Oaxaca Twist Butter Recipes
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
OAXACA OLD-FASHIONED
Some rye or bourbon, sugar, Angostura bitters and a twist: The old-fashioned cocktail is a dependable formula. Here, tequila and mescal take whiskey's place in a south-of-the-border spin on the traditional recipe. Invented in 2007 at Death & Co. in the East Village, by the tequila specialist Philip Ward, this drink quickly started appearing on menus across the country.
Provided by Robert Simonson
Time 2m
Yield One drink
Number Of Ingredients 5
Steps:
- Combine liquids in a cocktail shaker with a generous handful of ice. Stir until well chilled. Strain into a rocks glass filled with ice.
- Hold a lighted match over drink in one hand and orange peel in other hand, with orange side facing flame and about an inch away. Carefully and quickly squeeze orange peel until oils spark. Put out match and drop peel into cocktail.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 5 grams
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