Conch Rolls Recipes

CONCHAS (MEXICAN SWEET-TOPPED BUNS)

Steps:

• Dissolve yeast in warm water in large bowl.
• Stir in milk, sugar, butter, salt, egg and 2 cups of the flour.
• Beat until smooth.
• Stir in enough remaining flour to make dough easy to handle.
• Turn onto a lightly floured surface.
• Knead until smooth and elastic, about 5 minutes.
• Place in a large greased bowl, then turn greased side up.
• Cover and let rise in a warm place until double, about 1 1/2 hours.
• The dough is ready if it leaves an indentation when touched.
• Meanwhile, prepare Flavored Topping Dough.
• Punch dough down; divide into 12 equal pieces.
• Shape each piece into a ball; place on greased cookie sheet.
• Flavored Topping Dough.
• Beat sugar and margarine until light and fluffy.
• Stir in flour until mixture is the consistency of thick paste.
• Divide into 3 equal parts.
• Stir cinnamon into one part, vanilla extract into one part and orange peel into one part.
• Divide each part of dough into 4 equal pieces.
• Pat each piece into a 3-inch circle.
• Place 1 circle of Topping Dough on each ball of dough, shaping it down over the ball.
• Make 5 or 6 cuts across the topping, using a table knife, to form a shell pattern.
• Cover and let rise until double - about 40 minutes.
• Heat oven to 375 degrees F (190 celsius).
• Bake buns until golden brown, about 20 minutes.

DUTCH CRUNCH ROLLS

Steps:

• Combine 1 1/4 cup warm water and 2 teaspoons yeast in a large bowl; stir until yeast is dissolved. Stir in 2 1/2 teaspoons sugar. Let stand until yeast forms a creamy foam, about 10 minutes.
• Sift 1 cup all-purpose flour, 1 cup bread flour, and 1 teaspoon salt together in a separate bowl. Stir into the yeast mixture. Add remaining all-purpose and bread flour, 1/2 cup at a time, until dough pulls away from the side of the bowl.
• Place dough on a lightly floured surface; knead until smooth, about 8 minutes. Transfer to a greased bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.
• Punch dough down and cut into 9 equal pieces. Press down on each piece with your palm and roll against the work surface to form into a ball.
• Place balls of dough on a baking sheet lined with parchment paper. Cover with greased plastic wrap; let rise until puffy, 40 to 50 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Combine rice flour, 1 cup warm water, vegetable oil, 2 tablespoons sugar, 2 tablespoons yeast, and 1/4 teaspoon salt in a bowl to make topping. Let rest for 5 minutes.
• Spread topping thickly over tops and sides of the rolls.
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool on a wire rack.

CONCHAS

Steps:

• In a large bowl, mix sugar, yeast, salt, cinnamon and 2 cups flour. In a small saucepan, heat milk and butter to 120° -130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a stiff dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, to make streusel, in a large bowl, beat butter, flour, sugar and vanilla until combined. Divide in half. Mix chocolate into 1 half; set aside. Punch down dough. Divide dough into 12 portions; form each into a 3-in. oval. Place 2 in. apart on parchment-lined baking sheets. In a small bowl, whisk egg with milk; brush over dough. Divide plain streusel into 6 portions; roll each into a 3-in. circle. Place over half the rolls. Repeat with chocolate streusel and remaining rolls. Using a sharp knife, cut through streusel on top of rolls to resemble a clamshell. Cover with kitchen towels; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 375°. Brush rolls with remaining egg wash. Bake until tops are lightly browned, 15-20 minutes. Remove to a wire rack to cool completely.

CONCHAS (MEXICAN SWEET BREAD)

Steps:

• In a large bowl, stir together the yeast and warm water. Mix in the milk, 3/8 cup sugar, 1/3 cup melted butter, salt, egg and half of the flour. Gradually mix in the remaining flour, and 1/2 teaspoon cinnamon. Turn the dough out onto a floured counter to knead as soon as it pulls together enough.
• Knead for 6 to 8 minutes, until smooth and elastic. Place in a large greased bowl, and turn the dough to coat. Cover, and let rise in a warm place until doubled, about 1 hour.
• Make the topping while the dough rises. In a medium bowl, beat 2/3 cup sugar and 1/2 cup butter until light and fluffy. Stir in the flour until the mixture is the consistency of thick paste. Divide into two parts, and place one part in a separate bowl. Mix cinnamon into one half, and vanilla into the other half.
• When the dough is done rising, cut into 12 even-sized pieces. Shape into balls, and place on a greased cookie sheet, spacing about 3 inches apart. Divide each bowl of topping into 6 balls, and pat flat. Place circles of topping on top of the dough balls patting down lightly. Use a knife to cut grooves in the topping like a clam shell. Cover and let rise until doubled, about 45 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Bake for 20 minutes, or until lightly golden brown.

10 BEST WAYS TO COOK WITH CONCH MEAT

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious conch recipe in 30 minutes or less!

CONCH SPRING ROLLS

Steps:

• In a large pot of boiling water, cook conch for 1 hour. Using a meat grinder, grind finely. In a large bowl, combine conch, peppers, onions, capers, chopped cilantro and lime juice. Season to taste with salt and pepper. Wrap small amounts of the conch mixture in the spring roll skins, roll, and brush on the beaten egg with a pastry brush to seal the rolls.
• Add oil to a depth of 3 inches in a large pot and heat to 375 degrees F. Carefully add the spring rolls to the hot oil and fry for 3 to 5 minutes, turning once, or until the rolls float to the surface of the oil. Drain on paper towels and serve immediately with the Orange "Sofrito" Sauce.
• To a medium saucepan, add orange juice and bring to a simmer. Add rice vinegar, sugar, and sofrito. In a small bowl, whisk cornstarch and water together and add slowly add to pan, whisking to blend. Let simmer for 2 to 3 more minutes and then remove from heat. Cover and chill in the refrigerator. Serve chilled with the spring rolls.
• In a blender, combine all ingredients and puree until smooth.

CLASSIC DINNER ROLLS

Steps:

• Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
• Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
• Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.

CONCHAS AS MADE BY MAYA RECIPE BY TASTY

Steps:

• Make the dough: Add the milk to a microwave-safe liquid measuring cup. Microwave in 10-second intervals until the milk reaches 110-115°F (43-46°C). Add 1 teaspoon of sugar and the yeast to the milk and whisk to incorporate. Let sit for about 10 minutes, until very foamy.
• Pour the milk mixture into a large bowl, then add the eggs and vanilla. Whisk until well combined.
• Add the flour, remaining tablespoon of sugar, and salt and stir with a rubber spatula until a sticky dough comes together.
• Add the butter, 1 piece at a time, and work into the dough with your hands, making sure that each piece is incorporated before adding the next. The dough should be shiny, smooth, and elastic.
• Use the empty butter wrappers to grease the inside of a clean large glass bowl.
• Transfer the dough to the greased bowl, using a bench scraper or rubber spatula. Cover with a kitchen towel and let the dough rise in a warm, draft-free place for 1-2 hours, until doubled in size.
• Remove the towel and place plastic wrap directly over the dough's surface. Refrigerate for 1 hour to chill so the dough is easier to shape.
• Make the shell topping: In a medium bowl, cream the butter and powdered sugar with a hand mixer on medium speed until light and fluffy, about 5 minutes. Add the flour, baking soda, and salt. Continue beating on low speed until the mixture is smooth, 3-5 minutes.
• Add the pink food coloring and stir thoroughly with a spatula until the color is homogenous.
• Line 2 baking sheets with parchment paper.
• Turn the chilled dough out onto a lightly floured surface. With a bench scraper or knife, gently divide the dough into 10 equal pieces.
• Shape the pieces into balls by gently pulling the edges of the dough out and underneath, pinching at the bottom, forming a taut surface.
• Place 5 dough balls on each prepared baking sheet and cover with kitchen towels. Let rise in a warm, draft-free place for 1-2 hours, until doubled in size.
• Preheat the oven to 350°F (180°C).
• Scoop 1 tablespoon of the shell topping onto a piece of wax paper and roll into a ball. Place another piece of wax paper on top and roll out to a 4-inch (10 cm) circle, slightly larger than the risen dough balls. Repeat with the remaining topping so you have 10 circles total.
• Gently lay a circle of shell topping over each dough ball, pressing it lightly onto the surface. If the edges of the shell topping are sticking out, gently tuck them down and underneath the dough.
• Using a paring knife, slice lines through just the topping layer to create a shell pattern, being careful not to cut into the dough.
• Bake the conchas for 25 minutes, rotating halfway through. Let cool for 5-10 minutes before serving.
• Enjoy!

AN OUTSTANDING CONCH FRITTERS

Steps:

• 1 Tbsp thyme 1 Tbsp parsley 1 Tbsp oregano 1 Tbsp celery seed 1 Tbsp habanero sauce (e.g. Melindas) 3/4 Tbsp salt (Not More! At least initially!) 1/2 Tbsp basil 1/2 Tbsp cumin powder 1/2 tsp black pepper.
• Pound conch with a rolling pin until it has flattened out (especially the thick and hard "foot"), then dice into small pieces.
• Mix in lime juice and tomato paste with conch in small bowl.
• In separate large bowl, dice pepper, onion and garlic. Mix in spices.
• Mix in conch mixture. Mix in flour, baking powder and eggs.
• The mixture should be fairly thick, if you take spoon of it and turn it upside down it should stick there for a few seconds.
• If too thin, add more flour.
• If too thick, add a little milk.
• You could also substitute a little beer for the milk if you like.rec Get a couple of plates with napkins or paper towels handy, as well as a tablespoon, a teaspoon, a fork, and a metal device for scooping stuff out of hot oil.
• Heat a pot of about 2 inches of cooking oil on medium heat. Stir after a few minutes.
• Oil should be ready after 7 or 8 minutes, don't heat too fast or oil and fritters will burn.
• Scoop up 1 tablespoon of fritter mixture, scrape it into oil with teaspoon.
• Let cook for about 2 minutes, then roll it over with fork (they float) and let cook on other side for about 2 minutes or until lightly browned.
• Scoop out with scooper and let drain on napkin plate. Let cool a bit and then taste. Carefully adjust seasonings in remainder of batter to taste. Repeat this procedure of making one fritter until you have the spices just right. The recipe may seem like a lot of spices, but they lose their strength when mixed with all that stuff and cooked.
• Serve with lemon or lime wedges, some more habenero sauce, and plenty of cold beverages.
• And be careful with that hot oil. Excessive alcohol consumption and playing around with hot oil definitely do NOT mix.
• Enjoy! PS: If you don't want to make these fritters but you are in Florida, the best that I HAVE found in a re staurant are at the Calpyso Restaurant and Raw Bar in Pompano.
• (I have no connection other than I have been a good customer there since 1990 and I think the owners are great folks). Charlie Byrne * Delray Beach, FL *.