Conchas (Mexican sweet bread). All Reviews for Conchas (Mexican Sweet Bread). Mexican conchas are one of my favorite types of pan dulce, and I know I'm not alone! I've received so many requests from readers over the last few years to post a concha recipe and I'm happy to say that I finally did it!
This is where the concha gets its name, since "concha" means "shell" in Spanish. The classic color of the topping is white, but it can also be pink, yellow, or brown (which is chocolate flavored). I have conchas to share with you today! 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)
- It's 3 tsp of active dry yeast.
- You need 1/2 cup of warm water (105°-115°F).
- You need 1/2 cup of lukewarm milk (scalded then cooled).
- It's 1/3 cup of granulated sugar.
- It's 1/3 cup of butter (softened).
- You need 1 tsp of salt.
- You need 1 of egg.
- Prepare 3 1/2 cup of all-purpose flour (possibly 4 cups).
- Prepare of flavored topping dough.
- It's 1/3 cup of granulated sugar.
- You need 1/4 cup of butter (or margarine).
- You need 1/2 cup of all-purpose flour.
- Prepare 1 tsp of ground cinnamon.
- You need 1/4 tsp of vanilla.
- It's 1 1/2 tsp of orange zest.
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. 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! Invest some time making these sweet, streusel-topped Mexican breakfast buns and the results will be well worth it.
Conchas (Mexican sweet bread) step by step
- 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..
Concha: A sweet bread roll covered in a cookie crust, it's traditionally flavored with either vanilla or chocolate — though conchas are Everyday Shapes. Many Mexican sweet breads are shaped like their ingredients — so even if you don't recognize the name, the visual of the pastry might give you. Concha (plural conchas, meaning "shell" in Spanish) is a traditional Mexican sweet bread roll (pan dulce). 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.
