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Conchas
Helena Gómez
This conchas recipe is perfect for breakfast or dinner; prepare them and enjoy their great flavor with hot chocolate or a pot coffee.
Reviewed by
Editorial Team of Kiwilimón
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Ingredients
5
Servings
2 1/2 cups flour
4 eggs
1 cup sugar
3/4 cups margarine
4 tablespoons yeast
1/2 cups water
1/2 cups cow's milk
3/4 cups wheat flour, for the layer
3/4 cups icing sugar, for the layer
1/2 cups vegetable shortening, for the layer
1 egg white, for the layer
1 teaspoon cocoa, for the layer
1 teaspoon vanilla essence, for the layer
Preparation
1h
0 mins
Low
Heat the water without letting it boil. Make a volcano with the flour and half of the sugar.
Dissolve the yeast in ¼ cup of hot water.
Incorporate the flour, half of the margarine, and 2 eggs until you have a homogeneous mixture.
Knead the mixture, then let it rest covered with a damp cloth for about 1 hour.
On the other hand, mix the sugar, flour, eggs, margarine, and milk.
After achieving a homogeneous dough, mix the two doughs together.
Place the dough in the container and cover it with a damp cloth.
Let the dough rest for 3 hours or until it has doubled in size.
Preheat the oven to 180ºC.
In a bowl, place the powdered sugar, shortening, and flour, and mix well.
Divide the mixture into two parts, adding the teaspoon of vanilla to one and the teaspoon of cocoa to the other.
When the dough has doubled in size, knead and separate it into balls of approximately 30 grams, shaping them into circles.
Grease the trays, placing the balls with 5 cm spacing between them.
Brush the balls with the egg white. On top, add a layer of the cocoa or vanilla paste, using a knife to divide the mixture into squares.
Let the conchas rest for about 1 hour to double in size.
Bake the conchas for 20 minutes.
After 20 minutes, wait for them to cool and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
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