Rosca de Conchas

Melissa Veytia
To keep up with the best trends in Mexican bread, we prepared this recipe for Rosca de Conchas that is made based on the traditional chocolate or vanilla concha. This original presentation of typical bread is ideal for a gathering with friends or family, and Mexican sweet bread always surprises every diner, as the flavor fusions are unique. To prepare this Rosca de Conchas, you can mix your favorite flavors and you will even be surprised at how simple it is and how fluffy it will turn out, since the ingredients are the same as you would use for common bread, but adding a couple of touches that will give it the expected volume.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 11 grams yeast
  • 100 milliliters cow's milk, warm
  • 4 cups flour
  • 1/2 cups sugar
  • 1 teaspoon salt
  • 3 eggs
  • 1 cup butter, room temperature
  • 1 tablespoon orange zest
  • 1 cup butter, room temperature
  • 1 tablespoon orange zest
  • 1 cup butter, for the crust
  • 1 cup icing sugar, for the crust
  • 1 cup flour, for the crust
  • 2 tablespoons cocoa, for the crust
Preparation
2h
20 mins
Low
  • For the dough, in a bowl mix the yeast with the warm milk. Let it rest for 10 minutes.
  • In a mixer, beat the flour with the sugar, salt, and eggs. Gradually add the hydrated yeast and beat until a firm and homogeneous dough is obtained. Add the butter and orange zest, continue kneading until integrated and have an elastic dough.
  • Place the dough in a previously greased bowl, cover, and let it ferment for 1 hour or until it doubles in volume.
  • For the crust, in a mixer at high speed, beat the butter with the powdered sugar and flour until you have a firm dough. Divide into 2 parts and add cocoa to one, beating until integrated.
  • Between two rectangles of non-stick plastic, roll out the two flavors of crust to a thickness of 3mm. Cut with a 5 cm diameter cookie cutter and with a concha cutter or a knife, mark and set aside.
  • Preheat the oven to 180°C.
  • On a floured surface, form small balls of dough weighing approximately 50 g. Place the vanilla and chocolate crust on top.
  • Place the conchas in a pre-greased and floured 20 cm diameter circular mold, forming a ring, taking care to alternate the colors. Let it ferment for 15 more minutes or until they double in volume.
  • Bake the ring for 20 minutes or until cooked. Remove from the oven, cool, and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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