Hello everybody, welcome to my recipe site. Today I’m gonna show you a way to make a special dish, Conchas (Mexican sweet bread). This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.
Conchas (Mexican sweet bread) Recipe. All Reviews for Conchas (Mexican Sweet Bread). Conchas are a soft and sweet Mexican bread with a white topping that resembles the surface of a seashell.
You can cook Conchas (Mexican sweet bread) using 15 ingredients and 18 steps. Here is how you cook it.
Ingredients of Conchas (Mexican sweet bread)
Make ready 3 tsp of active dry yeast.
Make ready 1/2 cup of warm water (105°-115°F).
Prepare 1/2 cup of lukewarm milk (scalded then cooled).
Take 1/3 cup of granulated sugar.
Make ready 1/3 cup of butter (softened).
Prepare 1 tsp of salt.
Take 1 of egg.
Prepare 3 1/2 cup of all-purpose flour (possibly 4 cups).
Make ready of flavored topping dough.
It’s 1/3 cup of granulated sugar.
It’s 1/4 cup of butter (or margarine).
It’s 1/2 cup of all-purpose flour.
Prepare 1 tsp of ground cinnamon.
It’s 1/4 tsp of vanilla.
Prepare 1 1/2 tsp of orange zest.
Conchas get their name from their round shape and their striped, seashell-like appearance.A concha consists of two parts, a sweetened bread roll, and a crunchy topping.Soft inside and crunchy outside, these shell shaped buns with a shell pattern on the top are perfect with a cup of hot chocolate or coffee!I have conchas to share with you today!
Conchas (Mexican sweet bread) instructions
Dissolve yeast in warm water in large bowl..
Stir in milk, sugar, butter, salt, egg and 2 cups of the flour.
Beat until smooth..
Stir in enough remaining flour to make dough easy to handle..
Turn onto a lightly floured surface..
Knead until smooth and elastic, about 5 minutes..
Place in a large greased bowl, then turn greased side up..
Cover and let rise in a warm place until double, about 1 1/2 hours. The dough is ready if it leaves an indentation when touched..
Meanwhile, prepare Flavored Topping Dough. Refer to step 12.
Once your concha bread dough has rised, Punch dough down; divide into 12 equal pieces..
Shape each piece into a ball place on greased cookie sheet..
FLAVORED TOPPING DOUGH: Beat sugar and margarine until light and fluffy..
Topping Dough: Stir in flour until mixture is the consistency of thick paste.Divide into 3 equal parts..
Topping Dough: Stir cinnamon into one part, vanilla extract (coconut extract is delicious as well) into one part and orange zest into another part. I like to also color the vanilla and orange zest parts with food coloring the cinnamon part will be brown on its own..
Divide each part of topping dough into 4 equal pieces. (So you should have twelve all together).
Pat each piece into a 3-inch circle.Place 1 circle of Topping Dough on each ball of dough, shaping it down over the ball..
Make 5 or 6 cuts across the topping, using a table knife, to form a shell pattern. Cover and let rise until double about 40 minutes..
Heat oven to 375°F. Bake buns until golden brown, about 20 minutes..
These sweet and fluffy Conchas are one of the most popular types of pan dulce in Mexican bakeries!To this day, someone always brings a bag of assorted Mexican sweet breads from a local bakery on Sundays for dessert and at least half of the bread in there is conchas.Concha (plural conchas, meaning "shell" in Spanish) is a traditional Mexican sweet bread roll (pan dulce).
These babies were a labor of love.I started developing the recipe for back in August, and because they need a good amount of attention, I only got to test them a few times.Sweet Bread literally translates to pan dulce in Spanish.While concha in English translates to seashell.Makes sense given that conchas look like seashells!
