Conchas (Mexican Sweet Bread)
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Ingredients2 1/2 teaspoons yeast1/2 cup warm water1/2 cup evaporated milk3/8 cup white sugar1 teaspoon salt1/3 cup butter or margarine, melted1 egg4 cups all-purpose flour1/2 teaspoon ground cinnamon 2/3 cup white sugar1/2 cup butter or margarine1 cup all-purpose flour2 teaspoons ground cinnamon1 teaspoon vanilla extract
Directions
1.In a large bowl, stir together the yeast and warm water. Mix in the milk, 3/8 cup sugar, 1/3 cup melted butter, salt, egg and half of the flour. Gradually mix in the remaining flour, and 1/2 teaspoon cinnamon. Turn the dough out onto a floured counter to knead as soon as it pulls together enough.
2.Knead for 6 to 8 minutes, until smooth and elastic. Place in a large greased bowl, and turn the dough to coat. Cover, and let rise in a warm place until doubled, about 1 hour.
3.Make the topping while the dough rises. In a medium bowl, beat 2/3 cup sugar and 1/2 cup butter until light and fluffy. Stir in the flour until the mixture is the consistency of thick paste. Divide into two parts, and place one part in a separate bowl. Mix cinnamon into one half, and vanilla into the other half.
4.When the dough is done rising, cut into 12 even-sized pieces. Shape into balls, and place on a greased cookie sheet, spacing about 3 inches apart. Divide each bowl of topping into 6 balls, and pat flat. Place circles of topping on top of the dough balls patting down lightly. Use a knife to cut grooves in the topping like a clam shell. Cover and let rise until doubled, about 45 minutes.
5.Preheat the oven to 375 degrees F (190 degrees C). Bake for 20 minutes, or until lightly golden brown.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user STORMIE008.
1.In a large bowl, stir together the yeast and warm water. Mix in the milk, 3/8 cup sugar, 1/3 cup melted butter, salt, egg and half of the flour. Gradually mix in the remaining flour, and 1/2 teaspoon cinnamon. Turn the dough out onto a floured counter to knead as soon as it pulls together enough.
2.Knead for 6 to 8 minutes, until smooth and elastic. Place in a large greased bowl, and turn the dough to coat. Cover, and let rise in a warm place until doubled, about 1 hour.
3.Make the topping while the dough rises. In a medium bowl, beat 2/3 cup sugar and 1/2 cup butter until light and fluffy. Stir in the flour until the mixture is the consistency of thick paste. Divide into two parts, and place one part in a separate bowl. Mix cinnamon into one half, and vanilla into the other half.
4.When the dough is done rising, cut into 12 even-sized pieces. Shape into balls, and place on a greased cookie sheet, spacing about 3 inches apart. Divide each bowl of topping into 6 balls, and pat flat. Place circles of topping on top of the dough balls patting down lightly. Use a knife to cut grooves in the topping like a clam shell. Cover and let rise until doubled, about 45 minutes.
5.Preheat the oven to 375 degrees F (190 degrees C). Bake for 20 minutes, or until lightly golden brown.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user STORMIE008.
Nutritional Info Amount Per Serving
- Calories: 387.4
- Total Fat: 14.4 g
- Cholesterol: 50.4 mg
- Sodium: 302.2 mg
- Total Carbs: 57.6 g
- Dietary Fiber: 1.7 g
- Protein: 6.8 g
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