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
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
Provided by Food Network
Time 1h27m
Yield 20 conchas
Number Of Ingredients 14
Steps:
- To make the dough: Heat the milk to 110 degrees F. Add the milk and yeast in the bowl of a heavy duty mixer. Let rest about 10 minutes. Add the flour, sugar, egg, salt, and vanilla and, using the dough hook, mix until well combined. Add the butter in 3 equal additions and mix until well combined. Knead in the mixer on low, about 5 minutes. Divide the dough into 1/4-ounce balls.;
- To make the topping: With an electric mixer, cream the lard and confectioners' sugar together in a bowl. Add the flour, baking powder, and vanilla and mix until combined. Roll out the topping on a floured surface into a thin sheet, about 1/8-inch thick. Use a biscuit cutter or knife to cut out circles that are large enough to cover the top of the dough balls.
- Preheat the oven to 325 degrees F.
- Top each dough ball with a circle of topping and sprinkle them with sugar. Using the back of a pairing knife, scratch the image of a shell on the top of each concha. Arrange on a baking sheet lined with parchment paper. Let rise until doubled in size, about 45 minutes. Bake the conchas about 5 to 7 minutes.
CONCHAS BLANCAS
Ah, the conchas! These wonderful soft breads with their crunchy shelllike topping are a favorite in Mexico. This particular recipe is based on one made by Irving Quiros, a pastry instructor at the Colegio Superior de Gastronomía in Puebla. The dough is almost like a brioche, and the buttery bun makes wonderful, melt-in-your-mouth conchas. To make a chocolate topping, substitute 3 tablespoons cocoa powder for 3 tablespoons flour.
Yield makes 18
Number Of Ingredients 13
Steps:
- TO MAKE THE DOUGH, dissolve the yeast in the milk. Separately, combine 4 cups of the bread flour with the granulated sugar in a mixer with the hook attachment. Add the dissolved yeast and mix lightly. Add the salt and the eggs, one at a time, while mixing on low speed until the mixture starts to come together. Scrape the sides, increase the speed to medium, and continue to mix until a smooth and elastic dough forms, about 10 minutes. Add the butter little by little, increase the speed to medium-high, and mix until the dough looks smooth and shiny but doesn't tear when you stretch it lightly, 8 to 10 minutes. If it is too sticky, add the remaining 1/2 cup flour, little by little, and avoid the temptation to add too much.
- Lightly oil a large bowl and place the dough inside. Cover with a slightly damp towel or plastic wrap and let sit in a warm place (about 70°F) until doubled in size, 60 to 80 minutes. Gather the edges together and flip over so that the bottom is now the top, and cover with plastic wrap. Refrigerate overnight (chilling it will slow the fermentation process and the dough will be easier to shape).
- Remove the dough from the refrigerator, uncover, and place a towel on top. Leave the dough to rise in a warm place (about 70°F) to come to room temperature, about 1 hour. Meanwhile, prepare the topping.
- TO MAKE THE TOPPING, combine the all-purpose flour, baking powder, salt, and confectioner's sugar in a large bowl. (If using cocoa powder, add it now.) Cream the butter in a separate bowl, add the flour mixture, and mix until well combined. Add the vanilla and mix well.
- Divide the dough into 2-ounce pieces (about the size of a tennis ball) and roll tightly by cupping your hands and pressing as you roll it over the table (use only a little flour if it starts to stick). Place on a parchment paper-lined baking sheet about 1 inch apart and press down with the palm of your hand so it looks like a dome.
- Roll a gumball-size amount of topping in your hands and flatten it so that it covers the dome of dough. Score with the tip of a sharp paring knife to make parallel curved lines to resemble a seashell. Let sit at room temperature until doubled in size and the dough springs back when pressed lightly on the side, 35 to 45 minutes.
- Preheat the oven to 350°F.
- Bake the conchas until the bottoms and sides are golden, 30 to 40 minutes. Allow to cool, if you can resist.
CONCHAS
Concha (Mexican sweet bread) is a breakfast or snack pastry found all over Mexico. It has a fluffy brioche-like dough with a crispy streusel topping, scored to resemble a shell. The pastry can come in a variety of colors and other shapes, but I prefer the plain and chocolate streusel. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Time 1h
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, mix sugar, yeast, salt, cinnamon and 2 cups flour. In a small saucepan, heat milk and butter to 120° -130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a stiff dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, to make streusel, in a large bowl, beat butter, flour, sugar and vanilla until combined. Divide in half. Mix chocolate into 1 half; set aside. Punch down dough. Divide dough into 12 portions; form each into a 3-in. oval. Place 2 in. apart on parchment-lined baking sheets. In a small bowl, whisk egg with milk; brush over dough. Divide plain streusel into 6 portions; roll each into a 3-in. circle. Place over half the rolls. Repeat with chocolate streusel and remaining rolls. Using a sharp knife, cut through streusel on top of rolls to resemble a clamshell. Cover with kitchen towels; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 375°. Brush rolls with remaining egg wash. Bake until tops are lightly browned, 15-20 minutes. Remove to a wire rack to cool completely.
Nutrition Facts : Calories 475 calories, Fat 19g fat (11g saturated fat), Cholesterol 89mg cholesterol, Sodium 229mg sodium, Carbohydrate 67g carbohydrate (19g sugars, Fiber 2g fiber), Protein 9g protein.
BREAD MACHINE CONCHAS
Make and share this Bread Machine Conchas recipe from Food.com.
Provided by s_baugh
Categories < 4 Hours
Time 3h15m
Yield 12 buns, 12 serving(s)
Number Of Ingredients 13
Steps:
- Place ingredients in the bread machine in the order listed. After completion of the dough cycle, shape dough into 12 balls and place 2" apart on greased cookie sheets. Cover and let rise until double - about 45 to 60 minutes.
- Meanwhile, prepare Flavored Topping Mix.
- Beat sugar and butter until light and fluffy. Stir in flour until mixture is the consistency of thick paste. Stir in cinnamon and vanilla extract. Divide mix into 12 equal pieces. Pat each piece into a 3-inch circle.
- Place 1 circle of topping mix on each ball of dough, gently shaping it down over the ball. Make 5 or 6 cuts across the topping, using a table knife, to form a shell pattern.
- Heat oven to 375 degrees F (190 celsius). Bake buns until golden brown, about 15 to 20 minutes.
Nutrition Facts : Calories 289.8, Fat 10.2, SaturatedFat 6.1, Cholesterol 40.6, Sodium 285.2, Carbohydrate 43.9, Fiber 1.4, Sugar 11.2, Protein 5.7
CONCHAS
Conchas, the faintly sweet buns that are made fresh every morning at bakeries in Mexico, are perfect with hot, milky coffee. Their name, meaning "shells," comes from the pretty, sugary scalloped topping that covers each bun. The chef Gabriela Cámara, of Contramar in Mexico City, says that cooks in Mexico rarely bake conchas at home, but she developed a recipe out of necessity when cooking at Cala, her restaurant in San Francisco. At lunchtime, she splits leftover conchas to make sandwiches, which she says are especially good with spicy fillings.
Provided by Julia Moskin
Categories breakfast, lunch, snack, breads, pastries
Time 3h15m
Yield 12 buns
Number Of Ingredients 16
Steps:
- Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine yeast, water and milk. Add 1 teaspoon granulated sugar and let sit until foamy, 5 to 10 minutes.
- Add the remaining 1/2 cup granulated sugar, the butter, salt, eggs and flour. Mix on medium speed until the dough forms a smooth, elastic ball that pulls away from the bowl. It should be just a little bit sticky, not completely dry like bread dough. Use your hands to lightly coat the dough ball with the oil, then return it to the bowl. Cover with a dish towel and set aside to rise in a warm place until doubled, about 2 hours.
- When the dough has risen, butter two baking sheets. Punch the dough down lightly and use a knife or bench scraper to divide it into 12 balls (75 to 80 grams each). Arrange on the buttered baking sheets.
- Make the topping: Combine the ingredients in a medium bowl and use your fingers to mix and rub together until the mixture has the consistency of cookie dough. Divide the topping into 12 balls (each one will be about 13 grams, if you want to be exact about it). One by one, use your fingers to press and pinch each ball into a thin circle about 3 inches across. (You could also do this on a work surface, placing the ball between two pieces of parchment paper).
- Drape a flattened topping circle over the top of each bun, completely covering it. Lightly press any loose edges into the sides of the bun, making a snug coat on top.
- To make a shell pattern, use a sharp knife to slash parallel lines in the topping over the top of each bun - or you could make a spiral pattern, or score the tops in a criss-cross diamond pattern. Cover with a dish towel and set aside in a warm place to rise for 30 minutes.
- Meanwhile, heat the oven to 375 degrees. Bake buns until lightly browned on the tops and sides, about 20 minutes, rotating the pans after 10 minutes.
- Serve warm, or let cool and store overnight in an airtight container. Reheat gently or serve at room temperature.
More about "conchas food"
WHAT ARE CONCHAS? MEXICO'S POPULAR BREAKFAST SWEET …
From thrillist.com
Estimated Reading Time 8 mins
THE BEST AUTHENTIC MEXICAN CONCHAS RECIPE - MY LATINA TABLE
From mylatinatable.com
- Start by combining 1 tbsp of flour and and 1 tbsp of sugar with the warm milk and the yeast. Mix well and let rest for 10 minutes.
CONCHAS (MEXICAN PAN DULCE) - A COZY KITCHEN CONCHAS RECIPE
From acozykitchen.com
- To the bowl of a stand-up mixer with the hook attachment (you can also do this in a large bowl and knead it by hand!), add the warm water. Pour the active dry yeast on top and mix in into the water. Allow to stand until foamy, about 5 to 7 minutes. If it doesn’t get foamy then you’ll need to do it again.
- In the bowl of stand-up mixer with the paddle attachment (you could also mix this by hand if you don’t have a mixer), add the butter, sugar, flour and vanilla extract. Mix until smooth, about 1 minute.
- Once the dough has risen, divide the dough into 12 equal parts. Or better yet, weigh them into balls of 100g. Form the balls of dough into rounds. Repeat until you’ve worked through all of the dough.
VANILLA-SUGAR CONCHAS RECIPE - ELENA REYGADAS | FOOD & …
From foodandwine.com
- Stir together 3 3/4 cups flour, sugar, yeast, and salt in a large bowl. Make a well in center, and add butter, milk, and eggs. Using your hands, combine mixture in a circular motion until ingredients are incorporated and a shaggy dough forms.
- Place dough in a lightly greased large bowl. Cover with plastic wrap, and let stand at room temperature until slightly risen, about 1 hour and 30 minutes.
- Divide dough into 12 (about 2 3/4-ounce) pieces, and shape into balls. Place dough balls on 2 parchment paper–lined baking sheets, and brush lightly with egg wash.
CONCHAS DE MAíZ - KING ARTHUR BAKING
From kingarthurbaking.com
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Combine the flour, sugar, yeast, milk, and eggs in the bowl of a stand mixer. Mix on medium-low speed with the dough hook until the dough is fairly elastic, about 5 minutes.
CONCHAS RECIPE - NYT COOKING
From cooking.nytimes.com
4/5 (240)Servings 15Cuisine MexicanCategory Breads, Pastries, Project
CONCHAS FOOD TRUCK - HOME | FACEBOOK
From facebook.com
Location pasaje Kennedy 102 , Tacna
CóCTEL DE CONCHAS | TRADITIONAL CLAM DISH FROM EL SALVADOR
From tasteatlas.com
CONCHAS | VANCOUVER FOODSTER
From vancouverfoodster.com
CONCHAS - VEGAN MEXICAN FOOD
From veganmexicanfood.com
CONCH - FOOD REFERENCE
From foodreference.com
24 CONCHAS IDEAS | RECIPES, FOOD, COOKING RECIPES
From pinterest.ca
CONCHAS - FOOD NETWORK
From foodnetwork.co.uk
[HOMEMADE] CONCHAS!!!!! : FOOD
From reddit.com
CONCHA BREAD | EBAY
A LOCAL BAHAMIAN FOOD FAVORITE: CONCH!
From nassauparadiseisland.com
HOW TO MAKE CONCHAS: HOMEMADE CONCHAS RECIPE - …
From masterclass.com
CONCHAS - MEXICAN SWEET BREAD - AMANDA'S COOKIN'
From amandascookin.com
CONCHAS – FOOD INSIDER
From food-insider.com
CONCHAS NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
CONCHITAS TRUCK - HOME
From conchitastruck.com
FOOD - HOMEMADE - CONCHAS (SWEET MEXICAN BREAD) – MEXICAN …
From mexican-mama.com
MEXICAN FOOD: 25 TRADITIONAL DISHES OF MEXICO | TRAVEL ...
From travelfoodatlas.com
ABOUT - CONCHITAS TRUCK
From conchitastruck.com
CONCHAS FOOD AND DRINKS | NEWSBREAK CONCHAS, NM
From newsbreak.com
CONCHAS | TRADITIONAL SWEET BREAD FROM MEXICO
From tasteatlas.com
HOW TO MAKE CONCHAS | RECIPE FOR AUTHENTIC MEXICAN PAN DULCE
From tasteofhome.com
CONCHOS - I-BEAD INC.
From ibeadcanada.com
CONCHAS NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
CONCHA MEXICAN FOOD | ETSY
From etsy.com
COLORFUL PAN DULCE CONCHAS CUPCAKES RECIPE
From mashed.com
CONCHAS (MEXICAN SWEET BREAD) - ISABEL EATS {EASY MEXICAN ...
From isabeleats.com
CONCHA (BREAD) - WIKIPEDIA
From en.wikipedia.org
CONCHAS FOOD GIFTS & MERCHANDISE | REDBUBBLE
From redbubble.com
CONCHAS (WITHOUT FOOD DYE) - ALL ROADS LEAD TO THE KITCHEN
From allroadsleadtothe.kitchen
MEXICAN CONCHAS: THE COOKIE-TOPPED BREAD WITH A MYSTERIOUS ...
From eater.com
CONCHA BREAD - FOOD FANATIC
From foodfanatic.com
CONCHAS FOOD - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
CONCHAS: SWEET MEXICAN BREAD - THE SPICE CHICA™
From thespicechica.com
CONCHAS - ABOUT MEXICAN FOOD
From aboutmexicanfood.com
CONCHAS DEL DESIERTO | FOOD | PHAIDON
From ca.phaidon.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love