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Almond Conchas

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"I based my recipe on Melissa Amador's conchas recipe. I simplified it and used milk in place of water, oil in place of butter in the bread recipe, and I used marzipan and almond extract in place of ground cinnamon and vanilla extract in the topping."
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Ingredients

2 h 40 m servings 265
Original recipe yields 20 servings (20 conchas)

Directions

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  1. Combine milk, evaporated milk, sugar, 1/3 cup canola oil, marzipan, and salt in a large microwave-safe bowl. Microwave for 50 seconds. Mix in egg, then yeast. Let stand until foamy, about 5 minutes.
  2. Add 3 cups flour and mix well. Add enough of the remaining flour to bring dough together. Knead dough in the bowl until pliable, 5 to 6 minutes. Move dough to one side and grease bowl with 1/2 teaspoon oil. Cover bowl with plastic wrap and set aside until dough doubles in size, about 1 hour.
  3. Meanwhile, make topping. Combine sugar and butter in a stand mixer fitted with the paddle attachment. Beat on low speed for 1 minute. Increase speed to high and continue beating. Add marzipan, almond extract, and salt; beat until creamy. Add flour and beat until combined and pliable. Cover bowl and set aside.
  4. Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with parchment paper.
  5. Cut dough into 20 pieces. Shape into semi-flat rolls. Arrange them in the baking pan.
  6. Cut topping mixture into 20 equal pieces. Place each piece between 2 sheets of parchment paper and press into a 2-inch circle. Place 1 circle over each roll. Use a butter knife to score the tops in a decorative pattern.
  7. Cover baking pan with plastic wrap. Let rise until doubled, 45 to 55 minutes.
  8. Bake in the preheated oven until puffed and golden, about 18 minutes.

Nutrition Facts


Per Serving: 265 calories; 10.6 37.9 4.7 23 221 Full nutrition

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