Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, conchas/mexican sweet bread. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
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. The classic color of the topping is white, but it can also be pink, yellow, or brown (which is chocolate flavored).
Conchas/Mexican Sweet Bread is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Conchas/Mexican Sweet Bread is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have conchas/mexican sweet bread using 16 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Conchas/Mexican Sweet Bread:
- Prepare For Bread :
- Prepare 75 gr warm milk
- Get 15 gr dry active yeast
- Prepare 500 gr bread flour
- Prepare 100 gr granulated sugar
- Make ready 30 gr whole milk powder
- Make ready 5 large eggs
- Make ready 7 gr salt
- Get 125 gr unsalted butter
- Prepare For Filling :
- Prepare 24 cubes salted butter (about 5 grams each)
- Get For Topping :
- Get 2/3 cup (135 grams) granulated sugar
- Get 1/2 cup (113 gr) unsalted butter (room temperature)
- Make ready 1 teaspoon vanilla extract
- Take 1 cup (130 gr) 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. Concha (plural conchas, meaning "shell" in Spanish) is a traditional Mexican sweet bread roll (pan dulce). Conchas get their name from their round shape and their striped, seashell-like appearance.
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.
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! 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. Sweet Bread literally translates to pan dulce in Spanish.
So that is going to wrap this up with this special food conchas/mexican sweet bread recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
