Conchas Mexican Sweet Topped Buns Food

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CONCHAS (MEXICAN SWEET BREAD)



Conchas (Mexican Sweet Bread) image

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

2 ½ teaspoons yeast
½ cup warm water
½ cup evaporated milk
⅜ cup white sugar
1 teaspoon salt
⅓ cup butter or margarine, melted
1 egg
4 cups all-purpose flour
½ teaspoon ground cinnamon
⅔ cup white sugar
½ cup butter or margarine
1 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon vanilla extract

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 (MEXICAN SWEET-TOPPED BUNS)



Conchas (Mexican Sweet-Topped Buns) image

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

3 teaspoons active dry yeast
1/2 cup warm water (105 degrees F to 115 degrees F or 40 to 46 celsius)
1/2 cup lukewarm milk (scalded, then cooled)
1/3 cup granulated sugar
1/3 cup butter, softened
1 teaspoon salt
1 egg
3 1/2-4 cups all-purpose flour
1/3 cup granulated sugar
1/4 cup butter or 1/4 cup margarine
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1 1/2 teaspoons orange zest

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

CONCHAS BLANCAS MEXICAN SWEET BREAD



Conchas Blancas Mexican Sweet Bread image

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

1 tablespoon yeast
2 teaspoons yeast
1 1/4 cups milk, scalded
3/4 cup sugar
4 cups flour
1 cup butter, soft
2 teaspoons salt
3 eggs
2 cups flour
1/2 teaspoon baking powder
2 cups powdered sugar
1/2 cup butter, soft
1 teaspoon vanilla
2 teaspoons cinnamon
3 tablespoons cocoa (optional)

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

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