Recipe of Award-winning Conchas/Mexican Sweet Bread

by Ruiyibio

Conchas/Mexican Sweet Bread. Invest some time making these sweet, streusel-topped Mexican breakfast buns and the results will be well worth it. 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.

Conchas get their name from their round shape and their striped, seashell-like appearance. A concha consists of two parts, a sweetened bread roll, and a crunchy topping. 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!

Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, conchas/mexican sweet bread. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Conchas/Mexican Sweet Bread is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Conchas/Mexican Sweet Bread is something which I have loved my whole life. They’re fine and they look wonderful.

Invest some time making these sweet, streusel-topped Mexican breakfast buns and the results will be well worth it. 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.

To begin with this recipe, we have to prepare a few components. You can cook conchas/mexican sweet bread using 16 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Conchas/Mexican Sweet Bread:

  1. Get of For Bread :.
  2. Get of warm milk.
  3. Get of dry active yeast.
  4. Take of bread flour.
  5. Prepare of granulated sugar.
  6. Prepare of whole milk powder.
  7. Get of large eggs.
  8. Get of salt.
  9. Get of unsalted butter.
  10. Prepare of For Filling :.
  11. Take of salted butter (about 5 grams each).
  12. Take of For Topping :.
  13. Make ready of granulated sugar.
  14. Prepare of unsalted butter (room temperature).
  15. Prepare of vanilla extract.
  16. Prepare of all purpose flour.

Sweet Bread literally translates to pan dulce in Spanish. While concha in English translates to seashell. Makes sense given that conchas look like seashells! When I moved back to California after I graduated college, I realized I literally knew nothing about Mexican food.

Instructions to make Conchas/Mexican Sweet Bread:

  1. Add 1 tbsp of sugar and yeast into the warm milk. Mix well then let stand until frothy (about 5 minutes)..
  2. Add the flour, the remaining sugar, powdered milk, eggs and yeast mixture into a heavy duty mixer bowl with dough hook. Knead until everything is well blended. Add salt. Knead until the dough comes together. Add butter. Knead until smooth and elastic (if the dough is being stretched it will not get torn and look transparant)..
  3. Put the dough in a greased big bowl. Cover with plastic wrap and allow it to rise in a warm place until doubled..
  4. While waiting for the dough to proof, make the topping Put the sugar, butter and vanilla extract into a mixer bowl. Beat until light and fluffy. Stir in flour and mix until a thick dough forms. Divide dough into as many flavor as you want. Add flavor or food colors. Knead until well mixed. Cover pieces with plastic wrap and put in the fridge until ready for use..
  5. When the dough is ready, turn it out onto a lightly floured surface. At this point, take the topping out of the fridge. Divide the dough into 24 even pieces. Fill each dough with one cube salted butter and shape each piece into a ball (make sure to pinch the dough really well so the filling will not leak). Place the dough buns on a parchment-lined baking sheet. Flatten each of them a little bit..
  6. Devide the topping into 24 pieces. Sprinkle flour onto work surface lightly. Roll out each pieces into a round shape as same as the diameter of the bun surface..
  7. Transfer the topping rounds to the buns using an offset spatula. If the paste doesn’t want to stick naturally, use a pastry brush to apply dots of water on the underside before applying to the buns. Score lines into the topping to resemble the ridges on a seashell by using a small knife with a pointing tip. Allow the buns to rise on the baking sheet until doubled in size..
  8. Preheat oven to 350°F. Bake the buns for 10 minutes or until lightly brown.
  9. Store the leftovers in an airtight container..

I have conchas to share with you today! These babies were a labor of love. I started developing the recipe for back in August, and because they need a good amount of attention, I only got to test them a few times. There are a few things I learned, and I'm happy to share. Prep time is also part of the rise time.

So that’s going to wrap it up for this special food conchas/mexican sweet bread recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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