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.
Vanilla planifolia (Mexican Vanilla) will always be used in our conchas. Mexico is the birth place of vanilla and is the only place in the world with an ecosystem to support natural pollination.
