Conchas (Mexican Sweet Bread)
Description
Conchas are a sweet Mexican breakfast bread made with a fluffy, buttery, yeasted dough baked with a cinnamon streusel topping scored like a seashell.
Ingredients
•
1/2 cup warm water
•
2 1/2 teaspoons yeast
•
4 cups all-purpose flour
•
1/2 cup evaporated milk
•
3/8 cup white sugar
•
1/3 cup butter, melted
•
1 large egg
•
1 teaspoon salt
•
1/2 teaspoon ground cinnamon
•
2/3 cup white sugar
•
1/2 cup butter, softened
•
1 cup all-purpose flour
•
2 teaspoons ground cinnamon
•
1 teaspoon vanilla extract
Directions
1
Gather all ingredients.
2
To make the bread: combine warm water and yeast in a large bowl; let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
3
Mix in 2 cups flour, milk, 3/8 cup sugar, ⅓ cup melted butter, egg, and salt until combined.
4
Gradually mix in remaining 2 cups flour and ½ teaspoon cinnamon until dough comes together.
5
Turn dough out onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a large greased bowl; turn dough to coat.
6
Cover; let dough rise in a warm place until doubled in volume, about 1 hour.
7
Meanwhile, make the topping: Beat ⅔ cup sugar and ½ cup butter in a medium bowl with an electric mixer until light and fluffy.
8
Stir in 1 cup flour until a thick paste forms.
9
Divide paste in half; place each half in separate bowls. Stir 2 teaspoons cinnamon into one half and vanilla extract into other half.
10
Divide dough into 12 equal pieces; shape into balls and place 3 inches apart onto a greased cookie sheet.
11
Divide each topping paste into 6 balls; pat each until flat. Place flattened topping circles onto dough balls, patting down lightly. Cut grooves in topping like a seashell using a knife.
12
Cover; let dough balls rise until doubled in volume, about 45 minutes.
13
Preheat the oven to 375 degrees F (190 degrees C).
14
Bake in the preheated oven until lightly golden brown, about 20 minutes.