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My review
Conchas (Mexican Sweet Bread)
MelissaAmador
"I got this recipe from my friends mom who owns a Mexican Bakery. When they made these one day for my family they loved them - even my brother who is sooo picky. Now they ask for them all the time. Although they are a little time consuming it is well worth it at the end!"
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Ingredients
2 h 20 m servings 395 calsOriginal recipe yields 12 servings (12 conchas)
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Directions
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Prep
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- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 395 calories; 14.5 g fat; 58.9 g carbohydrates; 7.1 g protein; 52 mg cholesterol; 303 mg sodium. Full nutrition
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Reviews
Read all reviews 176215 Ratings
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Most helpful positive review
5/20/2007
This is a great recipe, easy and tasty. The only thing I would like to advice you is that instead of making 12 big conchas (on a 12 portions recipe) make the balls or conchas smaller around 20, ...
Most helpful critical review
12/14/2005
This recipe came out too heavy -- even doubling the rising time the dough was unable to rise to 125%, much less 200%, and the conchas came out heavy and gluey. I spent a total of 15 minutes...
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5/20/2007
This is a great recipe, easy and tasty. The only thing I would like to advice you is that instead of making 12 big conchas (on a 12 portions recipe) make the balls or conchas smaller around 20, ...
12/10/2010
I thought that this was pretty easy and love the buttery taste of the topping. The recipe calls for 4 cups of flour, but I only used 3 cups. I did let it rest for 10 minutes before rolling into ...
5/6/2008
Very sweet and very yummy! I sent these to a spanish/english class my husband helps out with and they were gone, gone, gone! :-) I made the dough in the bread machine and the topping by hand. ...
2/12/2011
We made these for our Girl Scout Thinking Day today. They were a huge hit and are so delicious!! for those having a problem with the density of the dough...I actually did them overnight. I ma...
9/15/2005
Incredible!!!! This is an excellent recipe. An instant hit and addition to my recipe box. Wouldn't change a thing.
6/2/2006
This was really good. Only change I made was in the topping, instead of using vanilla extract in half, I used almond extract.
10/29/2006
Great little sweet bread, just like the ones in the mexican pan shops. I made 12 that were smaller then i expected so next time i will double the recipe and make 12 big conchas like the ones i r...
12/14/2005
This recipe came out too heavy -- even doubling the rising time the dough was unable to rise to 125%, much less 200%, and the conchas came out heavy and gluey. I spent a total of 15 minutes...