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Carlos Lieja

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Mexican Sweet Bread

2h
22 mins
Low
113
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Don't buy bread anymore, better prepare it at home with this incredible recipe. Enjoy these delicious Mexican sweet bread (conchas) with a soft dough and a delicious crust of butter. They are perfect for your breakfast!
Learn more about Carlos Lieja

Ingredients

10 portions
  • 1/4 cups milk, warm, for the dough
  • 10 grams dry yeast
  • 4 cups flour, for the dough
  • 3/4 cups sugar, for the dough
  • 1/2 teaspoons salt, for the dough
  • 2 eggs, for the dough
  • 1 teaspoon liquid vanilla, for the dough
  • 1/2 cups milk, for the dough
  • 3/4 cups butter, (150 g) at room temperature
  • enough flour, to work the dough
  • 1 cup butter, For the crust
  • 1 cup powdered sugar, For the crust
  • 1 cup flour, For the crust
  • to taste Red food dye, For the crust
  • to taste green coloring, For the crust
  • enough butter, melted, to glaze

Preparation

Mix the milk with the yeast. Rest for 10 min and set aside.
For the dough: mix in a bowl the flour with the sugar, the salt, the egg, the vanilla essence and the hydrated yeast, add the milk and knead until you have a homogenous and elastic mass.
Add the butter and continue kneading to integrate and have a very soft dough.
Grease a bowl and place the dough, cover with non-stick plastic wrap leave to ferment for 1 hour or until it doubles its size.
For the crust, mix the butter with the powdered sugar and the flour until it has a homogeneous mass. Divide into 3 parts and color one portion with red and another with green, weighing 15 grams each.
Once the dough is fermented, make small balls - weighing 75g each, and place on a previously greased and floured tray, with your hands, crush slightly until they are flat and varnish with melted butter.
On a floured surface form strips of each color of the crust, join them with your hands and place between two layers of non-stick plastic wrap; flatten the size of the shell.
Place the tricolor crust on each shell and with a cutter press to shape it, or with the help of a knife you can cut slightly squares.
Preheat the oven to 180°C ( 356°F)
Ferment the shells 15 more minutes and bake 22 minutes.
Remove from the oven, let cool and serve.

PRESENTATION

In a bread basket, served with a cup of hot chocolate.

TIPS

So they cook evenly, it is necessary to weigh the dough, otherwise, they could be burned or, uncooked.

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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 (3)
Andy Avendaño
18/05/2019 22:50:19
Encantada
Mariela Macías
21/06/2018 21:50:52
La voy a probar
Rafael Ponce
13/06/2018 16:25:01
Se ven muy ricas hermano,tratare de hacerlas

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