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Manteconchas

1h 35 mins
20 mins
Low
4.96
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If you've seen the "manteconchas" everywhere, you do not need to buy them anymore! We give you the recipe to make them yourself vanilla or chocolate. Dare to try them and join the trend with this delicious bread.
Learn more about Lorenza Ávila

Ingredients

20 portions
  • 7 grams yeast powder
  • 1/4 cups milk, tibia
  • 2 cups flour
  • 1/4 cups sugar
  • 1/2 teaspoons salt
  • 1/2 teaspoons vanilla essence
  • 1 egg
  • 1/4 cups 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 powdered sugar, for the crust
  • 1 cup flour, for the crust
  • 2 tablespoons cocoa, for the crust

Preparation

Preheat the oven to 180 ° C (356F)
Hydrate the yeast with milk and rest for 10 minutes.
In a blender, beat the flour with the sugar, salt, vanilla, hydrated yeast, egg, milk and grated until a homogeneous mass.
Add the butter little by little and continue beating until incorporated and obtain an elastic and homogeneous mass.
Place the dough in a lightly greased bowl and cover with a damp cloth or non-stick plastic. Let rise for about 1 hour or until it doubles its volume.
For the crust, mix the butter with the icing sugar and the flour, knead until it is warm. Divide the dough into two and add the cocoa to one part. Reserve.
Weigh dough balls of 50 grams and bole on a floured surface. Arrange the balls in a mold for cupcakes with cupcake liners.
On a non-stick plastic, place the dough for the crust and with the help of a roller extends. Cut circles of the diameter of the dough balls and mark with a cutter for shells or with the help of a knife.
Cover the manteconchas with the vanilla or chocolate crust. Bake for 20 minutes or until cooked. Chills and serves.

PRESENTATION

In a bread basket, accompanied by a table chocolate.

TIPS

Let the dough for the conchas rise in a warm place. Do not knead the mixture for the crust otherwise you will overheat the butter and it will be more complicated to form the base. If you do not have a shell cutter, you can shape it with the help of a knife, without marking too much, so as not to break.

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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
Rate this tip
Ratings (25)
Luz Marina Puertas Vera
16/10/2020 14:12:32
delicioso ricos
mercedes bigurra
08/04/2020 14:17:25
No se por que masa no esponja 😞 aún así, quedan muy ricas !
Noemi Caseres
29/04/2019 13:36:31
Qué harina usas?
Miranda Hernández
10/10/2018 17:51:55
Se ven deliciosas.. voy a hacerlas y espero sepan cómo se ven 😋😋
Gloria Serna
27/09/2018 23:39:45
Muy rico
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