Conchas (Mexican Sweet-Topped Buns) Recipe #119586
Concha means shell. Prep time is also part of the rise time.
3½ hours | 3 hours prep
12 Conchas
- 3 teaspoons active dry yeast
- 1/2 cup warm water (105 degrees F to 115 degrees F or 40 to 46 celsius)
- 1/2 cup lukewarm milk (scalded, then cooled)
- 1/3 cup granulated sugar
- 1/3 cup butter, softened
- 1 teaspoon salt
- 1 egg
- 3 1/2-4 cups all-purpose flour
Flavored Topping Dough
- 1/3 cup granulated sugar
- 1/4 cup butter or margarine
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 1 1/2 teaspoons orange zest
- 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.
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5 stars