Conchas (Mexican Sweet Bread)
Serves: 3
Jolie Turcotte
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2.5 tsps
Yeast1 cup
Water (warm)1 cup
Evaporated Milk2 cup
White Sugar1 tsp
Salt1 cup
Butter1
Egg1 cup
All-Purpose Flour2 tsps
Ground Cinnamon1 tsp
Vanilla ExtractDirections:
1
In a large bowl, stir together the yeast and warm water
2
Mix in the milk, 3/8 cup sugar, 1/3 cup melted butter, salt, egg and half of the flour
3
Gradually mix in the remaining flour, and 1/2 teaspoon cinnamon
4
Turn the dough out onto a floured counter to knead as soon as it pulls together enough
5
Knead for 6 to 8 minutes, until smooth and elastic
6
Place in a large greased bowl, and turn the dough to coat
7
Cover, and let rise in a warm place until doubled, about 1 hour
8
Make the topping while the dough rises
9
In a medium bowl, beat 2/3 cup sugar and 1/2 cup butter until light and fluffy
10
Stir in the flour until the mixture is the consistency of thick paste
11
Divide into two parts, and place one part in a separate bowl
12
Mix cinnamon into one half, and vanilla into the other half
13
When the dough is done rising, cut into 12 even-sized pieces
14
Shape into balls, and place on a greased cookie sheet, spacing about 3 inches apart
15
Divide each bowl of topping into 6 balls, and pat flat
16
Place circles of topping on top of the dough balls patting down lightly
17
Use a knife to cut grooves in the topping like a clam shell
18
Cover and let rise until doubled, about 45 minutes
19
Preheat the oven to 375 degrees F (190 degrees C)
20
Bake for 20 minutes, or until lightly golden brown