Conchas

These Conchas are a Traditional Mexican sweet bread with a streusel topping that are perfect for your morning coffee or for a delicious dessert!

Prep Time25

Cook Time20

Rise Time:2

Total Time2 45

Course: Appetizer, Bread, Breakfast, Dessert

Cuisine: Mexican

Servings:

Calories: 442kcal

1 package rapid rise yeast or regular
1 cup warm milk
3/4 cup granulated sugar
1 tsp cinnamon
1 tsp salt
3 1/2 -3 3/4 cups all-purpose flour don’t add the extra ¼ cup flour unless dough is too sticky
1/2 cup unsalted butter melted
1 egg
1 Tbs vegetable oil
2 tsp vanilla extract

If you are using regular yeast, you will need to follow this step. Skip to step #2 if using rapid rise or instant yeast. Place the warm milk, sugar, and yeast into the bowl of the stand mixer with the dough hook attachment (or in a large mixing bowl if you are going to knead by hand). Let sit for 5 minutes until bubbles begin to form. If there are no bubbles your yeast is not good and you will need to start again with fresh yeast. .
Mix all the dry ingredients in the stand mixer.
In a separate bowl, add the butter, egg, oil, vanilla and salt and mix to combine.
Add the egg mixture and turn on medium speed for 5 minutes. The dough should be soft and smooth. If kneading by hand this will take about 10 minutes.
Grease a large bowl and place the dough in the middle, lightly grease the dough and place a towel or saran wrap over the bowl. Place in a warm place and let rise for an hour.
Punch the dough down and knead for about 2 minutes. Divide into 12 equal pieces or weigh the pieces on a scale approx 90 grams each.
Roll the pieces into a ball and space out on the cookie sheet. Press down slightly on the ball of dough to spread it in a flat circle.
Let the dough rise for another 30 minutes to an hour. If the room is warm, the dough will rise faster (30-40 minutes), if it is cooler it will take a bit longer (up to 1 hour). Dough doesn’t have to double in size, but they will get bigger.

Add all the ingredients to the bowl of the mixer or regular bowl with hand mixture and use the paddle attachment to mix them together for 1 minutes.
Divide the dough into 2 pieces, add the cocoa to one piece and knead in quickly so the shortening and butter don’t melt.
In the second piece add the food coloring and knead to mix.
Place in saran wrap in the refrigerator until ready to use.

Divide each piece of topping into 6 equal portions. Sprinkle just a tiny bit of flour under a topping piece and use a rolling pin or just your hand to “smash” the pieces out, roll the pieces into circles, you don’t want them thin pieces.
Place a piece on top of each roll. Cut designs into the topping, but not the roll.
Preheat the oven to 350° and bake the rolls for 20 minutes.

This dough doesn’t rise as high as bread dough during the rising but don’t worry, it bakes up nicely and will definitely be larger.
You can split your topping to add cocoa to half and food coloring to the other half if you like or do noting and use the topping as is.
You can use either rapid rise yeast or active dry for this recipe, the rising times will just be different.
We light to weigh out our dough to be 90 grams each, but you can eyeball it and try to get 12 equal portions.
When making the topping, you may need to add a bit more flour if your dough is too sticky. Don’t overwork it, or the butter and crisco will get hot and melt. The topping will need to cool in the refrigerator so it can be rolled.