Conchas Mexican Sweet Bread

Conchas Mexican Sweet Bread

Print Recipe

Yield

12 rolls

Difficulty

Advanced

Prep Time

40 minutes

Bake Time

20–25 minutes

Rise Time

30 minutes

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Ingredients

Conchas

3-½–4 cups all purpose flour
½ cup corn starch
1 (2-¼ tsp.) envelope Fleischmann's^® RapidRise^® Instant Yeast
½ cup sugar
1 teaspoon salt
½ teaspoon ground cinnamon
⅛ teaspoon ground allspice
½ cup evaporated milk
½ cup water
⅓ cup butter
1 egg

Topping

⅔ cup sugar
½ cup butter
1 cup all purpose flour
2 teaspoons ground cinnamon
1 teaspoon pure vanilla extract

Directions

For conchas:

Combine 2 cups flour, cornstarch, undissolved yeast, sugar, salt, cinnamon and allspice in a large bowl. Heat evaporated milk, water and butter until very warm (120°F to 130°F). Add milk mixture to dry ingredients. Add egg and beat 2 minutes at medium speed of electric mixer; scraping bowl occasionally.
Increase speed to high and beat 2 minutes. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic; about 8 to 10 minutes. Cover and let rest 10 minutes.

For topping:

Beat 2/3 cup sugar and 1/2 cup butter until light and fluffy with electric mixer. Stir in flour, cinnamon and vanilla; mix well. Form into a large ball and set aside.
Divide dough into twelve pieces. Form into 3-inch balls and flatten into rolls. Place on greased baking sheets. Divide topping mixture into 12 equal portions and flatten into 1/4-inch thick disks. Place a disk on top of roll; press into dough. Slice decorative grooves through topping and into dough with a sharp knife. Let rise 30 minutes.
Bake in preheated oven at 375°F for 20 to 25 minutes; until rolls are lightly browned. Cool on a wire rack.

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