Manteconchas

Name: Manteconchas
Prep time: 115 min
Cook time: 20 min
Yield: 20
Cuisine: Mexicana
Ingredients: 7 grams dry yeast; 1/4 cups cow's milk, warm; 2 cups flour; 1/4 cups sugar; 1/2 teaspoons salt; 1/2 teaspoons vanilla essence; 1 egg; 1/4 cups cow's 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 icing sugar, for the crust; 1 cup flour, for the crust; 2 tablespoons cocoa, for the crust

Lorenza Ávila

If you have seen "manteconchas" everywhere, you no longer need to buy them! We give you the recipe to make them yourself in vanilla or chocolate. Dare to try them and stay trendy with this delicious bread.

Reviewed by Editorial Team of Kiwilimón

Published: 21-08-2018

Preparation

1h 35 mins

20 mins

Low

Preheat the oven to 180° C. Hydrate the yeast with the milk and let it rest for 10 minutes. In a mixer, beat the flour with the sugar, salt, vanilla, hydrated yeast, egg, milk, and zest until you obtain a homogeneous dough. Add the butter gradually and continue beating until incorporated and obtain an elastic and homogeneous dough. Place the dough in a lightly greased bowl and cover with a damp cloth or non-stick plastic wrap. Let it rise for about 1 hour or until it doubles in size. For the crust, mix the butter with the powdered sugar and flour, knead until integrated without overheating too much. Divide the dough in half and incorporate cocoa into one part. Set aside. Weigh 50-gram balls of dough and roll them on a floured surface. Place the balls in a cupcake mold with liners. On a piece of non-stick plastic, place the crust dough and roll it out with a rolling pin. Cut circles the diameter of the dough balls and mark with a shell cutter or with the help of a knife. Cover the manteconchas with the vanilla or chocolate crust. Bake for 20 minutes or until cooked. Cool and serve.

Nutritional information

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

Energy

381.4

kcal

19.07%

Carbohydrate, by difference

55.3

18.43%

Protein

5.5

11%

Total lipid (fat)

15.9

24.46%

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100

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Provided by

Tips

Let the shell dough rise in a warm place. Do not over-knead the crust mixture, otherwise you will overheat the butter and it will be more difficult 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, to avoid breaking.

Manteconchas

Ingredients

Preparation

Nutritional information

Presentation

Tips

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