I just spent two workdays in the kitchen testing and perfecting next week’s recipe.
It’s a recipe for conchas. You know, Mexican sweet breads that are somehow even more delicious a day after baking. Perfect dipped in milky coffee. I found myself surrounded by four dozen conchas too many, trying to get just the right texture, translating a bakery recipe into a home baking recipe. I got it, friends. They’re darling and delicious and absolutely worth the double pile of dishes and oven burn on my knuckle.
It’s work, sure… and it’s work I feel lucky to do (dishes included).