Conchas Blancas Mexican Sweet Bread Recipes

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.

CONCHAS BLANCAS

Steps:

• TO MAKE THE DOUGH, dissolve the yeast in the milk. Separately, combine 4 cups of the bread flour with the granulated sugar in a mixer with the hook attachment. Add the dissolved yeast and mix lightly. Add the salt and the eggs, one at a time, while mixing on low speed until the mixture starts to come together. Scrape the sides, increase the speed to medium, and continue to mix until a smooth and elastic dough forms, about 10 minutes. Add the butter little by little, increase the speed to medium-high, and mix until the dough looks smooth and shiny but doesn't tear when you stretch it lightly, 8 to 10 minutes. If it is too sticky, add the remaining 1/2 cup flour, little by little, and avoid the temptation to add too much.
• Lightly oil a large bowl and place the dough inside. Cover with a slightly damp towel or plastic wrap and let sit in a warm place (about 70°F) until doubled in size, 60 to 80 minutes. Gather the edges together and flip over so that the bottom is now the top, and cover with plastic wrap. Refrigerate overnight (chilling it will slow the fermentation process and the dough will be easier to shape).
• Remove the dough from the refrigerator, uncover, and place a towel on top. Leave the dough to rise in a warm place (about 70°F) to come to room temperature, about 1 hour. Meanwhile, prepare the topping.
• TO MAKE THE TOPPING, combine the all-purpose flour, baking powder, salt, and confectioner's sugar in a large bowl. (If using cocoa powder, add it now.) Cream the butter in a separate bowl, add the flour mixture, and mix until well combined. Add the vanilla and mix well.
• Divide the dough into 2-ounce pieces (about the size of a tennis ball) and roll tightly by cupping your hands and pressing as you roll it over the table (use only a little flour if it starts to stick). Place on a parchment paper-lined baking sheet about 1 inch apart and press down with the palm of your hand so it looks like a dome.
• Roll a gumball-size amount of topping in your hands and flatten it so that it covers the dome of dough. Score with the tip of a sharp paring knife to make parallel curved lines to resemble a seashell. Let sit at room temperature until doubled in size and the dough springs back when pressed lightly on the side, 35 to 45 minutes.
• Preheat the oven to 350°F.
• Bake the conchas until the bottoms and sides are golden, 30 to 40 minutes. Allow to cool, if you can resist.

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.