I have conchas to share with you today!
These babies were a labor of love. I started developing the recipe for back in August, and because they need a good amount of attention, I only got to test them a few times. There are a few things I learned, and I’m happy to share the knowledge so you can easily make these at home.
One of the more important things I realized, especially after making pan de muerto last year, is that you need to take your time with bread, don’t take any shortcuts and don’t rush your process. Give the yeast plenty of time to proof, and give your dough enough time to really rise.
The quality of your ingredients also makes a difference. Fresh ground spices will give you a more flavorful bread. I like to use the milling blade from my nutribullet to grind down cinnamon, and cloves, and then I just use a microplane to grate fresh nutmeg. If you happen to have any vanilla bean paste, vanilla beans, or high quality vanilla extract, use it instead of imitation vanilla extract. Be sure to keep imitation vanilla out of the streusel though or you’ll end up with a something that tastes like play-doh. I used imitation extract the first few times and It took me a while to realize it was really messing with the taste.
When it comes to equipment, you can easily score the streusel topping with a knife, but if you’d like a concha cutter, you can purchase the one I used here. I also suggest using food coloring gelinstead of liquid food coloring if you decide to add some color to your topping, as the liquid will make your topping really sticky and you’ll need a lot of it to get good color payoff.
I know they are a bit of a process but I promise they’re so worth it! Be sure to share your pictures with me if you happen to make them!
Nos vemos pronto!
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4.18 from 50 votes
Conchas (Mexican Sweet Bread)
Makes 1 Dozen
Servings 12
Calories 598kcal
Author Esteban Castillo
Ingredients
- For the Dough:
- 1 cup Whole Milk divided
- 3 Teaspoons Dry Active Yeast
- 5 1/3 cups All-Purpose Flour
- 1/2 cup Sugar
- 1 1/4 Teaspoons Fresh Ground Cinnamon
- 1/2 Teaspoon Fresh Nutmeg grated
- 1/4 Teaspoon Fresh Ground Cloves
- 1 Teaspoon Salt
- 5 Large Eggs cracked into a small bowl
- 2 Teaspoons Vanilla Extract or Vanilla Paste
- 4 Tablespoons Unsalted Butter room temperature
- For the Streusel Topping:
- 2 1/4 cup Flour
- 1 3/4 cup Powdered Sugar sifted
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Kosher Salt
- 1 Teaspoon Good Vanilla Extract or Vanilla Paste
- 1 cup Vegetable Shortening cubed
Instructions
In the bowl of a stand mixer, add 1/4 cup of warm milk. ( I usually just pop a microwave-safe measuring cup with milk in the microwave for about 10 seconds, just make sure it's not scalding hot or it will kill your yeast) Add a pinch of sugar, and then use a rubber spatula to mix in the yeast. Let your yeast proof for about 12 minutes. The mixture will grow in size and be bubbly and pale beige in color. (If you don't see any bubbles and it didn't grow, your yeast might have died.)
While the yeast proofs, whisk together the flour, sugar, cinnamon, nutmeg, cloves, and salt in a large bowl, then set it aside.
After the yeast has proofed, pour the rest of the milk into the stand mixer bowl. On low speed, with the hook attachment, slowly pour in the eggs, then the vanilla. Take your flour mixture and add it one cup at a time. Once all of the flour has been incorporated, increase the speed to medium, and add in the butter.
Increase the speed to high, and knead the dough for 5 minutes, then transfer the dough to a greased bowl. (Your dough might be a little sticky, and that's okay)
Cover your bowl with plastic wrap and place it a warm dark place (I like to turn on the broiler on HIGH for a minute then shut it off and let the dough proof in the oven). Proof your dough for an hour and half, or until it has doubled in size.
While the dough proofs, make the topping.
In a large bowl, whisk together the flour, powdered sugar, baking powder, and kosher salt. Add in the vanilla, then the vegetable shortening, and use your hands to work it into the flour mixture until everything comes together. The topping should have the consistency of playdoh, if it feels dry, add in an extra tablespoon or two of shortening.If you're adding food coloring gel, add it in at this time. Let your streusel topping sit at room temperature while the dough proofs. If you're not adding food coloring and you find the streusel to be a little dry, simply add an extra tablespoon of shortening.
Once the dough has risen punch it down. If your dough is sticky, make sure to grease your hands and flour the surface you'll be working on. Turn the dough out onto a cutting board then cut the round into 12 (3.75 oz) balls.
Line two baking sheets with parchment paper then place 6 of the dough balls, evenly spaced, on one of the baking sheets, then the rest on the second baking sheet.
Take your topping and divide it into 12 equal sized balls. If you have a tortilla press, place the streusel ball in between two sheets of plastic and use the press to flatten the dough, and if you don't simply use the bottom of a pie dish to flatten it.
Place the topping over each of the balls of dough, then use a concha cutter and push it down gently over the topping to score it, if you don't have one, simply use a knife to score in the pattern.
Place a kitchen towel over your balls of dough, and place the cookie sheets in a warm spot to let the conchas proof for 20-25 more minutes to double in size.
Once the conchas have doubled in size, preheat your oven to 350 degrees then place them in the oven and bake for 15-16 minutes.
Let the conchas rest for about 8-10 minutes before serving. Serve warm.
