I used to anticipate my morning jaunt to one of the local Mexican bakeries to buy Conchas and Bolillos and other warm, fresh, yeast-y goodies. Okay, I still do.
But. No longer do I have to worry if I am unable to make that jaunt...because I can make my favorite sweet bread right here at home now! I always meant
in the back of my mind to hunt down a recipe for Conchas. You know how it goes...it was just way too easy
not to. But when one was handed to me, I no longer had that excuse. I was checking my reader when the word Concha landed right there in front of my face
thanks Amanda. So, now I can
and do make my own Conchas...but I'll never give up my morning trips to the bakery completely! That in itself is a comforting ritual that I enjoy.
Conchas
Mexican Sweet Rolls
recipe very slightly adapted (left out cinnamon in dough itself) from Amanda at Amanda's Cooking
Dough:
1 pkg. active dry yeast
1/2 c. warm water (115-120 F)
1/2 c. warm evaporated milk (115-120 F)
1/3 c. sugar
1/3 c. butter, melted
1 egg
1 tsp. salt
4 c. (520 grams) all-purpose flour
Topping:
1/2 c. butter, softened
2/3 c. sugar
1 c. AP flour
2 tsp. ground cinnamon
1 tsp. vanilla
In a large bowl stir together yeast and warm water, let stand for ten minutes. Stir in evaporated milk, sugar, butter, egg, and salt. Stir in 2 c. flour. Gradually stir in remaining 2 c. flour to make the dough.
Turn dough out onto lightly floured surface. Knead 3-5 minutes, until smooth and elastic. Shape into a ball and transfer to a greased bowl, turn the dough to coat. Cover and let rise until doubled, about 60-75 minutes.
Meanwhile, for the topping, in medium bowl, beat softened butter with mixer on medium for 30 seconds. Add sugar, beat until well mixed. Stir in flour, cinnamon, and vanilla.
Punch down the dough then cover and let stand ten minutes.
Divide dough into 12 pieces. Roll each piece into a ball and place 3 inches apart on a parchment lined baking sheet. press balls down slightly. Divide topping into 12 balls, pat each ball flat. Place one round of topping onto each dough ball. Use a sharp paring knife to cut grooves in the topping to resemble a scallop shell.
Cover rolls and let rise until doubled, about 45 minutes.
Meanwhile, preheat oven to 375 F. Bake rolls 18-20 minutes, or until light golden brown. Remove from baking sheet and cool on wire racks.
Aren't they absolutely amazing!? I refuse to wait to eat one until they're cool. I love them all soft and warm and inviting. I have it on good authority that these are better than the ones at the Mexican bakery. Don't get me wrong, I still love those when they're freshly baked, too...but you know, there's just something about homemade.
I have to show you the inside...I'm ready for another batch!
These Conchas have been
YEASTSPOTTED!
This is also being submitted to
BYOB this month, created by Sandy of
At the Baker's Bench and currently hosted by Cathy of
Bread Experience.
