Conchas- Mexican Sweet Bread Recipe

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

sugar

🥗Healthier: honey

Honey is a natural sweetener.

Measure the temperature of the milk to be between 98 to 103 degrees Fahrenheit.

Microwave the milk for about 45 seconds.

Add 2 tablespoons of sugar and 1 tablespoon of active yeast to the milk, stir, and let it sit for about 10 minutes until bubbly.

In a stand mixer, add 4 cups of bread flour, sugar, salt, cinnamon, melted butter, and 2 room temperature eggs.

Mix on low speed, then increase to medium until the dough pulls away from the sides of the bowl.

If too liquidy, add a heaping tablespoon of flour and continue mixing until elastic and less sticky.

Grease a bowl with butter, form the dough into a ball, and place it in the bowl, flipping to coat both sides with butter.

Proof the dough in a warm place for 1 hour or until it doubles in size.

For the topping, mix room temperature unsalted butter with powdered sugar until incorporated.

Add vanilla extract, all-purpose flour, cinnamon, and 1 tablespoon of cocoa powder to half of the topping mixture.

Roll the topping into balls and flatten them into disks.

Punch down the proofed dough and roll it back into a ball.

Portion the dough into balls of about 3 to 3.25 ounces each.

Press the sugar topping onto each dough ball using plastic wrap and a measuring cup.

Create designs on the topping with a butter knife without cutting through.

Cover the conchas with a kitchen towel and let them rise for another hour.

Preheat the oven to 375°F and bake for 15 to 18 minutes until golden.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens