CONCHAS (MEXICAN SWEET-TOPPED BUNS)
Make and share this Conchas (Mexican Sweet-Topped Buns) recipe from Food.com.
Provided by Karen From Colorado
Categories Breads
Time 3h20m
Yield 12 Conchas
Number Of Ingredients 14
Steps:
- Dissolve yeast in warm water in large bowl.
- Stir in milk, sugar, butter, salt, egg and 2 cups of the flour.
- Beat until smooth.
- Stir in enough remaining flour to make dough easy to handle.
- Turn onto a lightly floured surface.
- Knead until smooth and elastic, about 5 minutes.
- Place in a large greased bowl, then turn greased side up.
- Cover and let rise in a warm place until double, about 1 1/2 hours.
- The dough is ready if it leaves an indentation when touched.
- Meanwhile, prepare Flavored Topping Dough.
- Punch dough down; divide into 12 equal pieces.
- Shape each piece into a ball; place on greased cookie sheet.
- Flavored Topping Dough.
- Beat sugar and margarine until light and fluffy.
- Stir in flour until mixture is the consistency of thick paste.
- Divide into 3 equal parts.
- Stir cinnamon into one part, vanilla extract into one part and orange peel into one part.
- Divide each part of dough into 4 equal pieces.
- Pat each piece into a 3-inch circle.
- Place 1 circle of Topping Dough on each ball of dough, shaping it down over the ball.
- Make 5 or 6 cuts across the topping, using a table knife, to form a shell pattern.
- Cover and let rise until double - about 40 minutes.
- Heat oven to 375 degrees F (190 celsius).
- Bake buns until golden brown, about 20 minutes.
Nutrition Facts : Calories 290.4, Fat 10.2, SaturatedFat 6.1, Cholesterol 40.6, Sodium 285.2, Carbohydrate 44.1, Fiber 1.5, Sugar 11.2, Protein 5.7
CONCHAS (MEXICAN SWEET BREAD)
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!
Provided by MelissaAmador
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 2h20m
Yield 12
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 394.5 calories, Carbohydrate 58.9 g, Cholesterol 52.4 mg, Fat 14.5 g, Fiber 1.8 g, Protein 7.1 g, SaturatedFat 8.8 g, Sodium 303.1 mg, Sugar 18.6 g
CONCHAS (MEXICAN MORNING BUNS)
Conchas, the faintly sweet buns that are made fresh every morning at bakeries in Mexico, are perfect with hot, milky coffee. Their name, meaning "shells," comes from the pretty, sugary scalloped topping that covers each bun. The chef Gabriela Cámara, of Contramar in Mexico City, says that cooks in Mexico rarely bake conchas at home, but she developed a recipe out of necessity when cooking at Cala, her restaurant in San Francisco. At lunchtime, she splits leftover conchas to make sandwiches, which she says are especially good with spicy fillings.
Provided by Julia Moskin
Categories breakfast, lunch, snack, breads, pastries
Time 3h15m
Yield 12 buns
Number Of Ingredients 16
Steps:
- Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine yeast, water and milk. Add 1 teaspoon granulated sugar and let sit until foamy, 5 to 10 minutes.
- Add the remaining 1/2 cup granulated sugar, the butter, salt, eggs and flour. Mix on medium speed until the dough forms a smooth, elastic ball that pulls away from the bowl. It should be just a little bit sticky, not completely dry like bread dough. Use your hands to lightly coat the dough ball with the oil, then return it to the bowl. Cover with a dish towel and set aside to rise in a warm place until doubled, about 2 hours.
- When the dough has risen, butter two baking sheets. Punch the dough down lightly and use a knife or bench scraper to divide it into 12 balls (75 to 80 grams each). Arrange on the buttered baking sheets.
- Make the topping: Combine the ingredients in a medium bowl and use your fingers to mix and rub together until the mixture has the consistency of cookie dough. Divide the topping into 12 balls (each one will be about 13 grams, if you want to be exact about it). One by one, use your fingers to press and pinch each ball into a thin circle about 3 inches across. (You could also do this on a work surface, placing the ball between two pieces of parchment paper).
- Drape a flattened topping circle over the top of each bun, completely covering it. Lightly press any loose edges into the sides of the bun, making a snug coat on top.
- To make a shell pattern, use a sharp knife to slash parallel lines in the topping over the top of each bun - or you could make a spiral pattern, or score the tops in a criss-cross diamond pattern. Cover with a dish towel and set aside in a warm place to rise for 30 minutes.
- Meanwhile, heat the oven to 375 degrees. Bake buns until lightly browned on the tops and sides, about 20 minutes, rotating the pans after 10 minutes.
- Serve warm, or let cool and store overnight in an airtight container. Reheat gently or serve at room temperature.
CONCHAS
Conchas, the faintly sweet buns that are made fresh every morning at bakeries in Mexico, are perfect with hot, milky coffee. Their name, meaning "shells," comes from the pretty, sugary scalloped topping that covers each bun. The chef Gabriela Cámara, of Contramar in Mexico City, says that cooks in Mexico rarely bake conchas at home, but she developed a recipe out of necessity when cooking at Cala, her restaurant in San Francisco. At lunchtime, she splits leftover conchas to make sandwiches, which she says are especially good with spicy fillings.
Provided by Julia Moskin
Categories breakfast, lunch, snack, breads, pastries
Time 3h15m
Yield 12 buns
Number Of Ingredients 16
Steps:
- Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine yeast, water and milk. Add 1 teaspoon granulated sugar and let sit until foamy, 5 to 10 minutes.
- Add the remaining 1/2 cup granulated sugar, the butter, salt, eggs and flour. Mix on medium speed until the dough forms a smooth, elastic ball that pulls away from the bowl. It should be just a little bit sticky, not completely dry like bread dough. Use your hands to lightly coat the dough ball with the oil, then return it to the bowl. Cover with a dish towel and set aside to rise in a warm place until doubled, about 2 hours.
- When the dough has risen, butter two baking sheets. Punch the dough down lightly and use a knife or bench scraper to divide it into 12 balls (75 to 80 grams each). Arrange on the buttered baking sheets.
- Make the topping: Combine the ingredients in a medium bowl and use your fingers to mix and rub together until the mixture has the consistency of cookie dough. Divide the topping into 12 balls (each one will be about 13 grams, if you want to be exact about it). One by one, use your fingers to press and pinch each ball into a thin circle about 3 inches across. (You could also do this on a work surface, placing the ball between two pieces of parchment paper).
- Drape a flattened topping circle over the top of each bun, completely covering it. Lightly press any loose edges into the sides of the bun, making a snug coat on top.
- To make a shell pattern, use a sharp knife to slash parallel lines in the topping over the top of each bun - or you could make a spiral pattern, or score the tops in a criss-cross diamond pattern. Cover with a dish towel and set aside in a warm place to rise for 30 minutes.
- Meanwhile, heat the oven to 375 degrees. Bake buns until lightly browned on the tops and sides, about 20 minutes, rotating the pans after 10 minutes.
- Serve warm, or let cool and store overnight in an airtight container. Reheat gently or serve at room temperature.
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