Skull Conchas
Nutri
These delicious skull conchas are a special version of the classic Mexican sweet bread. On this occasion, we prepared these conchas to add more color and flavor to the Day of the Dead altar.The skull conchas are not only a delight for the palate but also the perfect dessert for your altar. This fluffy and sweet bread is topped with a layer of sugar and butter that melts in your mouth, maintaining the essence of traditional conchas but with a festive touch.Did you know that the sugar skulls that adorn these conchas have their roots in pre-Hispanic cultures? The Aztecs used to honor their dead with skull figures made of amaranth.Immerse yourself in the richness of the Day of the Dead and surprise your loved ones with this delicious skull conchas recipe.See more recipes:See more Day of the Dead recipes
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 4 cups flour , for the dough
  • 1 cup Nutri , for the dough
  • 15 grams dry yeast, for the dough
  • 3/4 cups sugar
  • 5 grams salt , for the dough
  • 2 eggs , for the dough
  • 1 tablespoon vanilla essence, for the dough
  • 3/4 cups unsalted butter , at room temperature
  • 1 cup flour , for the crust
  • 1 cup icing sugar, for the crust
  • 1 cup unsalted butter , for the crust
  • vegetable coloring , orange, purple, and black; for the crust
Preparation
1h 30 mins
18 mins
Low
  • Mix flour, Nutri, dry yeast, sugar, salt, and egg.
  • Use the hook attachment to knead and add the butter. Knead until integrated and obtain an elastic consistency.
  • Place the dough in a greased bowl. Cover with cling film and let ferment for 1 hour or until doubled in volume.
  • For the crust of the conchas: mix flour, powdered sugar, and butter in a mixer with a paddle attachment. Divide the crust into 4 equal parts, add orange, purple, and black food coloring to each portion, and mix. Set aside.
  • Divide the dough into 90-gram portions, round them, and shape them oval. Transfer to a greased and floured tray.
  • Place 30 grams of the crust mixture on a plastic sheet and press to form an oval the size of the concha, using a flower cutter and the purple and orange crust to form the eye decorations, for the nose, use the black color.
  • Place the crust on each bread and mark with a concha cutter. Let ferment for 10 minutes.
  • Bake the conchas at 180 °C for 18 minutes. Let cool.
  • Serve accompanied by a glass of Nutri.

Nutritional Information

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