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, they are easier to handle and the crust seems to hold better than in the bigger ones. I had a blast making them and the crust was so easy to decorate. In mexico usually we make not just the shells all kinds of decorations use your imagination...Thanks again for the recipe...they are delicious!!!!!
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, they are easier to handle and the crust seems to hold better than in the bigger ones. I had a blast making them and the crust was so easy to decorate. In mexico usually we make not just the shells all kinds of decorations use your imagination...Thanks again for the recipe...they are delicious!!!!!
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 balls. After reading reviews I decided to use 3 teaspoons of yeast and for those of you who don't know how to measure 3/8 cup of sugar, I googled it and it said use 1/2 cup minus 2 tablespoons. I did take the advice from a review that said to heat the milk, which I did for about 20 seconds. Please watchful of the time!! I did 15 minutes and it was starting to over cook I think 12-13 mins will work. It was cooked all the way threw also. Will make again thank you for sharing
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. Excellent!!!!! My kids asked me to make them again.....soon! Thanks for the recipe!
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 made the dough and rolled with the topping the night before. While making the dough let the yeast bloom in the warm water first for 10minutes or until foamy. Then proceed with recipe. Proof to double in a warm place (very important). Roll and top with topping and place rolls on a baking sheet. Then in the morning set the oven at 200 degrees with a bowl of water at the bottom. Turned off the oven, add the rolls and let the breads proof to double. Remove from the oven and preheat to 375 degrees. Bake as directed. They weren't dense at all and were light and yummy.
I thought the recipe should have included letting the yeast bloom and foam in the warm water for a few minutes before adding the other ingredients. The first time I tried the recipe the dough wouldn't rise. It also needed to included temperature of liquid. I warmed the milk a little so that the yeast could bloom. I had to add a little extra milk. I think if one really knows the science behind bread and yeast it could be a great recipe but for someone that has little to no experience with yeast breads it could be a waste of time and money.
Incredible!!!! This is an excellent recipe. An instant hit and addition to my recipe box. Wouldn't change a thing.
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 actually working on it. It's a bummer because I love conchas.
This was really good. Only change I made was in the topping instead of using vanilla extract in half I used almond extract.
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 remember. Eat them fast or the topping losses its crunch.
