Conchas (Mexican sweet bread). Make the topping while the dough rises. Stir in the flour until the mixture is the consistency of thick paste. Add melted butter, eggs and mix together again to lightly combine.
Conchas are a soft and sweet Mexican bread with a white topping that resembles the surface of a seashell. 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). You can have Conchas (Mexican sweet bread) using 15 ingredients and 18 steps. Here is how you achieve it.
Ingredients of Conchas (Mexican sweet bread)
- It’s 3 tsp of active dry yeast.
- Prepare 1/2 cup of warm water (105°-115°F).
- It’s 1/2 cup of lukewarm milk (scalded then cooled).
- You need 1/3 cup of granulated sugar.
- It’s 1/3 cup of butter (softened).
- It’s 1 tsp of salt.
- It’s 1 of egg.
- It’s 3 1/2 cup of all-purpose flour (possibly 4 cups).
- Prepare of flavored topping dough.
- You need 1/3 cup of granulated sugar.
- You need 1/4 cup of butter (or margarine).
- Prepare 1/2 cup of all-purpose flour.
- It’s 1 tsp of ground cinnamon.
- Prepare 1/4 tsp of vanilla.
- Prepare 1 1/2 tsp of orange zest.
Do NOT store conchas (or Mexican Sweet Bread) in the refrigerator. You can freeze them for longer storage, but they won’t be the same. If you are making conchas bread pudding, you can use frozen conchas. I love the spicy flavors, but will admit, I had never tried any Mexican baked goods.
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..
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. 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! Authentic Mexican Conchas Recipe Mexican conchas is a delicious sweet bread that you can find anywhere in Mexico and which goes great with a delicious atole or hot chocolate. Keep reading to find out how to make this delicious bread. Conchas are also known as Pan Dulce and Sweet Bread.