Every concha I have tried is a little different, but at its core, it is an enriched dough topped with a thin sugar disc. They are then scored to resemble a sea shell, hence the name concha in Spanish.
I grew up loving conchas, but I always found myself wanting them to be softer like a milk bun and a little heavier on the vanilla. With the Conchas I have been making at Casita Grove, I think I have finally made my perfect version.
