Mexican sweet bread flavored with cinnamon and topped with a chocolate and orange cookie topping. Conchas are a staple of Latin cuisine that can be enjoyed as a sweet treat for breakfast or as an afternoon snack.
Course Breakfast, Snack
Cuisine Mexican
Prep Time 30 minutesminutes
Cook Time 25 minutesminutes
RisingTime 4 hourshours
Total Time 55 minutesminutes
Servings 12conchas
Ingredients
Dough
3 & ⅔ Call purpose flour
1package of instant yeast or 2.5 tsp
1Cmilk*
⅓Csugar
1tspsalt
2eggsbeaten
½Cbuttermelted and cooled
1tspcinnamon
Topping
½Cbutterroom temperature
⅔Cwhite sugar
1tsporange zest
¾Call purpose flour
¼Ccocoa powder
1tspvanilla extract
½tspsalt
Instructions
Place the milk in a microwave safe dish and heat the milk in the microwave to 120 degrees by heating in 15-second increments, checking the temperature after each round. It usually takes about 60 seconds.
If the milk gets hotter than 135 degrees, allow it to cool before adding yeast as yeast can die above that temperature. If you don't have a thermometer, you can simply check by putting your finger in the milk; it should be very warm, but not uncomfortably hot. There is also a link to a great digital thermometer above.
Whisk the yeast into the milk and allow it to dissolve. Set the mixture aside for 5-10 minutes or until the mix becomes a bit foamy on top. If nothing is happening, start over because your dough will likely never rise.
Add the sugar, salt, beaten eggs, cinnamon, and melted butter to a stand mixer with a hook attachment and turn mixer on medium-low to combine. Turn off the mixer and add the yeast mixture. Turn the mixer back on low to combine.
Turn the mixer off and add 2.5 C flour, turn the mixer back on low, and mix until the dough starts to come together. Add the remaining flour in small batches until the dough is cohesive but still a bit sticky. Depending on the conditions, it can take as little as 3 cups and up to 4.
Once the dough has come together, pour onto a well-floured work surface and knead the dough until it is no longer sticky, or you can let the mixer do the work by letting it work the dough on medium-low speed for 5 minutes.
Place the kneaded dough back into the mixer bowl or turn off the mixer and remove the hook attachment. Cover the bowl in a tea towel and place in a warm area to rise. I usually turn my oven on to 200 degrees and leave the bowl on top of my range. Let the dough rise for about 2 hours until it has more than doubled in size.
Once risen, punch the dough down and use a spatula to release the dough from the bowl and place on a lightly floured work surface. Cut the dough into 12 equal pieces of about 3 ounces. I use a digital scale to make sure the dough balls are equal. I've included a link to purchase one above.
Pinch the seams of each dough ball on the underneath side while rolling the ball into a sphere shape. Place on a baking sheet lined with parchment paper, leaving a couple of inches between each ball. Cover the dough balls once more with the tea towel and put back into a warm place for another 1-2 hours or until the balls have risen and are almost touching.
While the dough is rising for the second time, prepare the topping. Mix the butter and sugar together on medium-high speed with an electric mixer until light and fluffy. Add the remaining ingredients and mix until combined.
Once the dough balls have risen, separate the topping into 12 equal size portions. Use a tortilla press or rolling pin to flatten each ball into a circle a bit larger than the risen dough balls. Place 1 flattened topping on each of the dough balls.
Use a sharp paring knife to make a swirl or striped design in the topping.
Preheat the oven to 375 degrees. Bake the conchas for 20-25 minutes or until golden brown.
Notes
*Any type of milk will work. I use 2% milk because it is what I always have around.