Concha Cupcakes

Ingredients:

Yeast Mixture
1/2 cup warm water
1.5 tbsp active dry yeast
1 tbsp sugar

Dough:
3.5 cups (540 g) all-purpose flour, plus ½ (76g) cup for dusting
¾ cup (160g) sugar
4 eggs
¾ tsp (5g) salt
1 tbsp. vanilla extract
4 tbsp. unsalted butter, room temperature

Sugar Topping:
1 ½ cup (228g) all-purpose flour
1 ½ cup (160g) powdered sugar
1 ½ tsp vanilla extract
12 tbsp. unsalted butter room temp

Bloom yeast, in 105-110 degree water and 1 tbsp of sugar for 10 minutes.

Measure out your flour, sugar, and salt. Sift the dry ingredients together, next add the eggs and vanilla extract and mix for a few seconds using a spatula. After the yeast has proofed and is bubbly add the yeast mixture and mix together with spatula until a rough dough forms.

Pour dough onto a floured work surface and knead, incorporating more flour as needed. It should take approx. 10 minutes to get the dough to form a nice ball that isn’t too sticky.

Next add the butter and continue to knead, if the dough is too sticky sprinkle in a little bit of flour until it comes together. Continue to knead the dough for about 5 or so minutes until a soft smooth ball forms. Place the ball in a greased bowl and rub a small amount of butter on the dough and cover and let rise for one hour.

Make the topping, add the flour, powdered sugar, and mix together.
Add the butter and vanilla extract and use your hands or pastry blender to cut butter in until the dough comes together into a smooth ball. Divide the sugar dough and color it and flavor it however you like by adding chocolate powder or food coloring.

After an hour, your bread dough should have doubled in size.
Pour the dough onto a lightly floured work surface and divide into 22 (50g) dough balls. Roll each ball until smooth. Using a rolling pin or tortilla press, roll out a piece of the sugar dough and place on top of the dough, cut away excess pieces of sugar dough, press with a concha cutter or use a knife to score the top for the shape you want. Be sure not to cut into the dough. Place the dough ball tucking the sugar into the paper cupcake liner. Once all concha cupcakes are made, cover with plastic wrap and let proof for the 2nd time in a warm place for 30 minutes. Bake in a 350 degree preheated oven for 13-15 minutes. Then allow to cool on a cooling rack for 10 minutes before enjoying.