Concha Recipe
traditional mexican sweet bread with crunchy pastry topping - available sunday only
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Ingredients
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Dough
Topping
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm milk (110°F or 43°C) with 1 tablespoon of sugar and the yeast. Let it sit for about 5-10 minutes until it's frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine 4 cups of flour, 1 cup of sugar, and salt. Mix well.
- 3
- 4
Knead Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Place in a greased bowl, cover with a kitchen towel, and let it rise in a warm area for about 1-2 hours or until doubled in size.
Topping Preparation
- 5
Prepare Topping
In a medium bowl, mix together 1 cup of flour, 1 cup of sugar, 1/2 cup of softened butter, cocoa powder, baking powder, and vanilla extract until it forms a smooth paste.
- 6
Chill Topping
Refrigerate the topping mixture for about 30 minutes until firm.
Assembly and Baking
- 7
Shape Dough
Once the dough has risen, punch it down and divide it into 12 equal pieces. Shape each piece into a ball and place them on a baking sheet lined with parchment paper.
- 8
Apply Topping
Take the chilled topping and use a pastry bag or your fingers to spread a generous layer on top of each dough ball, creating a crisscross pattern.
- 9
Second Rise
Cover the dough balls with a towel and let them rise again for about 30 minutes.
- 10
Bake
Preheat the oven to 350°F (175°C). Bake the conchas for 20-25 minutes or until they are lightly golden on top.
- 11
Cool and Serve
Remove from the oven and let cool on a wire rack. Serve warm or at room temperature.