Conchas – Mexican Sweet Bread

 

Mexican food melts my heart. I love the spicy flavors, but will admit, I had never tried any Mexican baked goods. You know how much I love baking, so when I saw the recipe for Conchas, a Mexican sweet bread with a cinnamon topping, in the BHG magazine “Ultimate Mexican”, I knew I had to try it. This was my first time making these, so my topping on some of them slid a bit, but overall they were easy to make and tasted fabulous.

These would be delicious served with Champurrado.

I’m out of town as I type this, so this post is short and sweet, emphasis on sweet :) Here’s the recipe, hope you try them, they are wonderful, though best eaten the same day. These were better warm, so if they have cooled completely, just pop them in the microwave for ten seconds and enjoy.

Conchas (Mexican Sweet Bread)
from BHG Ultimate Mexican magazine

Dough
1 package active dry yeast
1/2 cup warm water (115-120 F)
1/2 cup warm evaporated milk (115-120 F)
1/3 cup sugar
1/3 cup butter, melted
1 egg
1 teaspoon salt
4 cups all purpose flour
1/2 teaspoon ground cinnamon

Topping
1/2 cup butter, softened
2/3 cup sugar
1 cup all purpose flour
2 teaspoons ground cinnamon
1 teaspoon vanilla

In a large bowl stir together yeast and warm water, let stand for ten minutes. Stir in evaporated milk, 1/3 cup sugar, melted butter, egg, and salt. Stir on 2 cups flour. Gradually stir in remaining 2 cups flour and the 1/2 teaspoon cinnamon to make the dough.

Turn dough out onto lightly floured surface. Knead 3-5 minutes, until smooth and elastic. Shape into a ball and transfer to a greased bowl, turn he dough to coat. Cover and let rise until doubled, about 60-75 minutes.

Meanwhile, for the topping, in medium bowl, beat softened butter with mixer on medium for 30 seconds. Add 2/3 cup sugar, beat until well mixed. Stir in 1 cup flour, 2 teaspoons cinnamon, and vanilla.

Punch down the dough then cover an let stand ten minutes. Divide dough into 12 pieces. Roll each piece into a ball and place 3 inches apart on a parchment lined baking sheet. press balls down slightly. Divide topping into 12 balls, pat each ball flat. Place one round of topping onto each dough ball.

use a sharp paring knife to cut grooves in the topping to resemble a scallop shell. Cover rolls and let rise until doubled, about 45 minutes.

Meanwhile, preheat oven to 375 F. Bake rolls 18-20 minutes, or until light golden brown. Remove from baking sheet and cool on wire racks.

Conchas – Mexican Sweet Bread

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Author: Amanda Davis

Ingredients

Dough

• ▢ 1 package active dry yeast
• ▢ ½ cup warm water 115-120 F
• ▢ ½ cup warm evaporated milk 115-120 F
• ▢ ⅓ cup sugar
• ▢ ⅓ cup butter melted
• ▢ 1 egg
• ▢ 1 teaspoon salt
• ▢ 4 cups all purpose flour
• ▢ ½ teaspoon ground cinnamon

Topping

• ▢ ½ cup butter softened
• ▢ ⅔ cup sugar
• ▢ 1 cup all purpose flour
• ▢ 2 teaspoons ground cinnamon
• ▢ 1 teaspoon vanilla

Instructions

• In a large bowl stir together yeast and warm water, let stand for ten minutes. Stir in evaporated milk, 1/3 cup sugar, melted butter, egg, and salt. Stir on 2 cups flour. Gradually stir in remaining 2 cups flour and the 1/2 teaspoon cinnamon to make the dough. 
• Turn dough out onto lightly floured surface. Knead 3-5 minutes, until smooth and elastic. Shape into a ball and transfer to a greased bowl, turn he dough to coat. Cover and let rise until doubled, about 60-75 minutes.
• Meanwhile, for the topping, in medium bowl, beat softened butter with mixer on medium for 30 seconds. Add 2/3 cup sugar, beat until well mixed. Stir in 1 cup flour, 2 teaspoons cinnamon, and vanilla.
• Punch down the dough then cover an let stand ten minutes. Divide dough into 12 pieces. Roll each piece into a ball and place 3 inches apart on a parchment lined baking sheet. press balls down slightly. Divide topping into 12 balls, pat each ball flat. Place one round of topping onto each dough ball. 
• Use a sharp paring knife to cut grooves in the topping to resemble a scallop shell. Cover rolls and let rise until doubled, about 45 minutes. 
• Meanwhile, preheat oven to 375 F. Bake rolls 18-20 minutes, or until light golden brown. Remove from baking sheet and cool on wire racks.

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