[Homemade] Mexican Conchas

Are these a type of sweet bread? It looks like something that my grandmother used to make for me; we’d dip them in milk.

I’m mexican and I think they’re beautiful. I tried baking them once and they turned out horrible, so congratulations on your baking skills! I bet they taste delicious with chocolate abuelita.

Recipe:

Dough

1 cup Whole Milk

3 Teaspoons Dry Active Yeast

5 1/3 cups All-Purpose Flour

1/2 cup Sugar

1 1/4 Teaspoons Fresh Ground Cinnamon

1/2 Teaspoon Fresh Nutmeg grated

1/4 Teaspoon Fresh Ground Cloves

1 Teaspoon Salt

5 Large Eggs, whisked

2 Teaspoons Vanilla Extract

4 Tablespoons Unsalted Butter, softened

Topping:

3/4 cup all-purpose flour

1 cup powdered sugar

4 Tablespoon unsalted butter, softened

2 Tablespoons vegetable shortening

1 ½ teaspoon vanilla extract

¼ teaspoon baking powder

Food coloring

1. ⁠In the bowl of a stand mixer, add 1/4 cup of warm milk. Add a pinch of sugar, and then use a rubber spatula to mix in the yeast. Let your yeast proof for about 10 minutes.
2. ⁠Whisk together the flour, sugar, cinnamon, nutmeg, cloves, and salt in a large bowl, then set it aside.
3. ⁠After the yeast has proofed, pour the rest of the milk into the stand mixer bowl. On low speed, with the hook attachment, slowly pour in the eggs, then the vanilla. Take your flour mixture and add it one cup at a time. Once all of the flour has been incorporated, increase the speed to medium, and add in the butter.
4. ⁠Increase the speed to high, and knead the dough for 5 minutes, then transfer the dough to a greased bowl. (Will be sticky. Oil your hands to move it.)
5. ⁠Cover your bowl with plastic wrap and place it a warm dark place. Proof your dough for an hour and half, or until it has doubled in size.
6. ⁠While the dough proofs, make the topping.
7. ⁠In a large bowl, whisk together the flour, powdered sugar, baking powder, and kosher salt. Add in the vanilla, then the butter and vegetable shortening, and use your hands to work it into the flour mixture until everything comes together. If you’re adding food coloring gel, add it in at this time. (I split the dough into three and colored it pink, purple, and teal.) Chill slightly.
8. ⁠Once the dough has risen punch it down. If your dough is sticky, make sure to grease your hands and flour the surface you’ll be working on. Turn the dough out onto a cutting board then cut the round into 12 (3.75 oz) balls.
9. ⁠Line two baking sheets with parchment paper then place 6 of the dough balls, evenly spaced, on one of the baking sheets, then the rest on the second baking sheet.
10. ⁠Take your topping and divide it into 12 equal sized balls. If you have a tortilla press, place the streusel ball in between two sheets of plastic and use the press to flatten the dough, and if you don’t simply use the bottom of a pie dish to flatten it. (To get the marbling effect I did, take a third portion of each of the 12 colored balls and form a new ball, then flatten.)
11. ⁠Place the topping over each of the balls of dough, then use a concha cutter and push it down gently over the topping to score it, if you don’t have one, simply use a knife to score in the pattern.
12. ⁠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.
13. ⁠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. Serve warm.

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They look wonderful

I’m Mexican and I approve this post.

I had one for the first time last week, it was not what I was expecting and it was delicious. Yours look even better.

I’ve been craving these for MONTHS

Looks amazingly delicious.

THANK YOU OP!

Invita 🙁

Omg I always wondered how these where made my favorite pan dulce

Damn they be lookin good, I haven’t had one in forever

not gonna lie they be looking kinda THICC

Smells like home