CONCHAS AS MADE BY MAYA RECIPE BY TASTY
Maya shows us how she reclaims her culture with this traditional Mexican sweet bread. Conchas are the perfect combination of crispy and soft, vibrant and perfect to be shared with loved ones.
Provided by Rie McClenny
Categories Desserts
Time 3h6m
Yield 10 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 249 calories, Carbohydrate 34 grams, Fat 9 grams, Fiber 1 gram, Protein 6 grams, Sugar 6 grams
CONCHAS (MEXICAN SWEET BREAD)
I got this recipe from my friends mom who owns a Mexican Bakery. When they made these one day for my family they loved them - even my brother who is sooo picky. Now they ask for them all the time. Although they are a little time consuming it is well worth it at the end!
Provided by MelissaAmador
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 2h20m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 394.5 calories, Carbohydrate 58.9 g, Cholesterol 52.4 mg, Fat 14.5 g, Fiber 1.8 g, Protein 7.1 g, SaturatedFat 8.8 g, Sodium 303.1 mg, Sugar 18.6 g
CONCHAS AS MADE BY MAYA RECIPE BY TASTY
Maya shows us how she reclaims her culture with this traditional Mexican sweet bread. Conchas are the perfect combination of crispy and soft, vibrant and perfect to be shared with loved ones.
Provided by Rie McClenny
Categories Desserts
Time 3h6m
Yield 10 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 249 calories, Carbohydrate 34 grams, Fat 9 grams, Fiber 1 gram, Protein 6 grams, Sugar 6 grams
More about "conchas as made by maya recipe by tasty"
TASTY VEGETARIAN - MAKING CONCHAS WITH MAYA
From facebook.com
Author Tasty VegetarianViews 41K
AUTHENTIC MEXICAN CONCHA RECIPE - MEXICO IN MY KITCHEN
From mexicoinmykitchen.com
THE BEST AUTHENTIC MEXICAN CONCHAS RECIPE - MY …
From mylatinatable.com
MEXICAN CONCHAS RECIPE FOR CINCO DE MAYO, A MEXICAN …
From cultureatz.com
MEXICAN CONCHAS RECIPES BEST RECIPES AND RELATED RECIPES
From dewbay.tibet.org
TASTY - MAKING CONCHAS WITH MAYA | FACEBOOK
From facebook.com
BEST CRABS
From gjyg.tele-lunch.pl
ETHNOBOTANY OF MEXICO 2016 LIBRO COMPLETO - ACADEMIA.EDU
From academia.edu
MAKING CONCHAS WITH MAYA • TASTY » DELICIOUS RECIPES AT YOUR …
From fancyameal.com
EASY CONCHA RECIPE - ALEX BECKER MARKETING
From alexbecker.org
MAKING CONCHAS WITH MAYA • TASTY - YUMMY ON A BUDGET
From yummyonabudget.com
HEALTHY MEXICAN DESSERTS : MAKING CONCHAS WITH MAYA • TASTY
From foodstufftoday.com
MAKING CONCHAS WITH MAYA • TASTY - FOODCRAZIES
From foodcrazies.com
CONCHAS AS MADE BY MAYA RECIPE BY TASTY | RECIPE | MEXICAN …
From pinterest.com.au
MAKING CONCHAS WITH MAYA TASTY - ZAKRUTI.COM
From zakruti.com
CONCHAS AS MADE BY MAYA RECIPE BY TASTY | RECIPE
From pinterest.ca
CONCHAS AS MADE BY MAYA RECIPE BY TASTY - FOOD NEWS
From foodnewsnews.com
TASTY - MAKING CONCHAS WITH MAYA | FACEBOOK
From hi-in.facebook.com
42 CONCHAS RECIPE IDEAS IN 2022 - FOOD NEWS
From foodnewsnews.com
TASTY - MAKING CONCHAS WITH MAYA | FACEBOOK
From hi-in.facebook.com
TASTY - MAKING CONCHAS WITH MAYA | FACEBOOK
TASTY - MAKING CONCHAS WITH MAYA | FACEBOOK
HOW TO MAKE CONCHAS - THE NEW YORK TIMES
From nytimes.com
COCONUT CONCHAS — TERESA FINNEY
From teresamadethis.com
MAKING CONCHAS WITH MAYA • TASTY
From irecipe.club
THE BEST AUTHENTIC MEXICAN CONCHAS RECIPE - ALL THINGS MEXICAN
From allthingsmexican.com
MAKING CONCHAS WITH MAYA • TASTY | RESTAURANT IN WEST NEW YORK …
From onlinefood.menu
MEXICAN CUISINE - WIKIPEDIA
From en.wikipedia.org
MAKING CONCHAS WITH MAYA • TASTY - YOUTUBE
From youtube.com
DEMERARA SYRUP COCKTAILS
From mugbfp.tele-lunch.pl
CONCHAS AS MADE BY MAYA RECIPE BY TASTY
From nl.pinterest.com
ROCKY RES POINT
From ing.notizie.calabria.it
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love