Conchas The Beautiful Shell Inspired Mexican Sweet Bread 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 a 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. Mix in 2 cups flour, milk, sugar, melted butter, egg, and salt until combined. gradually mix in remaining 2 cups flour and cinnamon until dough comes together. turn dough out onto a floured surface and knead until smooth and elastic, 6 to 8 minutes. place in a large greased bowl; turn dough to coat.
Conchas Mexican Sweet Bread Chicano Eats Place a kitchen towel over your balls of dough, and place the cookie sheets in a warm spot to let the conchas proof for 20 25 more minutes to double in size. once the conchas have doubled in size, preheat your oven to 350 degrees then place them in the oven and bake for 15 16 minutes. let the conchas rest for about 8 10 minutes before serving. In the bowl of a stand mixer fitted with the paddle attachment, beat 2 cups flour, sugar, yeast, and salt at low speed until combined. in a small saucepan, heat evaporated milk, ⅓ cup water, and. Step 6 – make the topping. whisk the powdered sugar and flour together in a bowl. use clean hands to work in the butter until the mixture is crumbly and streusel like. transfer half of the filling into a separate bowl. stir the vanilla extract into one half of the topping, and the cocoa powder into the other half. 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.
Conchas Traditional Mexican Sweet Bread Step 6 – make the topping. whisk the powdered sugar and flour together in a bowl. use clean hands to work in the butter until the mixture is crumbly and streusel like. transfer half of the filling into a separate bowl. stir the vanilla extract into one half of the topping, and the cocoa powder into the other half. 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. In a cup or bowl, heat the milk in the microwave in 15 second increments or on the stove until it's just warm to the touch. a thermometer should read around 110°f 115°f. stir in the yeast and 1 tablespoon of the sugar. loosely cover with plastic wrap and let it stand for 5 minutes until it gets very foamy. Put into a lightly greased bowl, turning once to coat both sides. cover and allow to rise at room temperature until doubled in size, approximately 1 to 1 1 2 hours. while the bread rises, make the topping. in an electric mixing bowl, beat the sugar and butter together until light and fluffy.
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