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
CONCHAS BLANCAS
Ah, the conchas! These wonderful soft breads with their crunchy shelllike topping are a favorite in Mexico. This particular recipe is based on one made by Irving Quiros, a pastry instructor at the Colegio Superior de Gastronomía in Puebla. The dough is almost like a brioche, and the buttery bun makes wonderful, melt-in-your-mouth conchas. To make a chocolate topping, substitute 3 tablespoons cocoa powder for 3 tablespoons flour.
Yield makes 18
Number Of Ingredients 13
Steps:
- TO MAKE THE DOUGH, dissolve the yeast in the milk. Separately, combine 4 cups of the bread flour with the granulated sugar in a mixer with the hook attachment. Add the dissolved yeast and mix lightly. Add the salt and the eggs, one at a time, while mixing on low speed until the mixture starts to come together. Scrape the sides, increase the speed to medium, and continue to mix until a smooth and elastic dough forms, about 10 minutes. Add the butter little by little, increase the speed to medium-high, and mix until the dough looks smooth and shiny but doesn't tear when you stretch it lightly, 8 to 10 minutes. If it is too sticky, add the remaining 1/2 cup flour, little by little, and avoid the temptation to add too much.
- Lightly oil a large bowl and place the dough inside. Cover with a slightly damp towel or plastic wrap and let sit in a warm place (about 70°F) until doubled in size, 60 to 80 minutes. Gather the edges together and flip over so that the bottom is now the top, and cover with plastic wrap. Refrigerate overnight (chilling it will slow the fermentation process and the dough will be easier to shape).
- Remove the dough from the refrigerator, uncover, and place a towel on top. Leave the dough to rise in a warm place (about 70°F) to come to room temperature, about 1 hour. Meanwhile, prepare the topping.
- TO MAKE THE TOPPING, combine the all-purpose flour, baking powder, salt, and confectioner's sugar in a large bowl. (If using cocoa powder, add it now.) Cream the butter in a separate bowl, add the flour mixture, and mix until well combined. Add the vanilla and mix well.
- Divide the dough into 2-ounce pieces (about the size of a tennis ball) and roll tightly by cupping your hands and pressing as you roll it over the table (use only a little flour if it starts to stick). Place on a parchment paper-lined baking sheet about 1 inch apart and press down with the palm of your hand so it looks like a dome.
- Roll a gumball-size amount of topping in your hands and flatten it so that it covers the dome of dough. Score with the tip of a sharp paring knife to make parallel curved lines to resemble a seashell. Let sit at room temperature until doubled in size and the dough springs back when pressed lightly on the side, 35 to 45 minutes.
- Preheat the oven to 350°F.
- Bake the conchas until the bottoms and sides are golden, 30 to 40 minutes. Allow to cool, if you can resist.
CONCHAS
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
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 (MEXICAN SWEET-TOPPED BUNS)
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
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
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
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 BLANCAS MEXICAN SWEET BREAD
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
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
More about "conchas blancas recipes"
CONCHAS DE VAINILLA RECIPE | BON APPéTIT
From bonappetit.com
5/5 (2)Estimated Reading Time 7 minsServings 12
- Whisk yeast and milk in the bowl of a stand mixer to combine. Let sit 10 minutes for yeast to dissolve.
- Whisk eggs, granulated sugar, and salt in a small bowl. Add egg mixture, milk powder, and 3 cups bread flour to yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Fit bowl onto stand mixer fitted with dough hook and mix on medium speed until dough comes together but is still slightly tough, about 3 minutes. Increase speed to medium high and beat, adding butter a piece at a time and waiting until absorbed before adding the next piece, until dough is smooth, elastic, and very tacky but pulls away from sides of bowl (dough will look broken as you add the butter, but don’t worry; it will eventually come together), about 15 minutes. This may seem like a long knead time, but it will improve the final texture of the bread.
- Cover bowl tightly and chill until doubled in volume, at least 12 hours. Letting dough rise in the fridge for a longer period of time will produce a dough with the best flavor, but if you don’t have the time, cover dough and let rise in a warm (about 80° is ideal), draft-free spot until doubled in volume, 35–50 minutes. The visual cue is more important here than the time. How long your dough takes to proof will depend on how warm your kitchen is. You don’t want to overproof the dough, so check it at 35 minutes. Finished dough will smell buttery and yeasty and have doubled in size. If it is not there, check again in 10 minutes.
- Gently deflate dough by pressing it down and folding it over onto itself. Repeat until completely deflated.
BLACK-AND-WHITE CONCHAS RECIPE | BON APPéTIT
From bonappetit.com
4.9/5 (16)Estimated Reading Time 8 minsServings 12
- Whisk yeast and milk in the bowl of a stand mixer to combine. Let sit 10 minutes for yeast to dissolve.
- Whisk eggs, granulated sugar, and salt in a small bowl. Add egg mixture, milk powder, and 3 cups bread flour to yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Fit bowl onto stand mixer fitted with dough hook and mix on medium speed until dough comes together but is still slightly tough, about 3 minutes. Increase speed to medium high and beat, adding butter a piece at a time and waiting until absorbed before adding the next piece, until dough is smooth, elastic, and very tacky but pulls away from sides of bowl (dough will look broken as you add the butter, but don’t worry; it will eventually come together), about 15 minutes. This may seem like a long knead time, but it will improve the final texture of the bread.
- Cover bowl tightly and chill until doubled in volume, at least 12 hours. Letting dough rise in the fridge for a longer period of time will produce a dough with the best flavor, but if you don’t have the time, cover dough and let rise in a warm (about 80° is ideal), draft-free spot until doubled in volume, 35–50 minutes. The visual cue is more important here than the time. How long your dough takes to proof will depend on how warm your kitchen is. You don’t want to overproof the dough, so check it at 35 minutes. Finished dough will smell buttery and yeasty and have doubled in size. If it is not there, check again in 10 minutes.
- Gently deflate dough by pressing it down and folding it over onto itself. Repeat until completely deflated.
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From mexicoinmykitchen.com
4.9/5 (300)Calories 339 per servingCategory Breads
- 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.
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