How to make
Mix the yeast with 2 tablespoons of lukewarm milk. Pour the sifted flour (1.1 lb /500 g/) into a deeper bowl, add 2.1 oz (60 g) of sugar, salt, yeast, eggs and mix with a mixer.
Gradually add the milk and vanilla extract. Add 3.1 oz (90 g) of butter and stir for 10 minutes, until a smooth mixture is obtained. Cover it with foil and leave it for 2 hours.
Roll out balls of dough and arrange them onto baking paper, then flatten them with your fingers.
Add 4.4 oz (125 g) of sugar to 4.4 oz (125 g) of butter and mix them with a mixer. Add 4.4 oz (125 g) of flour and mix well. Stir the cocoa.
Roll out the dough thinly, then cut out the circles on the surface like bread buns and place them in a baking tray.
Place each circle on the flat bread buns, then cut with a knife.
Bake for 20-30 minutes at 360°F (180 degrees).
Serve the Concha - Mexican Warm Bread Buns.
