Ingredients

Method

• 1/3 cup, plus 1 T warm water
• 7 g instant dry yeast
• 115 g unsalted butter, melted
• 1 T sunflower oil
• 70 g caster sugar
• ¾ cup evaporated milk
• 2 t salt
• 2 t vanilla extract
• 1 t ground cinnamon
• 2 extra-large free-range eggs, at room temperature
• 500 g cake flour
For the topping:
• 115 g unsalted butter, softened
• 135 g caster sugar
• 125 g cake flour
• 1 t vanilla extract
• 1 T cocoa powder
• gel food colouring of your choice (optional)

Method

Ingredients

1. Combine the warm water and yeast in the bowl of a stand mixer. Set aside for 5–7 minutes until frothy.

2. Add the melted butter, sunflower oil, caster sugar, evaporated milk, salt, vanilla, cinnamon and eggs. Mix briefly to combine.

3. Add the flour and knead using the dough hook attachment for 5 minutes until smooth and elastic. Alternatively, knead by hand for 10 minutes. Season lightly with salt if necessary.

4. Transfer the dough to a lightly greased bowl, cover and leave to prove for 1 hour or until doubled in size.

5. To make the topping, beat the butter, caster sugar, flour and vanilla together until smooth. Divide into two portions. Stir the cocoa powder into one half and the food colouring into the other half, if using.

6. Divide the dough into 12 equal pieces and roll into smooth balls. Arrange on lined baking trays.

7. Flatten pieces of topping between your hands and place over each bun, gently pressing to secure. Use a sharp knife to score shell-like patterns into the topping.

Cook’s note: Traditionally, conchas are flavoured with vanilla or chocolate, but you can also add cinnamon or citrus zest to the topping for variation.

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Photograph: Sadiqah Assur-Ismail
Production: Bianca Strydom
Food Assistant: Nadia Meyer