Mexican Conchas with NUTELLA® hazelnut spread
INGREDIENTS for 12 servings
3 tsp dry active yeast
¼ cup warm water
¼ cup sugar
1 tsp salt
½ cup milk
¼ cup butter, softened
2 eggs
1 egg yolk
4 cups all-purpose flour
½ cup vegetable shortening
½ cup icing sugar
1 cup all-purpose flour
1 egg yolk, lightly beaten with 1 tbsp water
12 tbsp Nutella® hazelnut spread, 1 tbsp per serving
METHOD
Dissolve yeast in warm water in large bowl. Stir in milk, sugar, butter, salt, eggs and yolk and 2 cups of the flour and beat until smooth. Mix in remaining flour to make dough easy to handle.
Turn onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in a large greased bowl, then turn greased side up. Cover and let rise in a warm place until double, about 2 hours.
Divide dough into 12 equal pieces. Shape each piece into a ball; place on parchment lined cookie sheet. Set aside.
Meanwhile, prepare the topping: beat sugar and shortening until light and fluffy. Stir in flour until mixture is the consistency of thick paste.
Divide into 12 pieces. Pat each piece into a circle. Brush each bun with the egg wash and place 1 circle of topping dough on each ball of dough, shaping it down over the ball.
