Conchas (Mexican Sweet Bread)

As I was researching breads for a different baking project over the winter, I came across the pretty Mexican pastry, Conchas!

Conchas are named so because the sugar shell is cut to resemble a conch shell.

And they’re so pretty, I thought they’d be perfect for a Cinco de Mayo celebration!

These little pastries are so amazing!  They’re light and fluffy and cinnamon-y and sweet!  Almost light a donut, but without all the grease!  I can see why these came be a household favorite!

I loved biting into these rolls.  The crunchy cinnamon-sugar topping set against the fluffiness of the roll is just amazing.  We ate ours fresh out of the oven (after a short cooling time) and they were perfect!

Conchas

Adapted from Muy Bueno Cookbook

Dough

2 ¼ tsp active dry yeast (1 packet)

½ cup warm water (110-115 degrees F)

½ cup half & half, warmed slightly

1/3 cup sugar

1/3 cup butter, melted

1 egg

1 tsp salt

3 ½-4 cups all purpose flour

½ tsp ground cinnamon

Sugar Shell

½ cup butter, softened

2/3 cup sugar

1 cup all purpose flour

2 tsp ground cinnamon

1 tsp vanilla

Food coloring, optional

Place the water, yeast, and 1 teaspoon of the sugar in the bowl of a stand mixer.  Allow the yeast to sit for 5 minutes or until foamy.  Stir in the half & half, remaining sugar, butter, egg, and salt.  Stir in 2 cups of the flour, stirring until smooth.

Switch to the dough hook, stir in the cinnamon and 1 cup of the remaining flour.  Add the last cup of flour a bit at a time until the dough is smooth and satiny.  Knead for 3-5 minutes.  Form into a ball.  Place in a greased bowl.  Cover and allow the dough to raise in a warm, draft-free area for 1 hour or until doubled in size.

Punch down the dough.  Cover and rest the dough for 10-15 minutes.

Meanwhile, make the sugar topping.

Place the butter and sugar in the bowl of a stand mixer.  Beat until light and fluffy.  Stir in the flour, cinnamon, and vanilla until blended.  Stir in food coloring, if desired.  Cover and set aside.

Divide the dough into 12 pieces and form them into balls.  Place the dough balls on a parchment lined baking sheet. 

Divide the sugar topping into 12 equal pieces.  Roll into balls, them use a rolling pin to roll out the pieces so they are slightly larger than the dough balls.  Wet each dough ball lightly with water and place the topping on top.  Use a sharp knife to lightly score the topping.  Cover and allow the rolls to rise until they double in size (30-45 minutes).

Preheat the oven to 375 degrees F.  Bake the rolls for 18-20 minutes or until the topping is crunchy and the sides are a light golden brown.  Cool slightly.  Serve warm or cool.

Makes 12 rolls

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Conchas (Mexican Sweet Bread0

by Amy's Cooking Adventures May-1-2017

Conchas are a beautiful Mexican doughnut-like sweet bread - perfect for Cinco de Mayo! #MexicanRecipes #CincodeMayo

Ingredients

• 2 1/4 tsp active dry yeast
• 1/2 cup warm water
• 1/2 cup half & half
• 1/3 cup sugar
• 1 egg
• 1/3 cup butter
• 1 tsp salt
• 3 1/2 cup all purpose flour
• 1/2 tsp ground cinnamon
• 1/2 cup butter
• 2/3 cup sugar
• 1 cup all purpose flour
• 2 tsp ground cinnamon
• 1 tsp vanilla

Instructions

Place the water, yeast, and 1 teaspoon of the sugar in the bowl of a stand mixer. Allow the yeast to sit for 5 minutes or until foamy. Stir in the half & half, remaining sugar, butter, egg, and salt. Stir in 2 cups of the flour, stirring until smooth.Switch to the dough hook, stir in the cinnamon and 1 cup of the remaining flour. Add the last cup of flour a bit at a time until the dough is smooth and satiny. Knead for 3-5 minutes. Form into a ball. Place in a greased bowl. Cover and allow the dough to raise in a warm, draft-free area for 1 hour or until doubled in size.Punch down the dough. Cover and rest the dough for 10-15 minutes.Meanwhile, make the sugar topping.Place the butter and sugar in the bowl of a stand mixer. Beat until light and fluffy. Stir in the flour, cinnamon, and vanilla until blended. Stir in food coloring, if desired. Cover and set aside.Divide the dough into 12 pieces and form them into balls. Place the dough balls on a parchment lined baking sheet. Divide the sugar topping into 12 equal pieces. Roll into balls, them use a rolling pin to roll out the pieces so they are slightly larger than the dough balls. Wet each dough ball lightly with water and place the topping on top. Use a sharp knife to lightly score the topping. Cover and allow the rolls to rise until they double in size (30-45 minutes).Preheat the oven to 375 degrees F. Bake the rolls for 18-20 minutes or until the topping is crunchy and the sides are a light golden brown. Cool slightly. Serve warm or cool.

Details

Prep time: 2 hour 30 mins Cook time: 20 mins Total time: 2 hour 50 mins Yield: 12 rolls