Breakfast,  Desserts,  Featured

The Most Delicious Mexican Bread: Conchas

Every time, I go to a Mexican bakery, I feel like I am in a candy store. The bread is colorful, sugary, and makes me feel like a kid again. In my opinion, conchas resembles all the same feelings. This sweet and fluffy bread has a colorful cinnamon topping that makes the bread irresistible to eat.

In the last month, my husband and I have made conchas twice. What we love is that this bread is sweet without being too overpowering. Typically, conchas are eaten during breakfast. We eat it with black coffee and after that we are ready to start our day!

Ingredients

  • Starter
  • 3/4 Cup Of Water

  • 2 Tbs of Instant Yeast

  • 1 Cup of All Purpose Flour

  • Dough
  • 1 1/4 Tsp of Salt

  • 1/2 Granulated Sugar

  • 3 Tbs of Butter

  • 2 Large Eggs

  • 1 Egg Yolks (Reserve Egg White- For Topping)

  • 2 Tbs of Vanilla Extract

  • Topping
  • 1/2 Granulated Sugar

  • 1 Tsp of Cinnamon

  • 5 Tbs of Soft Unsalted Butter

  • 2/3 Cups of All Purpose Flour

  • 1 Egg White

Directions

  • The Starter
  • Combine the starter ingredients in a medium mixing bowl, cover the bowl with plastic wrap, and let rest for 1 hour. After an hour is should be quite bubbly.
  • The Dough
  • In a bowl of Mixer fitted with a dough hook add the prepared starter, and dough ingredients.
  • Mix the dough mixture with dough hook for 15 minutes. It should form a smooth, sticky, and elastic dough. Resist the urge to add more flour. Yes, this dough is sticky! It won’t clean the sides of the bowl.
  • Cover and let the dough rise in the mixing bowl (or in another bowl, if desired) for 60 to 90 minutes. It should doubled in size; it may be a bit slow, so allow it plenty of time.
  • The Topping
  • Mix together the sugar, salt, cinnamon, and softened butter until smooth. Stir in the flour in two additions, mixing to make a thick paste. Cover the bowl and set the topping aside.
    Note: If you want to dye the topping you can add food coloring now.
  • Creating the Conchas
  • Transfer the dough to a floured work surface, and divide it into 10 pieces. Roll each into a ball.
  • Place the balls of dough parchment-lined baking sheet, leaving some space between them
  •  Divide the topping into 10 portions. Flatten each portion into a 3″ to 4″ disk by rolling it into a ball and flattening with your palms. Kinda like making a burger patty.
  • Lightly beat the egg white. Brush the top of each shaped roll with some of the beaten white, then add one of the disks of topping.
  • Rise, Score and Bake
  • Let the rolls rise for 30 to 45 minutes, covered, until they’re noticeably puffy.  While the rolls are rising, preheat your oven to 350°F.
  • Just before baking, use a sharp knife to cut designs into the topping; don’t cut into the dough. 
  • Bake for 18 to 24 minutes, until they are a light golden brown. Let me cool slightly and enjoy warm!

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