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We hope you got benefit from reading it, now let's go back to conchas/mexican sweet bread recipe. You can cook conchas/mexican sweet bread using 16 ingredients and 9 steps. Here is how you do that.
The ingredients needed to make Conchas/Mexican Sweet Bread:
- Provide of For Bread :.
- Use 75 gr of warm milk.
- Take 15 gr of dry active yeast.
- Provide 500 gr of bread flour.
- Prepare 100 gr of granulated sugar.
- Provide 30 gr of whole milk powder.
- Prepare 5 of large eggs.
- Get 7 gr of salt.
- Prepare 125 gr of unsalted butter.
- Get of For Filling :.
- Take 24 cubes of salted butter (about 5 grams each).
- Provide of For Topping :.
- Take 2/3 cup (135 grams) of granulated sugar.
- Get 1/2 cup (113 gr) of unsalted butter (room temperature).
- Use 1 teaspoon of vanilla extract.
- Take 1 cup (130 gr) of all purpose flour.
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..
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. These lightly sweet rolls are popular throughout Mexico, usually purchased in the morning for breakfast.
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