Manteconchas
If you have seen manteconchas everywhere, you no longer need to buy them! We give you the recipe to make them yourself in vanilla or chocolate. Dare to try them and stay trendy with this delicious bread.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
20
Servings
- 7 grams dry yeast
- 1/4 cups cow's milk, warm
- 2 cups flour
- 1/4 cups sugar
- 1/2 teaspoons salt
- 1/2 teaspoons vanilla essence
- 1 egg
- 1/4 cups cow's milk
- 1 teaspoon orange zest
- 60 grams butter, at room temperature, cut into cubes
- 125 grams butter, for the crust, cut into cubes
- 1 cup icing sugar, for the crust
- 1 cup flour, for the crust
- 2 tablespoons cocoa, for the crust
Preparation
1h 35 mins
20 mins
Low
- Preheat the oven to 180° C.
- Hydrate the yeast with the milk and let it rest for 10 minutes.
- In a mixer, beat the flour with the sugar, salt, vanilla, hydrated yeast, egg, milk, and zest until you obtain a homogeneous dough.
- Add the butter gradually and continue beating until incorporated and obtain an elastic and homogeneous dough.
- Place the dough in a lightly greased bowl and cover with a damp cloth or non-stick plastic wrap. Let it rise for about 1 hour or until it doubles in size.
- For the crust, mix the butter with the powdered sugar and flour, knead until integrated without overheating too much. Divide the dough in half and incorporate cocoa into one part. Set aside.
- Weigh 50-gram balls of dough and roll them on a floured surface. Place the balls in a cupcake mold with liners.
- On a piece of non-stick plastic, place the crust dough and roll it out with a rolling pin. Cut circles the diameter of the dough balls and mark with a shell cutter or with the help of a knife.
- Cover the manteconchas with the vanilla or chocolate crust. Bake for 20 minutes or until cooked. Cool and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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