Conchas Mexican Sweet Bread Recipe
Conchas are a traditional Mexican sweet bread with a crunchy topping. Perfect for breakfast or a snack.
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Ingredients
Dough
- 4 cups all-purpose flour
- 1 cup milk warm
- ½ cup sugar
- 2 ¼ teaspoon active dry yeast
- ½ cup unsalted butter softened
- 2 large eggs
- 1 teaspoon salt
Topping
- ½ cup unsalted butter softened
- ½ cup sugar
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder optional, for chocolate topping
Instructions
- In a large mixing bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let it sit for 5 minutes until foamy.
- Add the remaining sugar, eggs, butter, and salt. Mix well.
- Gradually add the flour, one cup at a time, until a dough forms. Knead the dough for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- Meanwhile, prepare the topping by mixing butter, sugar, flour, and vanilla extract until a thick paste forms. Divide the topping into two parts and add cocoa powder to one part if making chocolate topping.
- Once the dough has risen, punch it down and divide it into 12 equal pieces. Shape each piece into a ball and place them on a baking sheet lined with parchment paper.
- Flatten a piece of topping and place it on top of each dough ball. Use a knife to score the topping in a shell pattern.
- Cover the conchas with a damp cloth and let them rise for another 30 minutes.
- Preheat the oven to 350°F (175°C). Bake the conchas for 15-20 minutes or until lightly golden.
- Let the conchas cool on a wire rack before serving.
Nutritional Value
Calories: 250kcal | Carbohydrates: 40g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 80mg | Fiber: 1g | Sugar: 15g | Vitamin A: 200IU | Calcium: 50mg | Iron: 2mg
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