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Concha Donuts

2h
15 mins
Low
137
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We join the boom of Conchas, now with a very original and fun version: an exquisite combination of donuts with the classic concha crust, known as "donchas". Decorate them with two flavors, vanilla and chocolate crust or let your imagination flow. In addition, we create two versions of dough so you can combine them to your liking. Enjoy with the little ones of the house and let their imagination flow when decorating them. They are impossible to resist!
Learn more about Brenda Villagomez

Ingredients

24 portions
  • 1 cup milk, luke-warm
  • 11 grams dry yeast
  • 5 cups flour
  • 1 cup sugar
  • 1 teaspoon salt
  • 1 egg
  • 1 1/4 cups butter
  • 2 tablespoons vanilla essence
  • 1/4 cups Hazelnut cream
  • 125 grams butter, for the crust
  • 1 cup powdered sugar, for the crust
  • 1 cup flour, for the crust
  • 2 tablespoons cocoa, for the crust

Preparation

Preheat the oven to 180 °C. ( 356°F)
Hydrate the yeast in the milk, let stand 10 minutes and reserve.
In a bowl of blender mix the flour, with the sugar, the salt, add the egg, and the previously hydrated yeast, knead until integrated.
Add the butter little by little and knead until you have an elastic and integrated dough. Around 10 minutes.
Divide the dough into two portions, add the hazelnut cream to one portion and continue kneading until they are integrated.
Place in 2 bowls respectively, previously greased, cover with plastic wrap and ferment for 1 hour or until they double in size.
For the crust, beat the butter with the powered sugar and flour until you get a dough. Divide it in two and add cocoa to one of them and integrates very well.
Put the crusts between two layers of plastic wrap and extend with the help of a roller. Cut circles with the help of a cookie cutter or donuts and mark with the shell cutter. Make the designs you want. Set aside in the refrigerator.
On a floured surface place the fermented dough and remove the excess air with your hands. Spread with a roller ½ cm thick and cut with the help of a donuts cutter.
Place the dough discs in a tray, cover with the crust and ferment again for 15 minutes.
Bake the donuts 15 minutes or until cooked. Serve accompanied by a glass of milk.

PRESENTATION

On a tray, accompanied by a glass of milk.

TIPS

When you pass the donchas to the tray, try not to handle them too much so as not to deform them. If you notice that the crust is very soft and you have a hard time handling it, refrigerate for 15 minutes beforehand.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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