CONCHAS (MEXICAN SWEET BREAD)
I got this recipe from my friends mom who owns a Mexican Bakery. When they made these one day for my family they loved them - even my brother who is sooo picky. Now they ask for them all the time. Although they are a little time consuming it is well worth it at the end!
Provided by MelissaAmador
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 2h20m
Yield 12
Number Of Ingredients 14
Steps:
- In a large bowl, stir together the yeast and warm water. Mix in the milk, 3/8 cup sugar, 1/3 cup melted butter, salt, egg and half of the flour. Gradually mix in the remaining flour, and 1/2 teaspoon cinnamon. Turn the dough out onto a floured counter to knead as soon as it pulls together enough.
- Knead for 6 to 8 minutes, until smooth and elastic. Place in a large greased bowl, and turn the dough to coat. Cover, and let rise in a warm place until doubled, about 1 hour.
- Make the topping while the dough rises. In a medium bowl, beat 2/3 cup sugar and 1/2 cup butter until light and fluffy. Stir in the flour until the mixture is the consistency of thick paste. Divide into two parts, and place one part in a separate bowl. Mix cinnamon into one half, and vanilla into the other half.
- When the dough is done rising, cut into 12 even-sized pieces. Shape into balls, and place on a greased cookie sheet, spacing about 3 inches apart. Divide each bowl of topping into 6 balls, and pat flat. Place circles of topping on top of the dough balls patting down lightly. Use a knife to cut grooves in the topping like a clam shell. Cover and let rise until doubled, about 45 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Bake for 20 minutes, or until lightly golden brown.
Nutrition Facts : Calories 394.5 calories, Carbohydrate 58.9 g, Cholesterol 52.4 mg, Fat 14.5 g, Fiber 1.8 g, Protein 7.1 g, SaturatedFat 8.8 g, Sodium 303.1 mg, Sugar 18.6 g
CONCHAS RECIPE
Among all the different kinds of traditional Mexican Pan Dulce ("sweet bread"), Conchas are without a doubt the most popular and recognizable. No other pan dulce is more representative of Mexico and its love of bread.
Provided by Mely Martínez
Categories Breads
Time 2h
Number Of Ingredients 13
Steps:
- Have each ingredient ready and measured (by weight) before starting, and thoroughly read the notes above. Mix the all-purpose flour, yeast, sugar, and salt in the bowl of a stand mixer at medium speed, just to mix it well.
- Add the butter and mix well (using the stand mixer with the hook attachment), then mix in the eggs and vanilla extract and slowly pour the milk in little by little until the dough looks cohesive (you may need less or more milk, as some flours soak up more liquid than others). Keep beating the mixture for about 7 minutes at medium speed. Add a little more flour around the inside of the bowl (2-3 tablespoons), just enough for the dough to separate from the container. The dough should be soft and slightly sticky.
- YOUR DOUGH SHOULD FEEL VERY SOFT AND ELASTIC.
- Place the dough on your floured working table and knead it just enough to shape it into a ball.
- Place this ball in a large greased bowl to rest. Cover it with plastic wrap (or wax paper) and a kitchen napkin. Let the dough rest in a warm place for about 2 hours until it doubles in size. I usually turn the light on in my oven and place the bowl inside, close to the light. Be aware that if your kitchen is cold, the dough will take longer to rise. Be patient and do not try to proceed to the next step until the mixture has doubled in size.
Nutrition Facts : ServingSize 1 g, Calories 339 kcal, Carbohydrate 47 g, Protein 5 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 37 mg, Sodium 131 mg, Fiber 1 g, Sugar 16 g
CONCHAS BLANCAS MEXICAN SWEET BREAD
Can be white or black sweet bread. From My Sweet Mexico Gerson. Good cookbook. This has to proof overnight. This is the Mexican sweet bread.
Provided by Dienia B.
Categories Yeast Breads
Time P2DT35m
Yield 18 serving(s)
Number Of Ingredients 15
Steps:
- Dissolve yeast in warm milk with sugar.
- Mix in yeast mixture beat until combined.
- Add eggs one at a time.
- Add butter and salt little at a time.
- Knead until smooth and elastic; put in a greased bowl; let rise until doubled.
- Flip over, cover with plastic wrap and refrigerate overnight.
- Next day punch down; let rise until doubled.
- While dough is rising, prepare topping.
- If making chocolate, take out 3 tablespoons flour for cocoa.
- Combine wet to dry.
- Divide dough into 2 ounce pieces, the size of a tennis ball.
- If sticky add little flour.
- Place on parchment paper, flatten to form a dome shape, place 1 inch apart.
- Roll topping into gumball sized shape and put on dome; flatten out to cover the dome.
- Score topping 5 times diagonally so it looks like a sea shell.
- Let rise until dough spring backs.
- Bake in 350 degree Fahrenheit oven 35 to 45 minutes until bottom and sides are golden.
Nutrition Facts : Calories 399.2, Fat 17.2, SaturatedFat 10.4, Cholesterol 74, Sodium 425.5, Carbohydrate 55, Fiber 1.6, Sugar 21.6, Protein 6.5
CONCHAS (MEXICAN SWEET-TOPPED BUNS)
Make and share this Conchas (Mexican Sweet-Topped Buns) recipe from Food.com.
Provided by Karen From Colorado
Categories Breads
Time 3h20m
Yield 12 Conchas
Number Of Ingredients 14
Steps:
- 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.
- 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.
- Stir in flour until mixture is the consistency of thick paste.
- Divide into 3 equal parts.
- Stir cinnamon into one part, vanilla extract into one part and orange peel into one part.
- Divide each part of dough into 4 equal pieces.
- 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 degrees F (190 celsius).
- Bake buns until golden brown, about 20 minutes.
Nutrition Facts : Calories 290.4, Fat 10.2, SaturatedFat 6.1, Cholesterol 40.6, Sodium 285.2, Carbohydrate 44.1, Fiber 1.5, Sugar 11.2, Protein 5.7
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