocoa powder.

Punch down the dough, cover, and let stand ten minutes. Divide dough into 12 pieces. Roll each piece into a ball and place on a parchment lined baking sheet about 2-3" apart. Press balls down slightly. Divide topping into 12 balls, pat each ball flat. Lay one round of topping on each dough ball. Then, use a sharp paring knife to cut grooves in the topping to resemble a scallop shell.*

Cover rolls and let rise until doubled, about 45 minutes. Preheat oven to 375 F. Bake rolls 20-25 minutes, or until light golden brown. Remove from baking sheet and cool on wire racks. Serve while still warm with a nice mug of Spiced Hot Chocolate.

*My topping was too paste-like to cut with the knife. It looked messy.