Concha

Instructions

1. Mix the flour, sugar, yeast, salt and orange zest, then add the egg and lukewarm milk.
2. Knead for 10 minutes until smooth, then gradually work in the softened butter and knead for another 5 minutes.
3. Cover and let the dough rise for 1 h 30, until it has doubled in volume.
4. For the topping, work the butter, powdered sugar, flour, egg and vanilla until you get a creamy paste.
5. Divide the dough into 8 balls, place them on a baking sheet, cover each with a disc of topping and score a crosshatch pattern with a blade.
6. Let rise for 45 minutes, then bake in a 180 °C preheated oven for 20 minutes, until nicely golden.