Conchas with Nutella®
INGREDIENTS for 12 portions
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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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12 tbsp Nutella® hazelnut spread, 1 tbsp per concha
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1 egg yolk, lightly beaten with 1 tbsp water
To prepare this delicious recipe, 1 tbsp of Nutella® per person is enough to enjoy!
METHOD
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In a large bowl, dissolve yeast in warm water before stirring in milk, sugar, butter, salt, eggs, and 2 cups of the flour and beat until smooth. Mix in remaining flour to make dough easy to handle. Knead dough on a lightly floured surface until smooth and elastic. Place in a large, greased bowl, then turn greased side up. Cover and let rise in a warm place about 2 hours.
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Divide dough into 12 equal pieces and shape each 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 topping 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. With a knife, decorate topping with traditional concha shape.
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Bake in a preheated oven at 325º degrees for 20 minutes, or until the bottom of the conchas are lightly golden.
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Let cool, then slice each concha in half, spread Nutella® between the two slices and enjoy!
