Conchas are a traditional Mexican sweet bread characterized by their shell-like appearance. They are soft, sweet, and perfect for breakfast or a snack.
Preparation time
1h 40min
Cooking time
20min
Ingredients
12 Servings
- 7 g active dry yeast
- 625 g all-purpose flour
- 125 g all-purpose flour
- 2 g cinnamon
- 125 g confectioners' sugar
- 2 eggs
- 120 ml milk
- 5 g salt
- 55 g shortening
- 100 g sugar
- 115 g unsalted butter
- 5 ml vanilla extract
- 240 ml warm water
Directions
Step 1
In a large bowl, mix 625g flour, 100g sugar, and 5g salt.
Step 2
Dissolve 7g yeast in 240ml warm water and let it sit for about 5 minutes or until it becomes frothy.
Step 3
Add the yeast mixture, 115g melted butter, 2 eggs, 120ml milk, and 5ml vanilla extract to the flour mixture. Mix until a dough forms.
Step 4
Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
Step 5
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
Step 6
In a separate bowl, mix 125g confectioners' sugar, 55g shortening, 125g flour, and 2g cinnamon to make the topping. Mix until it forms a crumbly dough.
Step 7
Divide the risen dough into 12 equal parts and shape them into balls. Place them on a baking sheet lined with parchment paper.
Step 8
Flatten each ball slightly and cover it with a piece of the topping dough, pressing gently to adhere.
Step 9
Use a sharp knife to create a shell pattern on the topping.
Step 10
Cover the shaped conchas with a damp cloth and let them rise for another 30 minutes.
Step 11
Preheat the oven to 180°C (350°F) and bake the conchas for about 20 minutes or until they are lightly golden.
Step 12
Let the conchas cool on a wire rack before serving.