Here is my version.
Here is my recipe.
Whole Wheat Conchas
1 stick butter
1 1/2 cups milk
2 1/2 Tbsp yeast
2 tsp salt
6 cups Whole Wheat Flour
2 Tbsp Gluten
1/3 cup honey
2 Tbsp Lemon juice
4 Tbsp Flax Seeds
Melt the butter and milk together in a pan to 110 deg. F.
Mix the yeast, salt, gluten, and 2 cups of the flour with a whisk. Add the milk and butter mix to this and beat well for 2 minuets.
Add the honey, eggs, lemon juice, ground flax seeds, and 1 more cup of the flour. Beat for 2 minutes.
Add the remaining flour until you have a stiff dough. (no more than the total 6 cups - remember that whole wheat flour takes time to absorb the liquid but when it does it can leave a stiff dough very dry, NOT GOOD).
Kneed the dough for about 5 minutes. Cover with a dish cloth and let rise for 1 hour.
Meanwhile, make the topping.
Vanilla and Cinnamon topping
1 cup powdered sugar
3/4 cup butter
1 pinch of salt
1 1/2 cup white flour
3 tsp. ground cinnamon
3 tsp vanilla
Yellow food coloring (optional)
In a med bowl bead the butter and powdered sugar until light and fluffy. Add the flour, vanilla, and salt and mix until it has the consistency of thick paste. Divide the paste into 2 containers. Add the cinnamon to one and the food coloring to the other. (in the bakery they have yellow, pink and brown conchas).
When the dough is done rising, divide it into 16 equal balls and place them on a greased baking sheet (or two). Divide each bowl of topping into 8 balls, and pat them flat. Place the circles of topping onto the balls of dough and pat down lightly. Cut grooves into the topping like a clam shell (thus the name conchas or shells). To do this I used a canning jar lid. Cover them and let them rise for about 45 minutes.
Preheat the oven to 375*F and bake for 20 minutes or until lightly golden brown.
You can make chocolate topping by adding 2 Tbsp of cocoa powder to one of the bowls of mix.
These are great warm or cold and with the wheat and flax seed in there they don't make a bad breakfast. :o)