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
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.
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.
CONCHA MEXICANA
Make and share this Concha Mexicana recipe from Food.com.
Provided by Beautiful6arbage
Categories Pasta Shells
Time 35m
Yield 24 Shells, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your oven to 350 degrees.
- Pour the salsa into a 13x9 pan and spread it evenly.
- Season the ground beef. Brown it in a skillet and drain, if necessary.
- Put the cream cheese and ground beef in a bowl and mix well.
- Spoon the ground beef mixture into the cooked shells and place each shell in the 13x9 pan.
- Evenly pour the taco sauce over the shells and top with the shredded cheese.
- Bake for about 20 minutes till cheese is lightly golden and sauce is bubbly.
Nutrition Facts : Calories 611.6, Fat 40.8, SaturatedFat 20.9, Cholesterol 144.5, Sodium 2723.9, Carbohydrate 26.9, Fiber 3.7, Sugar 10.5, Protein 35.9
CONCHAS AS MADE BY MAYA RECIPE BY TASTY
Maya shows us how she reclaims her culture with this traditional Mexican sweet bread. Conchas are the perfect combination of crispy and soft, vibrant and perfect to be shared with loved ones.
Provided by Rie McClenny
Categories Desserts
Time 3h6m
Yield 10 servings
Number Of Ingredients 14
Steps:
- Make the dough: Add the milk to a microwave-safe liquid measuring cup. Microwave in 10-second intervals until the milk reaches 110-115°F (43-46°C). Add 1 teaspoon of sugar and the yeast to the milk and whisk to incorporate. Let sit for about 10 minutes, until very foamy.
- Pour the milk mixture into a large bowl, then add the eggs and vanilla. Whisk until well combined.
- Add the flour, remaining tablespoon of sugar, and salt and stir with a rubber spatula until a sticky dough comes together.
- Add the butter, 1 piece at a time, and work into the dough with your hands, making sure that each piece is incorporated before adding the next. The dough should be shiny, smooth, and elastic.
- Use the empty butter wrappers to grease the inside of a clean large glass bowl.
- Transfer the dough to the greased bowl, using a bench scraper or rubber spatula. Cover with a kitchen towel and let the dough rise in a warm, draft-free place for 1-2 hours, until doubled in size.
- Remove the towel and place plastic wrap directly over the dough's surface. Refrigerate for 1 hour to chill so the dough is easier to shape.
- Make the shell topping: In a medium bowl, cream the butter and powdered sugar with a hand mixer on medium speed until light and fluffy, about 5 minutes. Add the flour, baking soda, and salt. Continue beating on low speed until the mixture is smooth, 3-5 minutes.
- Add the pink food coloring and stir thoroughly with a spatula until the color is homogenous.
- Line 2 baking sheets with parchment paper.
- Turn the chilled dough out onto a lightly floured surface. With a bench scraper or knife, gently divide the dough into 10 equal pieces.
- Shape the pieces into balls by gently pulling the edges of the dough out and underneath, pinching at the bottom, forming a taut surface.
- Place 5 dough balls on each prepared baking sheet and cover with kitchen towels. Let rise in a warm, draft-free place for 1-2 hours, until doubled in size.
- Preheat the oven to 350°F (180°C).
- Scoop 1 tablespoon of the shell topping onto a piece of wax paper and roll into a ball. Place another piece of wax paper on top and roll out to a 4-inch (10 cm) circle, slightly larger than the risen dough balls. Repeat with the remaining topping so you have 10 circles total.
- Gently lay a circle of shell topping over each dough ball, pressing it lightly onto the surface. If the edges of the shell topping are sticking out, gently tuck them down and underneath the dough.
- Using a paring knife, slice lines through just the topping layer to create a shell pattern, being careful not to cut into the dough.
- Bake the conchas for 25 minutes, rotating halfway through. Let cool for 5-10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 249 calories, Carbohydrate 34 grams, Fat 9 grams, Fiber 1 gram, Protein 6 grams, Sugar 6 grams
More about "mexican conchas food"
WHAT ARE CONCHAS? MEXICO'S POPULAR BREAKFAST SWEET …
From thrillist.com
Estimated Reading Time 8 mins
CONCHAS, TRADITIONAL MEXICAN SWEET BREAD - AMIGOFOODS
From blog.amigofoods.com
CONCHAS: SWEET MEXICAN BREAD - THE SPICE CHICA™
From thespicechica.com
HOW TO MAKE CONCHAS: HOMEMADE CONCHAS RECIPE - 2022
From masterclass.com
MEXICAN CONCHAS RECIPE FOR CINCO DE MAYO, A MEXICAN SWEET BREAD
From cultureatz.com
THE BEST AUTHENTIC MEXICAN CONCHAS RECIPE - MY LATINA TABLE
From mylatinatable.com
FIESTA AZTECA – MEXICAN RESTAURANT
From fiesta-azteca.com
CONCHAS (MEXICAN SWEET BREAD) - CHICANO EATS
From chicanoeats.com
THE BEST VEGAN MEXICAN CONCHAS | HAPPY VEGANNIE
From happyvegannie.com
VANILLA-SUGAR CONCHAS RECIPE - ELENA REYGADAS | FOOD
From foodandwine.com
CONCHAS AND NATA - MEXICO CITY | LOCAL FOOD GUIDE
From eatyourworld.com
AUTHENTIC MEXICAN CONCHA RECIPE - MEXICO IN MY KITCHEN
From mexicoinmykitchen.com
HOW TO MAKE MEXICAN BREAD CONCHAS (MEXICAN PAN DULCE)
From breadbakingplus.com
SOPA DE CONCHAS + VIDEO - MAMá MAGGIE'S KITCHEN
From inmamamaggieskitchen.com
MEXICAN CONCHAS: MY FAVORITE PAN DULCE - BAKES AND BLUNDERS
From bakesandblunders.com
MEXICAN FOOD CONCHAS | ETSY
From etsy.com
CONCHAS: THE MEXICAN CULINARY TREAT WITH A LOADED HISTORY
From artisticfuel.com
CONCHAS - VEGAN MEXICAN FOOD
From veganmexicanfood.com
CONCHAS (MEXICAN PAN DULCE) - A COZY KITCHEN CONCHAS RECIPE
From acozykitchen.com
CONCHAS (WITHOUT FOOD DYE) - ALL ROADS LEAD TO THE KITCHEN
From allroadsleadtothe.kitchen
CONCHAS - A MEXICAN SWEET BREAD - PASTRIES LIKE A PRO
From pastrieslikeapro.com
CONCHAS | TRADITIONAL SWEET BREAD FROM MEXICO - TASTEATLAS
From tasteatlas.com
MEXICAN SWEET BREAD - INSTITUTE OF CULINARY EDUCATION
From ice.edu
CONCHAS- MEXICAN SWEET BREAD RECIPE + VIDEO - THAI CALIENTE
From thaicaliente.com
[HOMEMADE] MEXICAN CONCHAS! : FOOD - REDDIT
From reddit.com
CONCHAS: A MEXICAN SWEET TREAT - THE CHOPPING BLOCK
From thechoppingblock.com
CONCHAS - ABOUT MEXICAN FOOD
From aboutmexicanfood.com
HOW TO MAKE CONCHAS | RECIPE FOR AUTHENTIC MEXICAN PAN DULCE
From tasteofhome.com
50+ MEXICO FOODS YOU MUST TRY: ULTIMATE MEXICAN FOOD GUIDE
From travelmexicosolo.com
MEXICAN CONCHAS : 17 STEPS (WITH PICTURES) - INSTRUCTABLES
From instructables.com
THE BEST AUTHENTIC MEXICAN CONCHAS RECIPE
From allthingsmexican.com
MEXICAN CONCHAS RECIPE - VANILLAQUEEN
From vanillaqueen.com
CONCHAS - MEXICAN SWEET BREAD - AMANDA'S COOKIN'
From amandascookin.com
TRADITIONAL MEXICAN CONCHAS SWEET BREAD RECIPE | TASTING TABLE
From tastingtable.com
DAIRY-FREE CONCHA RECIPE {MEXICAN PAN DULCE} - ¡HOLA! JALAPEÑO
From holajalapeno.com
HOW TO MAKE CONCHAS MEXICANAS RECIPE - TABLESPOON.COM
From tablespoon.com
HOW TO MAKE CONCHAS MEXICANAS | PAN DULCE - YOUTUBE
From youtube.com
HOW TO MAKE MATCHA CONCHAS (MATCHA PAN DULCE)
From miminewman.com
15 BEST MEXICAN STREET FOOD RECIPES | ALLRECIPES
From allrecipes.com
HOW TO MAKE CONCHAS - THE NEW YORK TIMES
From nytimes.com
AUTHENTIC MEXICAN CONCHA RECIPE – MEXICO IN MY KITCHEN
From allthingsmexican.com
MEXICAN CONCHAS: THE COOKIE-TOPPED BREAD WITH A MYSTERIOUS PAST
From eater.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