Sourdough Conchas de Pinole

Sourdough Conchas de Pinole Recipe

By Narcisse Robles, Four the Love of Making

Inspired by Gabriela Camara

12 buns, 75 grams each

Concha Dough

• 100g active sourdough starter or 1 packet active dry yeast (2¼ tsp)

• ½ cup warm water

• ½ cup milk (or alternative)

• 1 tsp + ½ cup granulated sugar

• ½ cup salted butter

• 2 room-temperature eggs

• 4 cups (500g) all-purpose flour

• 1 tsp vegetable or canola oil

Pinole Topping

• ⅓ cup powdered sugar

• ¼ cup all-purpose flour

• ¼ cup pinole flour

• ¼ cup cold butter

• Pinch of salt

Making the Dough

1. In a large bowl, dissolve yeast (or mix sourdough starter) with warm milk, water, and 1 tsp sugar. Let sit for 5–10 minutes until slightly bubbly.

2. Add the remaining ½ cup sugar, butter, eggs, and flour. Mix with a wooden spoon or silicone spatula until well combined.

3. Knead the dough using:

   • By hand: 10–12 minutes with the stretch-and-fold method.

   • Stand mixer: 7–10 minutes with a dough hook until smooth and elastic.

Fermentation Process

• Using dry yeast: Place the dough in a greased bowl, cover, and let rise 2 hours until doubled. Then proceed to shaping.

• Using sourdough starter:

  • Knead using the stretch-and-fold method. Let the dough rest for 30 minutes between each round.

  • If dough is sticky, rest 30 minutes before continuing. Repeat until smooth.

  • Cover and refrigerate overnight (10–12 hours) for slow fermentation.

  • The next day, let the dough sit 30 minutes at room temperature before shaping.

Shaping the Buns

1. Line baking sheets with parchment paper or grease them with butter.

2. Divide the dough into 12 equal balls (75g / 2.5 oz each).

3. Place them 1–2 inches apart to allow room for rising.

Preparing the Topping

1. In a bowl, mix powdered sugar, all-purpose flour, pinole flour, butter, and salt until a dough-like consistency forms.

2. Roll the mixture between two sheets of parchment paper to ⅛ inch (3mm) thick.

3. Chill for 5–10 minutes to firm up, then cut 12 circles using a cookie cutter or cup.

4. If the topping becomes sticky, return it to the fridge as needed.

5. Carefully place a topping circle on each bun, pressing lightly.

Final Rise & Baking

1. Cover the shaped conchas and let them rise for 30 minutes.

2. Meanwhile, preheat your oven to 375°F (190°C).

3. Bake for 20 minutes until the topping is golden brown.

Serving & Storage

• Best enjoyed fresh with coffee or tea.

• Store in an airtight container at room temperature for up to 2 days.

Conchas de Pinole

Pinole flour is a new ingredient for me, and it might be for you too. To make it, simply blend maize flour with your choice of seeds or nuts, brown sugar (or piloncillo if available), and cinnamon.