Conchas Mexican Sweet Bread Recipes

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CONCHAS RECIPE



Conchas Recipe image

Among all the different kinds of traditional Mexican Pan Dulce ("sweet bread"), Conchas are without a doubt the most popular and recognizable. No other pan dulce is more representative of Mexico and its love of bread.

Provided by Mely Martínez

Categories     Breads

Time 2h

Number Of Ingredients 13

500 grams All-Purpose Flour (plus extra for dusting)
125 grams Sugar
7.5 grams Rapid Rise (or Quick Rising) Instant Yeast. ((SEE NOTES IF USING ACTIVE YEAST))
3 grams Salt
100 grams Non-Salted Butter (at room temperature)
100 ml eggs ((use a measuring cup, it equals about 6-1/2 Tbps ))
5 ml Vanilla extract*
120 ml of Milk (warm.)
100 grams Vegetable Shortening (plus extra to grease the dough and baking sheets)
100 grams Confectioner Sugar
120 grams All-Purpose Flour
5 grams Cocoa powder (for half of the topping, if desired)
5 grams Cinnamon (optional for the white topping)

Steps:

  • Have each ingredient ready and measured (by weight) before starting, and thoroughly read the notes above. Mix the all-purpose flour, yeast, sugar, and salt in the bowl of a stand mixer at medium speed, just to mix it well.
  • Add the butter and mix well (using the stand mixer with the hook attachment), then mix in the eggs and vanilla extract and slowly pour the milk in little by little until the dough looks cohesive (you may need less or more milk, as some flours soak up more liquid than others). Keep beating the mixture for about 7 minutes at medium speed. Add a little more flour around the inside of the bowl (2-3 tablespoons), just enough for the dough to separate from the container. The dough should be soft and slightly sticky.
  • YOUR DOUGH SHOULD FEEL VERY SOFT AND ELASTIC.
  • Place the dough on your floured working table and knead it just enough to shape it into a ball.
  • Place this ball in a large greased bowl to rest. Cover it with plastic wrap (or wax paper) and a kitchen napkin. Let the dough rest in a warm place for about 2 hours until it doubles in size. I usually turn the light on in my oven and place the bowl inside, close to the light. Be aware that if your kitchen is cold, the dough will take longer to rise. Be patient and do not try to proceed to the next step until the mixture has doubled in size.

Nutrition Facts : ServingSize 1 g, Calories 339 kcal, Carbohydrate 47 g, Protein 5 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 37 mg, Sodium 131 mg, Fiber 1 g, Sugar 16 g

CONCHAS (MEXICAN SWEET BREAD)



Conchas (Mexican Sweet Bread) image

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

2 ½ teaspoons yeast
½ cup warm water
½ cup evaporated milk
⅜ cup white sugar
1 teaspoon salt
⅓ cup butter or margarine, melted
1 egg
4 cups all-purpose flour
½ teaspoon ground cinnamon
⅔ cup white sugar
½ cup butter or margarine
1 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon vanilla extract

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 BLANCAS MEXICAN SWEET BREAD



Conchas Blancas Mexican Sweet Bread image

Can be white or black sweet bread. From My Sweet Mexico Gerson. Good cookbook. This has to proof overnight. This is the Mexican sweet bread.

Provided by Dienia B.

Categories     Yeast Breads

Time P2DT35m

Yield 18 serving(s)

Number Of Ingredients 15

1 tablespoon yeast
2 teaspoons yeast
1 1/4 cups milk, scalded
3/4 cup sugar
4 cups flour
1 cup butter, soft
2 teaspoons salt
3 eggs
2 cups flour
1/2 teaspoon baking powder
2 cups powdered sugar
1/2 cup butter, soft
1 teaspoon vanilla
2 teaspoons cinnamon
3 tablespoons cocoa (optional)

Steps:

  • Dissolve yeast in warm milk with sugar.
  • Mix in yeast mixture beat until combined.
  • Add eggs one at a time.
  • Add butter and salt little at a time.
  • Knead until smooth and elastic; put in a greased bowl; let rise until doubled.
  • Flip over, cover with plastic wrap and refrigerate overnight.
  • Next day punch down; let rise until doubled.
  • While dough is rising, prepare topping.
  • If making chocolate, take out 3 tablespoons flour for cocoa.
  • Combine wet to dry.
  • Divide dough into 2 ounce pieces, the size of a tennis ball.
  • If sticky add little flour.
  • Place on parchment paper, flatten to form a dome shape, place 1 inch apart.
  • Roll topping into gumball sized shape and put on dome; flatten out to cover the dome.
  • Score topping 5 times diagonally so it looks like a sea shell.
  • Let rise until dough spring backs.
  • Bake in 350 degree Fahrenheit oven 35 to 45 minutes until bottom and sides are golden.

Nutrition Facts : Calories 399.2, Fat 17.2, SaturatedFat 10.4, Cholesterol 74, Sodium 425.5, Carbohydrate 55, Fiber 1.6, Sugar 21.6, Protein 6.5

CONCHAS



Conchas image

Concha (Mexican sweet bread) is a breakfast or snack pastry found all over Mexico. It has a fluffy brioche-like dough with a crispy streusel topping, scored to resemble a shell. The pastry can come in a variety of colors and other shapes, but I prefer the plain and chocolate streusel. -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 1 dozen.

Number Of Ingredients 15

1/3 cup sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1 teaspoon ground cinnamon
5 to 5-1/2 cups all-purpose flour
1 cup 2% milk
1/2 cup unsalted butter, cubed
2 large eggs, room temperature
1/2 cup unsalted butter, softened
1 cup all-purpose flour
2/3 cup sugar
1 teaspoon vanilla extract
1 ounce semisweet chocolate, ground
1 large egg
2 tablespoons 2% milk

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.

Nutrition Facts : Calories 475 calories, Fat 19g fat (11g saturated fat), Cholesterol 89mg cholesterol, Sodium 229mg sodium, Carbohydrate 67g carbohydrate (19g sugars, Fiber 2g fiber), Protein 9g protein.

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