Best Conchas Mexican Sweet Bread Recipes

CONCHAS (MEXICAN SWEET BREAD)

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.

CONCHAS BLANCAS MEXICAN SWEET BREAD

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.