Conchas

Ingredients

• For the concha crust:
• 8 ounces processed lard (1 cup; 227g), such as Armour (see note)
• 4 ounces powdered sugar (1 cup; 114g), sifted
• 9 ounces all-purpose flour (2 cups; 256g), such as Gold Medal
• 1 teaspoon (5ml) vanilla extract
• 1 tablespoon (8g) natural cocoa powder, sifted
• For the concha dough:
• 2 tablespoons (18g) instant yeast, such as SAF
• 21 ounces bread flour (about 4 1/2 cups; 600g)
• 2 tablespoons (12g) nonfat powdered milk
• 4 1/2 ounces sugar (heaping 1/2 cup; 125g)
• 1 tablespoon plus 1 teaspoon (12g) Diamond Crystal kosher salt; for table salt, use half as much volume or the same weight
• 6 large eggs (300g), brought to about 65°F (18°C)
• 3 ounces (85g) water, about 80°F (26°C)
• 5 1/2 ounces unsalted butter (3/4 cup; 160g), cut into 1-inch cubes, and softened to about 65°F (18°C)
• 3 ounces processed lard (6 tablespoons; 80g), such as Armour (see note)

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