If you’re a fan of Mexican pastries, you’re in for a treat! Today, we’re plunging into the delightful world of Conchas. These sweet and fluffy Mexican sweet breads with their iconic seashell-like topping are not only visually stunning, but also incredibly delicious. In this blog post, we will guide you through a step-by-step koncha recipe, so you will be enjoying these delectable treats in no time. So, grab your apron and get started!
- 4 cups flour
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 2 1/4 teaspoons active dry yeast
- 1/2 cup hot milk
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 cup flour
- 1 teaspoon vanilla extract
- few drops of food coloring (optional)
Step 1: Activate the Yeast
In a small bowl, mix warm milk and yeast. Stir gently and let it sit for about 5 minutes until it becomes frothy.
Step 2: Knead the Dough
In a large mixing bowl, mix flour, sugar and salt. Make a well in the center and add yeast mixture, softened butter and eggs. Mix everything together until a soft dough is formed.
Step 3: Knead the Dough
Transfer the dough to a floured surface and knead it for about 10 minutes until it becomes smooth and elastic. You can also use a stand mixer with the dough hook attachment for this step.
Step 4: Let the Dough Rise
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
Step 5: Prepare the Topping
In a separate bowl, beat the softened butter and sugar together until light and fluffy. Gradually add flour, vanilla extract and food coloring (if desired). mix until well combined.
Step 6: Shape the Dough
After the dough has risen, press it down to remove air bubbles. Divide the dough into small portions and make balls out of them. Place dough balls on a baking sheet lined with parchment paper, leaving enough room between them for expansion.
Step 7: Add Toppings
Take a portion of the topping mixture and flatten it into a disc shape with your hands. Place the disc on top of each dough ball and press it lightly to make a traditional conch shell pattern. Repeat the same process for all the dough balls.
Step 8: Final Rise and Baking
Cover the baking sheet with a clean kitchen towel and let the shellfish rise for another 30 minutes. Meanwhile, preheat your oven to 350°F (175°C). Once the shells are puffed, bake them for about 15-18 minutes or until they are golden brown.
Step 9: Enjoy!
Remove the shells from the oven and let them cool on a wire rack. Once they cool down a bit, serve them with a hot cup of coffee or hot chocolate. These delightful Mexican pastries are best enjoyed fresh!
Additional Tips and Variations:
- For a twist of flavor, add a teaspoon of ground cinnamon or citrus zest to the flour mixture.
- Experiment with different colors for the topping by using natural food colorings such as beetroot juice or matcha powder.
- If you prefer smaller shells, divide the dough into smaller portions and adjust the baking time accordingly.
- To keep your mussels fresh longer, store them in an airtight container at room temperature.
Congratulations! You have successfully made a batch of mouth-watering conchos from scratch. The combination of soft and fluffy bread with sweet, crispy topping is simply irresistible. Whether you are making them for a special occasion or just to satisfy your craving for a delicious dish, these conches are sure to impress. Don’t forget to share them with your loved ones and spread the joy of this lovely Mexican pastry. Buen Provocho!