Spread the bread pieces on a baking sheet and brush lightly with olive oil.
Working with 1 Vanilla Crust Dough ball at a time, use fingers of both hands to pass ball back and forth until it flattens into a 3-inch circle.Top each concha dough ball with a Vanilla Crust Dough circle, gently pressing until molded around each.
Mark tops by gently pressing with a 4-inch-round shell-pattern mold (or use a knife to make a shell pattern).Dip conchas, shell side down, in granulated sugar, and return, shell side up, to baking sheet, spacing conchas at least 3 inches apart.Let stand, uncovered, at room temperature, until slightly risen, about 2 hours.. Bake conchas in preheated oven until dough crevices are golden brown, 20 to 22 minutes.
Originally appeared: August 2018.» See All F&W Chef Superstars.Tertulia, El Colmado (NYC); Sea Containers (London).
International Café (Kalamazoo, MI); Le Colonial (Philadelphia); Mecca (San Francisco); Mugaritz (Errenteria, Spain); Abac and Alkimia (Barcelona, Spain); Tabla, Crudo, Brasserie 8 ½, Boqueria, Suba, and Boqueria Soho (NYC).
My grandmother Mutti was my first cooking teacher.So, go for a robust white from Greece or Spain..
Originally appeared: May 2002.(Keep screen awake).1/2 cup plus 3 tablespoons vegetable oil.
4 garlic cloves, minced.1/3 cup toasted sunflower or pumpkin seeds.
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