Conchette

Name: Conchette
Prep time: 138 min
Cook time: 18 min
Yield: 10
Cuisine: Mexicana
Ingredients: 2 cups flour, for the dough; 3/4 cups milk, for the dough; 9 grams yeast, fresh, for the dough; 2 tablespoons sugar, for the dough; 2 tablespoons butter, for the dough; 1/4 teaspoons salt, for the dough; 1 San Juan® egg, for the dough; 1/2 cups icing sugar, for the topping; 1/2 cups flour, for the topping; 1/2 cups butter, for the topping

Huevo San Juan®

Only we have the sweet bread that is the most coquette: the conchette! These fluffy and sweet shells will be your best option to learn how to make Mexican sweet bread, but much more aesthetic. We give you the step-by-step recipe!

Did you know? The sweet bread began to be produced in Mexico after the arrival of the Spaniards, who introduced wheat to our country.

Click here to see more sweet bread recipes!

Reviewed by Editorial Team of Kiwilimón

Published: 15-02-2024

Preparation

18 mins

Low

In a bowl, mix the flour, milk, fresh yeast, sugar, butter, salt, and Huevo San Juan® until combined. Then, transfer the dough to a work surface and knead vigorously for 20 minutes or until it becomes elastic.

Transfer the dough to a bowl, cover with plastic wrap, and let it rest for 1 hour. Form portions of 60 grams, place them on a baking sheet, and let them rest for 15 minutes. Mix the flour, powdered sugar, and whole butter with a spatula energetically to avoid overheating the topping. Set aside. Roll out the topping on a floured surface until it reaches a thickness of 2 mm. Cut triangles of 3 cm long and set aside. Roll out the dough until it reaches a thickness of 3 mm and use a paring knife to cut a strip of 2 mm from one end to the center. Then make cuts from the outside towards the center to create the 4 parts of the bow.

Bring one part of the bow towards the center, join the two ends, return that part, and finally arrange the first strip around the bow. Place the shells in the shape of a bow on a baking sheet, cover with the shell topping, and bake at 180 °C for 18 minutes. Let cool. Place the conchettes on a rack.