Mexican Recipes
Conchas (Mexican Sweet-topped Buns)
Ingredients
Buns
- 1 package regular active dry yeast
- 1/2 cup warm water (105 degrees F to 115 degrees F)
- 1/2 cup lukewarm milk (scalded, then cooled)
- 1/3 cup granulated sugar
- 1/3 cup butter, softened
- 1 teaspoon salt
- 1 egg
- 3 1/2 to 4 cups all-purpose flour
Flavored Topping Dough
- 1/3 cup granulated sugar
- 1/4 cup butter or margarine
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 1 1/2 teaspoons grated orange peel
Instructions
Buns
- Dissolve yeast in warm water in large bowl. Stir in milk, sugar, butter, salt, egg and 2 cups of the flour. Beat until smooth.
- Stir in enough remaining flour to make dough easy to handle.
- Turn onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes. Place in a large greased bowl, then turn greased side up. Cover and let rise in a warm place until double, about 1 1/2 hours. The dough is ready if it leaves an indentation when touched.
- Meanwhile, prepare Flavored Topping Dough.
- Cover Buns dough with plastic wrap to prevent from drying.
- Punch dough down. Divide into 12 equal pieces. Shape each piece into a ball. Place on greased cookie sheet.
Flavored Topping Dough
- Beat sugar and margarine until light and fluffy. Stir in flour until mixture is the consistency of thick paste. Divide into 3 equal parts. Stir cinnamon into one part, vanilla extract into one part and orange peel into one part.
- Divide each part of dough into 4 equal pieces. Pat each piece into a 3-inch circle. Place 1 circle of Topping Dough on each ball of dough, shaping it down over the ball. Make 5 or 6 cuts across the topping, using a table knife, to form a shell pattern. Cover and let rise until double — about 40 minutes.
- Heat oven to 375 degrees F. Bake buns until golden brown, about 20 minutes.
Notes
Photo credit: 35794917@N06 /
CC BY