Cuerniconchas Cuernitos dulces con pasta de concha panadería en casa

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining moisture.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a low-calorie sweetener.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while adding flavor.

In a mixing bowl, add 1 kg of all-purpose flour and create a small well in the center.

Add 11 g of yeast into the well and sprinkle 100 g of sugar on top of the yeast.

Pour in 220 ml of warm water into the well to activate the yeast; mix with hands to combine.

Let the yeast mixture sit for about 5 minutes to activate.

In a separate bowl, add 70 g of margarine, 1 whole egg, and 8 ml of vanilla extract.

Combine the margarine, egg, and vanilla with the activated yeast mixture.

Knead the dough by hand for about 5 minutes until it becomes smooth and elastic.

Divide the dough into 9 equal portions and shape them into balls.

Let the dough balls rest while preparing the topping.

For the topping, combine 85 g of shortening, 120 g of all-purpose flour, and 90 g of sugar in a bowl.

Add 2 teaspoons of water to the topping mixture and mix until a dough forms.

Divide the topping dough into two portions and color one with yellow food coloring and the other with red food coloring.

Roll out each dough ball into an oval shape, making one end thinner than the other.

Fold the thinner end over to create a crescent shape and roll it up to form the cuernito.

Place the shaped cuernitos on greased baking sheets and let them rest for about 30 minutes before baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens