CONCHAS RECIPE
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
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
PAN DULCE - MEXICAN SWEET BREAD
You cannot have one of these unless you have a cup of coffee or hot chocolate and a good friend sitting at your kitchen table with you talking about the lastest "chisme". I remember going to the local panaderia with my Nana and picking up some pan dulce if she knew she had company coming. I would sit at her plastic covered table cloth and not have to worry about any drips as I dipped my bread into the cafe con leche and listened as the conversations flowed around me. I wish I had had this recipe back then and I would have made it for her. This recipe is different from others in that you can make it the night before and then stick it in the oven in the morning and serve it to those you love!
Provided by cookiedog
Categories Breads
Time 13h
Yield 12 large rolls
Number Of Ingredients 13
Steps:
- Stir together 1 cup of the flour, the yeast, salt, sugar, and powdered milk. Add shortening, egg, and hot water.
- Beat at medium speed with an electric mixer for 2 minutes. Add another cup of flour and beat at hight speed for 2 minutes. Stir in remaining flour and mix well.
- Turn onto lightly floured board. Dough will be soft and sticky. Do not knead but gently turn dough several times with a spatula to lightly coat with flour. Cover loosely with plastic wrap and allow to rest 20 minutes. Meanwhile, grease 2 baking sheets and make topping.
- Topping: Cream butter and sugar. Add egg yolk and cinnamon and blend. Add flour and mix well. Mixture may be crumbly. (I had to add a lot more flour at this point- maybe even 1 1/2 cups).
- Rolls: With floured hands, divide dough into 12 pieces and shape into round, flat buns. Place on greased baking sheets.
- Sprinkle equal amounts of topping over each bun and press lightly into dough.
- Loosely cover rolls in plastic wrap and refrigerate 4 to 12 hours. remove from refrigerator, uncover, and let stand while preheating oven to 400°F Bake for 15 minutes.
Nutrition Facts : Calories 350.1, Fat 12.5, SaturatedFat 6.6, Cholesterol 54.8, Sodium 290, Carbohydrate 52.6, Fiber 1.6, Sugar 18.8, Protein 7.2
SWEET TAMALES (TAMALES DULCES)
Tamales de dulce, or sweet tamales, are a Mexican specialty. They are made with sweet corn dough and can be filled with different sweet fillings like chocolate or fruit. These sweet tamales are perfect for any occasion and easy to make!
Provided by Mely Martínez
Categories Desserts
Time 1h30m
Number Of Ingredients 9
Steps:
- Place butter and sugar in a medium size bowl and, with the help of a mixer, beat for a couple of minutes until it has a creamy texture. About 2 minutes.
- In a larger bowl, mix Masa Harina, baking Powder and raisins. Stir well and then add the warm water little by little.
- While mixing the dry ingredients with the water, add the drops of red food coloring. Mix well to have a uniform color.
- Once you've incorporated the food coloring into the dough, it will look slightly pink. Now add the butter and sugar mixture.
- Beat the dough with your hands or a wooden spoon, as the dough is somehow too heavy to work with your mixer unless you have a Heavy Duty Stand Mixer like Kitchen Aid. The dough will be ready when it looks fluffy and creamy, like a very soft ice cream. If your dough seems too dry, add a little more water. The consistency has to be very soft.
- Drain the corn husks from the soaking water. Place about 1/3 cup of the dough over the corn husk and wrap the tamal. If you're also making savory tamales, you can tie the sweet tamales in order to differentiate them from the savory ones. Keep assembling the rest of the tamales.
- Place the tamales standing up in your steam pot (Tamalera), add about an inch of hot water, cover with corn husks, aluminum foil or a plastic bag, and then cover with the pot lid. Cook for 1 to 1 1/4 hour at medium heat. Add more hot water if needed to avoid burning the tamales.
Nutrition Facts : ServingSize 1 Tamal, Calories 153 kcal, Carbohydrate 15 g, Protein 2 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 24 mg, Sodium 5 mg, Fiber 1 g, Sugar 1 g
PAN DULCES
These Mexican sweet buns are great to make during the winter time, especially for Christmas! People love the sugar topping that browns when they bake.
Provided by Teresa Brignoni
Categories Bread Yeast Bread Recipes
Time 2h40m
Yield 16
Number Of Ingredients 11
Steps:
- Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter, stir until melted and pour into a large bowl to cool.
- Dissolve yeast in the milk mixture. Mix in 1/3 cup sugar, salt, eggs and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Divide the dough into 16 equal pieces and form into rounds. With a rolling pin, roll the rounds into oval buns. Place them onto two lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- While the bread rises, make the topping: In a small bowl, stir together 1/2 cup sugar, 2/3 cup flour, butter until a crumb mixture forms. Stir in the egg yolks until well blended. Crumble the topping over the rolls so the entire surface is covered.
- Bake in preheated oven for 15 to 20 minutes, or until sugar topping is lightly browned.
Nutrition Facts : Calories 289.5 calories, Carbohydrate 45.2 g, Cholesterol 69.2 mg, Fat 9.1 g, Fiber 1.3 g, Protein 6.4 g, SaturatedFat 5.2 g, Sodium 213.6 mg, Sugar 11.3 g
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