Mexican Conchas
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 ½ teaspoons dry yeast
- 120 ml water
- 120 ml condensed milk
- 75 grams sugar
- 1 teaspoon salt
- 75 g butter, melted
- 515 g flour
- 1 egg (s)
- 0.5 teaspoon ½ cinnamon
- 135 grams sugar
- 30 grams flour
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 110 g butter, soft
Print Recipe
Pin Recipe Instructions
- Put the yeast and warm water in a bowl. Add the condensed milk, 75 g sugar, 75 g melted butter, salt, egg and about half of 515 g flour. Gradually mix in the remaining flour and 1/2 teaspoon cinnamon.
- Knead the dough for 6 - 8 minutes, place in a greased bowl and turn once to grease the dough evenly. Let go for an hour.
- In the meantime, stir together 135 g sugar and 110 g softened butter and gradually mix in 30 g flour until a thick paste is formed. Halve these and mix in 1 teaspoon vanilla extract in one half, and 2 teaspoons cinnamon in the other.
- Cut the dough into 12 equal parts. Shape these into balls and place on a greased baking sheet. Shape the topping into 6 balls each and press flat. Then place these circles on the dough balls and score twice lengthways and twice across with a knife.
- Cover and let rise for 45 minutes.
- Bake in the oven at 190 degrees for about 20 minutes until the conchas are golden brown.
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