Okay yay thank you for the quick response! I was worried I maybe overmixed it because I’ve made your buttermilk vanilla ones before and I don’t remember them being that firm
Hi Heather! That is normal, the dough should be pretty firm but malleable once your start pressing it to roll. I like to press the pieces of the cold dough down into a surface with my palm to warm it up before rolling into a ball.
How long will the dough last in the fridge
Hi! I am currently in the process of making these concha’s but when I took the dough out of the fridge it was quite firm is that normal?
Okay yay thank you for the quick response! I was worried I maybe overmixed it because I’ve made your buttermilk vanilla ones before and I don’t remember them being that firm
Hi Heather! That is normal, the dough should be pretty firm but malleable once your start pressing it to roll. I like to press the pieces of the cold dough down into a surface with my palm to warm it up before rolling into a ball.
Does the dough have to be elastic before rising like the other recipes?
It won't be super elastic, it just needs to come together well. The dough will be slightly more dense than a traditional Concha dough.
Where can I find the recipe for the pumpkin conchas??
I'll attach the link here:
https://cakelambbaking.blogspot.com/2022/09/recipe-pumpkin-conchas-ready-in-4.html
Gonna make this tonight 😉. How much coffee do add the concha dough? You mentioned it but I don't see the amount 😊
It's 1 teaspoon, I just updated the ingredients. Thank you for letting me know!