Conchas Recipes

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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.

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-TOPPED BUNS)



Conchas (Mexican Sweet-Topped Buns) image

Make and share this Conchas (Mexican Sweet-Topped Buns) recipe from Food.com.

Provided by Karen From Colorado

Categories     Breads

Time 3h20m

Yield 12 Conchas

Number Of Ingredients 14

3 teaspoons active dry yeast
1/2 cup warm water (105 degrees F to 115 degrees F or 40 to 46 celsius)
1/2 cup lukewarm milk (scalded, then cooled)
1/3 cup granulated sugar
1/3 cup butter, softened
1 teaspoon salt
1 egg
3 1/2-4 cups all-purpose flour
1/3 cup granulated sugar
1/4 cup butter or 1/4 cup margarine
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1 1/2 teaspoons orange zest

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.

Nutrition Facts : Calories 290.4, Fat 10.2, SaturatedFat 6.1, Cholesterol 40.6, Sodium 285.2, Carbohydrate 44.1, Fiber 1.5, Sugar 11.2, Protein 5.7

CONCHAS



Conchas image

Provided by Food Network

Time 1h27m

Yield 20 conchas

Number Of Ingredients 14

2 tablespoons milk
1/2 teaspoon dry yeast
1 1/3 cups bread flour
Scant 1/4 cup sugar
1 egg
Pinch salt
1/4 teaspoon pure vanilla extract
1/2 stick butter, softened, cut into 3 pieces
1/3 cup lard
1/3 cup confectioners' sugar
1/4 teaspoon baking powder
1/2 teaspoon pure vanilla extract
1/3 cup plus 4 teaspoons flour
Granulated sugar, for sprinkling

Steps:

  • To make the dough: Heat the milk to 110 degrees F. Add the milk and yeast in the bowl of a heavy duty mixer. Let rest about 10 minutes. Add the flour, sugar, egg, salt, and vanilla and, using the dough hook, mix until well combined. Add the butter in 3 equal additions and mix until well combined. Knead in the mixer on low, about 5 minutes. Divide the dough into 1/4-ounce balls.;
  • To make the topping: With an electric mixer, cream the lard and confectioners' sugar together in a bowl. Add the flour, baking powder, and vanilla and mix until combined. Roll out the topping on a floured surface into a thin sheet, about 1/8-inch thick. Use a biscuit cutter or knife to cut out circles that are large enough to cover the top of the dough balls.
  • Preheat the oven to 325 degrees F.
  • Top each dough ball with a circle of topping and sprinkle them with sugar. Using the back of a pairing knife, scratch the image of a shell on the top of each concha. Arrange on a baking sheet lined with parchment paper. Let rise until doubled in size, about 45 minutes. Bake the conchas about 5 to 7 minutes.

CONCHAS



Conchas image

Without a doubt, conchas are the most iconic of Mexican pan dulce, a category that includes sweet rolls, pastries and cookies. They are such an important part of everyday life in Mexico that you're sure to run into one anywhere in the country, as long as there is a panadería or a small grocery nearby. The soft, brioche-style buns are firm enough to hold their shape while carrying a sweet and crumbly topping traditionally engraved with a seashell design. (Special concha molds can be ordered online, but everyday kitchen tools like a wooden popsicle stick or a dinner knife work well, too.) The most popular flavors are vanilla and chocolate. This recipe includes those topping options, as well as a playful café con leche flavor.

Provided by Pati Jinich

Categories     breads, pastries, project

Time 7h30m

Yield 15 buns

Number Of Ingredients 21

4 cups/520 grams all-purpose flour (or bread flour, see Tip), plus more for dusting
7 tablespoons/87 grams granulated sugar
2 teaspoons coarse kosher salt (Morton)
1 tablespoon instant yeast
3/4 cup/175 grams whole milk, at room temperature
4 large eggs, at room temperature
2 teaspoons vanilla extract
13 tablespoons/185 grams unsalted butter, diced and brought to room temperature, plus more for greasing
1 1/2 cups/180 grams confectioners' sugar
1 1/2 cups/184 grams all-purpose flour, plus more as needed
1 cup/180 grams vegetable shortening
1 tablespoon vanilla extract
1 1/2 cups/180 grams confectioners' sugar
1 1/2 cups/184 grams all-purpose flour, plus more as needed
1 cup/180 grams vegetable shortening
1 teaspoon vanilla extract
2 tablespoons instant espresso coffee combined with 2 teaspoons boiling water
1 1/2 cups/180 grams confectioners' sugar
1 1/3 cups/170 grams all-purpose flour, plus more as needed
1 cup/180 grams vegetable shortening
1/4 cup/22 grams cocoa powder combined with 3 tablespoons boiling water

Steps:

  • Make the dough: Whisk the flour, sugar, salt and yeast in the bowl of a stand mixer fitted with the dough hook. Add the milk, eggs and vanilla. Mix on the lowest speed to combine without the flour splattering out of the bowl, about 20 seconds. (If needed, use a spatula to push the flour mixture toward the hook.) Raise speed to medium-high and mix until the dough slaps and pulls away from the sides of the bowl and starts to form a smooth, elastic ball around the hook, 10 to 15 minutes. Stay close to your mixer because it will start jumping all over your counter.
  • Reduce speed to low and add the butter gradually, in 3 to 4 additions. Once all butter is added, increase speed to medium-high. Continue mixing until the dough is again pulling away from the sides of the bowl, loudly slapping it and gathering into a very soft, elastic, silky and shiny mass that hugs the dough hook, 8 to 12 minutes. Again, stay close to your mixer because it will jump. The moment you stop beating the dough, it will relax into the bowl again.
  • Transfer the dough to a large buttered bowl. To activate the gluten further, stretch and fold the dough: Using one or both of your hands, reach down between the greased side of the bowl and the dough, and lift the dough up out of the bowl and fold the dough over itself. Rotate the bowl 90 degrees and repeat the process three more times. Cover the bowl with plastic wrap, place it in the refrigerator for the first rise and let it chill anywhere from 4 hours to 24 hours.
  • Cover three 13-by-18-inch rimmed baking sheets with parchment paper. Cover a small area of your countertop with a light layer of flour. Bring the dough out of the refrigerator and, using your hands or a bench scraper, cut it into 15 pieces, each about 76 grams, which is about a ⅓-cup scoop. One by one, pat each piece of dough into a flat shape on the floured surface, then draw the edges into the center, working your way around, pinching the dough together into the center of what should now be a ball. Turn the ball over, cup it with your hand and move it in circles, rolling it over the counter for a few seconds to make a neater round. Repeat with the remaining conchas and place 5 equally spaced balls on each of the 3 prepared baking sheets. Make sure there is a bit of flour on the counter before pressing each piece of dough, as the dough is very sticky.
  • Make your preferred topping (see Tip): Combine all the ingredients for the selected topping flavor in the bowl of a stand mixer fitted with the paddle attachment and mix on the lowest speed until the ingredients begin to combine, about 20 to 30 seconds. Raise the speed to medium and mix to form a glossy and smooth mixture, about 2 minutes.
  • Fill a small bowl halfway with warm water to wet your hands while you work to divide and shape the topping. Portion the topping with a soup spoon to create 15 portions that are about 30 grams each. Wet your hands thoroughly and roll one portion of the topping into a ball. Set the ball in one palm and, using the other hand, pat it out into a 3½-inch round, as if you were patting a thick tortilla. (The topping is very sticky and soft, like a thick frosting, so you should moisten your hands as needed.) Place the round disk over a concha and slide your fingers around the edges of the topping, pressing it lightly around the rim to gently adhere to the bun. The topping should not go all the way down to the parchment paper, but be at least about ¼ inch from it. Repeat to top the remaining conchas, keeping your hands wet throughout.
  • To make a shell pattern, dip a concha mold into flour to coat and very gently press the mold on the topping from one side to the other in a rolling motion, doing so swiftly and with determination as you move from side to side. (Dipping the mold in flour prevents it from sticking to the topping and prevents the topping from peeling away from the dough.) The mold should make a shell-shaped mark on the concha topping, merely indenting it without breaking through to the dough. If you don't have a concha mold, you can make the shape with a dinner knife by dipping it in flour and marking each concha with curves, lines or squares, but avoiding piercing through to the dough.
  • Cover the conchas with clean kitchen towels and set in a warm, draft-free area of your kitchen until they puff considerably, anywhere from 1½ to 2 hours. (They don't need to double in size.) At this point, the shaped toppings may have spread slightly, opening a bit more into the indented shapes.
  • Heat the oven to 375 degrees. Bake the conchas until golden brown and even more puffed, about 20 to 22 minutes. (If all three sheet pans don't fit in the oven at once, you can simply bake the third batch after you've baked the first two.) Remove from the oven.
  • Let rest for a few minutes before serving. Conchas are best the day they are baked, but can be stored in an airtight container for up to 4 days.

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



Conchas image

Conchas, the faintly sweet buns that are made fresh every morning at bakeries in Mexico, are perfect with hot, milky coffee. Their name, meaning "shells," comes from the pretty, sugary scalloped topping that covers each bun. The chef Gabriela Cámara, of Contramar in Mexico City, says that cooks in Mexico rarely bake conchas at home, but she developed a recipe out of necessity when cooking at Cala, her restaurant in San Francisco. At lunchtime, she splits leftover conchas to make sandwiches, which she says are especially good with spicy fillings.

Provided by Julia Moskin

Categories     breakfast, lunch, snack, breads, pastries

Time 3h15m

Yield 12 buns

Number Of Ingredients 16

2 1/4 teaspoons active dry yeast (1 package)
1/2 cup/120 milliliters warm water
1/2 cup/120 milliliters warm milk
1 teaspoon plus 1/2 cup/100 grams granulated sugar
1/2 cup/110 grams unsalted butter, softened at room temperature, plus more for greasing
1 teaspoon kosher salt
2 eggs, at room temperature
4 cups/500 grams all-purpose flour
1 teaspoon vegetable oil
1/3 cup/40 grams confectioners' sugar
1/4 cup/30 grams all-purpose flour
1/4 cup/30 grams almond flour
1/4 cup/55 grams cold unsalted butter, cut into small cubes
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Pinch of kosher salt

Steps:

  • Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine yeast, water and milk. Add 1 teaspoon granulated sugar and let sit until foamy, 5 to 10 minutes.
  • Add the remaining 1/2 cup granulated sugar, the butter, salt, eggs and flour. Mix on medium speed until the dough forms a smooth, elastic ball that pulls away from the bowl. It should be just a little bit sticky, not completely dry like bread dough. Use your hands to lightly coat the dough ball with the oil, then return it to the bowl. Cover with a dish towel and set aside to rise in a warm place until doubled, about 2 hours.
  • When the dough has risen, butter two baking sheets. Punch the dough down lightly and use a knife or bench scraper to divide it into 12 balls (75 to 80 grams each). Arrange on the buttered baking sheets.
  • Make the topping: Combine the ingredients in a medium bowl and use your fingers to mix and rub together until the mixture has the consistency of cookie dough. Divide the topping into 12 balls (each one will be about 13 grams, if you want to be exact about it). One by one, use your fingers to press and pinch each ball into a thin circle about 3 inches across. (You could also do this on a work surface, placing the ball between two pieces of parchment paper).
  • Drape a flattened topping circle over the top of each bun, completely covering it. Lightly press any loose edges into the sides of the bun, making a snug coat on top.
  • To make a shell pattern, use a sharp knife to slash parallel lines in the topping over the top of each bun - or you could make a spiral pattern, or score the tops in a criss-cross diamond pattern. Cover with a dish towel and set aside in a warm place to rise for 30 minutes.
  • Meanwhile, heat the oven to 375 degrees. Bake buns until lightly browned on the tops and sides, about 20 minutes, rotating the pans after 10 minutes.
  • Serve warm, or let cool and store overnight in an airtight container. Reheat gently or serve at room temperature.

CONCHAS AS MADE BY MAYA RECIPE BY TASTY



Conchas As Made By Maya Recipe by Tasty image

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

⅓ cup whole milk
1 tablespoon sugar, plus 1 teaspoon divided
.25 oz active dry yeast, 0.25 ounce (7 G)
3 large eggs, room temperature, beaten
2 teaspoons vanilla extract
2 ½ cups all purpose flour, plus more for dusting
1 ½ teaspoons kosher salt
2 sticks unsalted butter, softened, cut into tablespoons, wrappers reserved
6 tablespoons unsalted butter
6 tablespoons powdered sugar
½ cup all purpose flour
⅛ teaspoon baking powder
⅛ teaspoon kosher salt
2 drops pink gel food coloring

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

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From wideopeneats.com


SOPA DE CONCHAS (MEXICAN SHELL SOUP) - THRIFT AND SPICE
2022-03-05 Put garlic cloves, onion, tomatoes, ground cumin, chicken bouillon and three cups of water in a blender and blend until smooth. About a minute. Set aside for later use. Heat up oil in a pot over medium heat. When hot add the pasta. Toast pasta for about 7 minutes or until it most of it develops a golden brown color.
From thriftandspice.com


CONCHAS RECIPE - TIFFIN AND TEA
2020-09-02 Add the butter slowly and beat on medium/high for 10 – 15 minutes. Place the dough on a floured surface and shape into a ball. Place in a greased bowl, cover with a damp cloth/cling film and rest in a warm place for 2 hours or until doubled in size. Once the dough is ready, divide into 18 pieces.
From tiffinandteaofficial.com


CINNAMON CONCHAS | KING ARTHUR BAKING
Transfer the dough to a greased or floured work surface, and divide it into 10 pieces (about 89g each). Roll each into a ball. Place the balls of dough onto a greased or parchment-lined baking sheet, leaving some space between them. To finish the rolls: Divide the topping into 10 portions (about 24g each).
From kingarthurbaking.com


TRADITIONAL MEXICAN CONCHAS SWEET BREAD RECIPE | TASTING TABLE
2022-01-13 Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm, draft-free place (75 …
From tastingtable.com


MINI CONCHAS RECIPE - 2022 - GRAB FOR EATS
Step 1: First off, warm ¾ cup of milk to 110°F. But you can also mix the milk as it is, but as it is a cold day, it is better to warm this up. If you use cold milk, add warm water to maintain a pleasant, cozy temperature. Step 2: Now add the sugar with milk. Here add …
From grabforeats.com


CONCHAS (MEXICAN SWEET BREAD) - MAMá MAGGIE'S KITCHEN
2018-10-23 How to Change the Color of the Toppings: For yellow conchas, add a few drops of yellow food coloring to the sugar topping. For pink conchas, add a few drops of red food coloring. Add softened butter to the mixer. Mix for 1 minute. Add powdered sugar and flour to the mixer.
From inmamamaggieskitchen.com


THE BEST AUTHENTIC MEXICAN CONCHAS RECIPE - ALL THINGS MEXICAN
Start by combining 1 tbsp of flour and and 1 tbsp of sugar with the warm milk and the yeast. Mix well and let rest for 10 minutes. In a large bowl with a stand mixer, add the rest of the flour, the cinnamon, and the sugar and the yeast mixture from above and mix well. Add the eggs one at a time and continue mixing.
From allthingsmexican.com


HOW TO MAKE CONCHAS: HOMEMADE CONCHAS RECIPE - 2022
2020-11-08 How to Make Conchas: Homemade Conchas Recipe. Written by the MasterClass staff. Last updated: Nov 8, 2020 • 2 min read. Named for their signature seashell pattern, conchas are a staple item in the windows of panaderias (Mexican bakeries) across …
From masterclass.com


CONCHAS - PATI JINICH
Using the paddle attachment, mix on low speed until the dough comes together to form one mass. Place the concha topping dough between two sheets of plastic wrap or parchment paper. Roll the dough out to 4mm. Place on a sheet pan and into the freezer for 15 minutes (this helps with achieving a clean cut disc). Cut the cold concha topping with a ...
From patijinich.com


SWEET CONCHAS! - PATI JINICH
2010-01-29 Start the mixer over low speed. Meanwhile, add the active dry yeast to 1/2 cup lukewarm water and stir until creamy and well dissolved. Stir it into the flour mixture, and let it continue beating, now over medium speed, for about 3 to 4 minutes. Incorporate the unsalted butter, keep on beating for 3 to 4 minutes more.
From patijinich.com


MANTECONCHAS RECIPE - SAVOR THE FLAVOUR
2020-05-01 How to Make. Gather the ingredients. You'll need bread flour, yeast, salt, eggs, butter, sugar, vanilla extract, and milk. Pour the flour into a mixing bowl and add the salt and yeast on opposite sides. Stir each one into the flour, making sure that the salt doesn't touch the yeast directly. Add the sugar and softened butter.
From savortheflavour.com


RECIPES - BAKEMARK
Mix the dough following the directions provided on each bag of Trigal Dorado Concha Mix for a small batch. Let the dough rest for 15 minutes. Mix both sugars and the all-purpose shortening on low for 1 minute, then on medium for 3 minutes. Add pastry flour and …
From bakemark.com


SOPA DE CONCHAS RECIPE | MEXICAN PASTA SHELL SOUP
2022-03-13 Instructions. Heat a large pot to medium-high and pour in the olive oil. Pour the 2 cups of shells into the pot and continuously stir to prevent burning until they turn a golden brown color. Once you achieve a golden brown color, add in the water, granulated Knorr bouillon, and tomato sauce. Stir until combined.
From imhungryforthat.com


CONCHAS DE MAíZ | KING ARTHUR BAKING
Combine the flour, sugar, yeast, milk, and eggs in the bowl of a stand mixer. Mix on medium-low speed with the dough hook until the dough is fairly elastic, about 5 minutes. Sprinkle the salt on top of the dough and mix on medium-low speed for about 2 minutes. Add the butter and mix on medium speed for about 8 minutes, stopping to scrape the ...
From kingarthurbaking.com


MEXICAN CONCHAS RECIPE | RECIPES.NET
2022-05-11 In a large bowl, stir together the yeast and warm water. Mix in the milk, 3/8 cup sugar, ⅓ cup melted butter, salt, egg and half of the flour.
From recipes.net


CONCHAS (MEXICAN SWEET BREAD) RECIPE - RECIPES.NET
2022-03-25 In a medium bowl, cream the butter and powdered sugar with a hand mixer on medium speed for about 5 minutes until light and fluffy. Add the flour, baking soda, and salt. Continue beating at low speed for 3 to 5 minutes until the mixture is smooth. Add the pink food coloring and stir thoroughly with a spatula until the color is homogenous.
From recipes.net


CONCHAS- MEXICAN SWEET BREAD RECIPE + VIDEO - THAI CALIENTE
2022-01-07 Cover with a clean kitchen towel, and allow to rise again for 1 hour in a warm area or proofing oven. After an hour, Preheat oven to 375 degrees F. Place Conchas in the oven and bake for 15-18 minutes. Conchas should be slightly …
From thaicaliente.com


CONCHAS: MEXICAN SWEET BREAD | GONNANEEDMILK
Directions for Bread: Dissolve the yeast in the water in a large bowl. Add milk, sugar, butter, salt, eggs and 2 cups of flour. Mix with a spatula. Gradually add the 2 cups of remaining flour and cinnamon. Put on a floured surface and knead only until a dough forms, about 8 minutes.
From gonnaneedmilk.com


CONCHAS - VEGAN MEXICAN FOOD
Step 7. Put your conchas in the oven for 30 minutes or until golden brown at 350 F. Step 8. Take out from the oven using a heat-resistant glove and let them cool a little bit. Step 9. Enjoy your freshly baked conchas with your friends and family with a …
From veganmexicanfood.com


30 CONCHAS RECIPES IDEAS IN 2021 - FOOD NEWS
Apr 27, 2021 - Explore Cathy Rendon's board "Conchas recipe", followed by 277 people on Pinterest. See more ideas about conchas recipe, mexican sweet breads, conchas. 20 Conchas ideas in 2021. Add 2/3 cup sugar, beat until well mixed. Stir in 1 cup flour, 2 teaspoons cinnamon, and vanilla. Punch down the dough then cover an let stand ten minutes. Divide dough into 12 …
From foodnewsnews.com


CONCHAS (MEXICAN PAN DULCE) - A COZY KITCHEN CONCHAS RECIPE
2019-03-08 To freeze, bake them and allow them to cool completely. Place on a baking sheet and transfer to the freezer and chill for 1 hour. Transfer the pan dulce to a freezer-safe container and/or freezer-safe bag and freeze for up to 3 months. To thaw, place on a baking sheet on a kitchen counter.
From acozykitchen.com


HOW TO MAKE CONCHAS | RECIPE FOR AUTHENTIC MEXICAN PAN …
2021-06-12 Cover and let the conchas rise a second time for 1 hour. Step 8: Bake. Preheat oven to 375°. Bake for 30-32 minutes or until the bread is golden brown. (Start watching earlier if you’re making smaller conchas.) Remove from oven and let cool. How to Store Conchas. To keep the conchas fresh, store in a tightly sealed container for up to 4 days.
From tasteofhome.com


CONCHAS (MEXICAN SWEET BREAD) - COOKIST.COM
Making the Conchas. Start by mixing the flour, yeast, sugar, and salt in the bowl of your stand mixer. Beat in butter, followed by the eggs and vanilla. Lower the speed on your mixer, then add in the milk slowly. Keep beating the dough for 5 to 7 minutes or until it comes away cleanly from the sides of the bowl.
From cookist.com


BETTER BAKING ACADEMY: CONCHAS - BAKE FROM SCRATCH
Instructions. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and confectioners’ sugar at low speed until combined, 1 to 2 minutes. Beat in egg yolk and vanilla. In a small bowl, whisk together flour, baking powder, and salt. Add flour mixture to butter mixture, and beat at low speed until combined and a dough ...
From bakefromscratch.com


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