Mexican Conchas with NUTELLA® hazelnut spread
INGREDIENTS for 12 servings
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3 tsp dry active yeast
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¼ cup warm water
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¼ cup sugar
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1 tsp salt
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½ cup milk
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¼ cup butter, softened
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2 eggs
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1 egg yolk
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4 cups all-purpose flour
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½ cup vegetable shortening
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½ cup icing sugar
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1 cup all-purpose flour
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1 egg yolk, lightly beaten with 1 tbsp water
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12 tbsp Nutella® hazelnut spread, 1 tbsp per serving
METHOD
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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.
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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.
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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.
