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.
To this day, someone always brings a bag of assorted Mexican sweet breads from a local bakery on Sundays for dessert and at least half of the bread in there is conchas.
I have conchas to share with you today!
These babies were a labor of love.
Hello everybody, it's Brad, welcome to my recipe page. Today, we're going to make a special dish, conchas/mexican sweet bread. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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/Mexican Sweet Bread is one of the most favored of current trending meals on earth. It's simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Conchas/Mexican Sweet Bread is something that I've loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can cook conchas/mexican sweet bread using 16 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Conchas/Mexican Sweet Bread:
- {Take of For Bread :.
- {Make ready 75 gr of warm milk.
- {Make ready 15 gr of dry active yeast.
- {Take 500 gr of bread flour.
- {Make ready 100 gr of granulated sugar.
- {Get 30 gr of whole milk powder.
- {Make ready 5 of large eggs.
- {Prepare 7 gr of salt.
- {Get 125 gr of unsalted butter.
- {Get of For Filling :.
- {Prepare 24 cubes of salted butter (about 5 grams each).
- {Take of For Topping :.
- {Make ready 2/3 cup (135 grams) of granulated sugar.
- {Make ready 1/2 cup (113 gr) of unsalted butter (room temperature).
- {Get 1 teaspoon of vanilla extract.
- {Get 1 cup (130 gr) of all purpose flour.
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. 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! Concha (plural conchas, meaning "shell" in Spanish) is a traditional Mexican sweet bread roll (pan dulce).
Steps to make Conchas/Mexican Sweet Bread:
- Add 1 tbsp of sugar and yeast into the warm milk. Mix well then let stand until frothy (about 5 minutes)..
- 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)..
- Put the dough in a greased big bowl. Cover with plastic wrap and allow it to rise in a warm place until doubled..
- 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..
- 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..
- 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..
- 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..
- Preheat oven to 350°F. Bake the buns for 10 minutes or until lightly brown.
- Store the leftovers in an airtight container..
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. These lightly sweet rolls are popular throughout Mexico, usually purchased in the morning for breakfast. The bread base of a concha is the same dough used for Pan de Muertos, Rosca de Reyes, and Pan de Huevo. Do NOT store conchas (or Mexican Sweet Bread) in the refrigerator.
So that is going to wrap this up for this special food conchas/mexican sweet bread recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
