How to Make Conchas Mexicanas
package of active dry yeast
cup warm water (115 degrees F)
cup warm evaporated milk (115 degrees F)
teaspoon ground cinnamon
teaspoon ground anise
teaspoons ground cinnamon
Red and yellow food coloring
In a large bowl, stir yeast and warm water. Let stand for 10 minutes.
Stir in milk, 1/3 cup sugar, 1/3 cup butter, egg, orange zest, and salt. Gradually stir in the flour, 1/2 teaspoon cinnamon and anise.
Turn out dough onto a floured surface. Knead for 3 to 5 minutes.
Shape into ball. Transfer dough to a large greased bowl, coat evenly. Cover and let rise in a warm place for 1 hour and 20 minutes.
In a bowl; beat the softened butter with a mixer, for 30 seconds. Add the 2/3 cup sugar, beating until well mixed. Stir in the 1 cup of flour, 2 teaspoons cinnamon, and vanilla. Divide the topping in half and transfer to two glass bowls.
Add a couple of drops of coloring, separately to each bowl, until desired color is reached.
Punch down dough. Cover and let stand for 10 minutes.
Divide dough into 12 smooth balls. Place balls about 3 inches apart on baking sheets lined with parchment paper. Press balls down slightly. Divide the topping into 12 balls, pat each ball flat. Place one round of topping on each dough ball.
Using a sharp knife, cut grooves into topping to resemble the grooves on a scallop shell. Cover the rolls and let rise in a warm place for another 45 minutes.
Meanwhile, preheat oven to 375 degrees F. Bake rolls for 15 to 20 minutes or until golden brown. Remove from sheets. Cool on wire racks.
Enjoy with cup of coffee or hot chocolate!
More About This Recipe
- Conchas, also known as “pan de huevo”, one of the most recognized of all the Mexican sweet breads recipes. I enjoyed these tasty treats as a child or when visiting Mom. They bring back memories of my abuela preparing café con leche, which was always more milk than coffee for us kids.Here I’ll show you step by step how to make these delicious sweet rolls. You’ll see that they are not as difficult to make, as they seem.