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Conchas are a delightful Mexican sweet bread that combines a soft, fluffy dough with a crunchy, sugary topping. Perfect for breakfast or a snack, these treats are a staple in Mexican bakeries. The contrast between the pillowy bread and the crisp topping is simply irresistible. Let's dive into making these delicious conchas at home!
Conchas Mexican Sweet Bread Recipe
Ingredients:
- 4 cups all-purpose flour
- 1 cup sugar
- 1 tbsp active dry yeast
- 1 tsp salt
- 1 cup warm milk
- 0.5 cup softened unsalted butter
- 2 large eggs
- 0.5 cup softened unsalted butter
- 0.5 cup sugar
- 1 cup all-purpose flour
- 1 tsp vanilla extract
Instructions:
- In a large mixing bowl, combine flour, sugar, yeast, and salt.
- Add warm milk, softened butter, and eggs. Mix until a dough forms.
- Knead the dough for about 10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- For the topping, mix softened butter, sugar, flour, and vanilla extract until smooth.
- Divide the dough into 12 equal pieces and shape into balls. Place on a baking sheet.
- Flatten a piece of topping dough and place it on top of each dough ball. Score the topping with a knife to create a shell pattern.
- Let the dough rise again for 30 minutes.
- Preheat the oven to 350°F (175°C). Bake for 20 minutes or until lightly golden.
- Let cool before serving.
What You Will Need
Read more: Sweet Tea Recipe
What you will need to make Conchas Mexican Sweet Bread
- All-purpose flour: Forms the base of the dough, providing structure and texture essential for the bread's soft, fluffy interior.
- Sugar: Adds sweetness to the dough and topping, enhancing the overall flavor and creating a tender crumb.
- Active dry yeast: Leavens the dough, making it rise and giving the bread its light, airy texture.
- Warm milk: Activates the yeast and adds moisture, resulting in a softer, richer dough.
- Softened unsalted butter: Adds richness and flavor to both the dough and topping, making the bread tender and delicious.
- Large eggs: Provide structure and moisture, helping to bind the ingredients together and enrich the dough.
- Vanilla extract: Enhances the flavor of the topping, adding a sweet, aromatic note that complements the bread.
Tools and Instruments Required
What tools/instruments will be needed to make Conchas Mexican Sweet Bread Recipe
- Mixing bowl: Essential for combining dry and wet ingredients to form the dough.
- Measuring cups: Ensures accurate measurements of flour, sugar, and milk.
- Measuring spoons: Necessary for precise amounts of yeast, salt, and vanilla extract.
- Stand mixer: Helps knead the dough efficiently, saving time and effort.
- Baking sheet: Provides a flat surface for dough balls to rise and bake evenly.
- Knife: Used to score the topping, creating the signature shell pattern.
- Oven: Bakes the conchas to a perfect golden brown.
Conchas Mexican Sweet Bread Recipe
A traditional Mexican sweet bread with a crunchy topping.
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Ingredients:
Dough
- 4 cups all-purpose flour
- 1 cup sugar
- 1 tbsp active dry yeast
- 1 tsp salt
- 1 cup milk warm
- 0.5 cup unsalted butter softened
- 2 eggs large
Topping
- 0.5 cup unsalted butter softened
- 0.5 cup sugar
- 1 cup all-purpose flour
- 1 tsp vanilla extract
Instructions:
- In a large mixing bowl, combine flour, sugar, yeast, and salt.
- Add warm milk, softened butter, and eggs. Mix until a dough forms.
- Knead the dough for about 10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- For the topping, mix softened butter, sugar, flour, and vanilla extract until smooth.
- Divide the dough into 12 equal pieces and shape into balls. Place on a baking sheet.
- Flatten a piece of topping dough and place it on top of each dough ball. Score the topping with a knife to create a shell pattern.
- Let the dough rise again for 30 minutes.
- Preheat the oven to 350°F (175°C). Bake for 20 minutes or until lightly golden.
- Let cool before serving.
Notes:
Conchas are best enjoyed fresh but can be stored in an airtight container for a few days.
Read more: White Bread for Bread Machine Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 40gProtein: 5gFat: 8gSaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 50mgIron: 2mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare dough and topping as directed.
- Let dough rise first time.
- Shape dough into balls, add topping.
- Place on baking sheet, cover with plastic wrap.
- Refrigerate up to 24 hours.
- Remove from fridge, let rise 30 minutes before baking.
Freezing Instructions
- After shaping dough balls, add topping.
- Place on baking sheet, freeze until solid.
- Transfer to freezer bags or airtight containers.
- Freeze up to 3 months.
- Thaw in fridge overnight.
- Let rise 30 minutes at room temp before baking.
Conchas, named after their shell-like appearance, often feature a topping made with cocoa powder or cinnamon for extra flavor.
Frequently Asked Questions
FAQ:
How long does it take for the dough to rise?
About 1 hour for the first rise, then another 30 minutes after shaping.
Can I use a stand mixer for kneading?
Yes, a stand mixer with a dough hook works great for kneading.
What if I don't have vanilla extract for the topping?
You can substitute with almond extract or leave it out entirely.
How do I store leftover conchas?
Keep them in an airtight container at room temperature for up to 3 days.
Can I freeze the dough?
Yes, freeze the dough after the first rise. Thaw and let it rise again before baking.
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