I made this recipe exactly and the Conchas came out exactly like the ones Ftom Panaderia's. They are one of my favorite sweets, but 7 yes ago I found out I was allergic to dairy and most of them either have dairy or are made in kitchens that do, have not had one in about 4yrs.
The dough is dense, it's supposed to be, you just have to make sure when the dough rises, that it rises in a most warm place, preferably a proofer, but if not, as other ppl will mention a warm oven and a bowl of water will work just as well.
The key is not the time for Rising, the key is that it has to double, so even if it takes longer, make sure that it doubles. :-) did not have any issues with the amount of of flour, the sugar mixture (i think paste is a fairly accurate description for the consistency it needs to be to cover the precooked buns), orcooking time either.
When I ate them fresh out of the oven, they did not taste as I remembered, but after that sat a few hours, they tasted just as I remembered the ones from the Panaderia tasting.
Bottom line, I don't think the recipe is why people aren't getting these to come out right, it's the people not making certain they rise enough before cooking them.
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I made this recipe exactly and the Conchas came out exactly like the ones Ftom Panaderia's....