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
Mexican Conchas
Mexican Conchas
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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cover and let rise for 45 minutes.
  6. Bake in the oven at 190 degrees for about 20 minutes until the conchas are golden brown.

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