Homemade Mexican Sweet Bread Conchas

Ingredients

• 4 cups (500g) all-purpose flour 4 cups (500g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 teaspoon salt 1 teaspoon salt
• 2 1/4 teaspoons (1 packet) active dry yeast 2 1/4 teaspoons (1 packet) active dry yeast
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 large eggs 2 large eggs
• 1/4 cup (56g) unsalted butter, softened 1/4 cup (56g) unsalted butter, softened
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the topping: For the topping:
• 1/2 cup (70g) all-purpose flour 1/2 cup (70g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (56g) unsalted butter, softened 1/4 cup (56g) unsalted butter, softened
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Food coloring (optional) Food coloring (optional)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 5g
• Carbohydrates (total, sugars): 40g, 15g
• Protein: 5g
• Fiber: 1g
• Salt: 0.4g

Preparation

1. 1.
   In a large mixing bowl, combine the warm milk and warm water. Sprinkle the yeast over the liquid and let it sit for 5 minutes until foamy.
2. 2.
   Add the sugar, salt, eggs, softened butter, and vanilla extract to the bowl. Mix well until the ingredients are combined.
3. 3.
   Gradually add the flour to the mixture, stirring with a wooden spoon until a dough forms.
4. 4.
   Transfer the dough to a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
6. 6.
   While the dough is rising, prepare the topping by combining the flour, sugar, softened butter, and vanilla extract in a separate bowl. Mix until crumbly. If desired, divide the topping into smaller portions and add food coloring to each portion.
7. 7.
   Once the dough has risen, punch it down to release any air bubbles. Divide the dough into equal-sized portions and shape them into rounds.
8. 8.
   Place the rounds onto a baking sheet lined with parchment paper. Gently press the topping onto each round, creating the shell-like pattern.
9. 9.
   Cover the shaped Conchas with a kitchen towel and let them rise for another 30 minutes.
10. 10.
    Preheat the oven to 350°F (180°C). Bake the Conchas for 15-20 minutes or until golden brown.
11. 11.
    Remove from the oven and let them cool on a wire rack before serving.

Treat your ingredients with care...

• Butter — Make sure the butter is softened at room temperature for easier incorporation into the dough.
• Active dry yeast — Ensure the yeast is fresh and active by checking the expiration date and testing it in warm water with a pinch of sugar before adding it to the dough.
• Topping — If the topping mixture is too crumbly, add a little more softened butter to achieve the desired consistency.

Tips & Tricks

• To enhance the flavor, add a pinch of cinnamon or orange zest to the dough.
• For a more vibrant appearance, use different food coloring for the topping.
• If the dough is too sticky, gradually add a little more flour during the kneading process.
• Allow the Conchas to cool completely before storing them in an airtight container to maintain their freshness.
• Enjoy Conchas with a cup of Mexican hot chocolate for a truly authentic experience.

Serving advice

Serve Conchas warm or at room temperature. They are perfect on their own as a breakfast treat or paired with a hot beverage.

Presentation advice

Arrange the Conchas on a platter, showcasing their beautiful shell-like patterns. Dust them with powdered sugar for an extra touch of elegance.