Mexican sweet Bread has greater than 300 unique sorts however Conchas is maximum possibly the most popular one. soft internal and crunchy out of doors, these shell formed buns with a shell pattern at the pinnacle are best with a cup of hot chocolate or coffee! every kind has a name typically associated with its look: ears, plant life, horns, to name a few. I chose one range (a completely popular, or I ought to say the maximum famous, one) referred to as Conchas. It manner shells in Spanish, and this Mexican sweet bread is known as like that for their shell-like shape and shell sample at the top.
The appearance of the sweet breads in Mexico was closely influenced by using the French and Spaniards. They were those who brought baked items and various pastries to indigenous human beings and stimulated them to create many one-of-a-kind forms of Pan Dulce. thanks to them, Mexicans and people travelling this country can enjoy these sweet treats every day! those are not simply phrases. Mexicans actually munch their candy bread each single day. Panaderías (bakeries) offer myriads of Mexican candy bread types you may choose from. It became a breakfast or a past due supper staple that's normally loved with a cup of hot chocolate or espresso.
Ingredients
For the dough:
- 4 1/2 teaspoons (2 packets or 14g) active dry yeast (instant dry yeast can also be used)
- 1 1/4 cups whole milk , at room temperature
- 6¾ to 7 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons salt
- 3 eggs
- 1/2 cup unsalted butter , at room temperature
For the topping:
- 2 cups all-purpose flour (for the chocolate topping, substitute 3 tbsp flour to 3tbsp cocoa powder)
- 1/2 teaspoon baking powder
- pinch of salt
- 2 cups confectioner's sugar
- 1/2 cup unsalted butter , at room temperature
- 1/2 teaspoon vanilla extract
Instructions
- The dough. Dissolve the yeast in the milk. Combine 7 cups of the flour with the granulated sugar in a mixer. You can also do that by hand. Add the yeast and milk mixture and mix lightly. Add the salt.
- Now start adding the eggs, one at a time, while mixing on low speed until the mixture starts to come together. Scrape the sides, increase the speed to medium, and continue mixing for about 10 minutes. You should get a smooth and elastic dough.
- Start adding the butter, little by little, increase the speed to medium-high and mix for about 8 minutes, until the dough is smooth. If the dough is too sticky, add the remaining 1/4 cups of flour.
- Place the dough inside a lightly oiled bowl. Cover with a plastic wrap or damp towel and leave in a warm place to rise, for about an hour. It should double in size. Meanwhile, prepare the topping.
- The topping. Combine the flour, baking powder, salt, confectioner's sugar, and cocoa powder (if using it) in a bowl. Cream the butter in another bowl and add the flour mixture to it. Mix well until combined. Add the vanilla extract and mix once again.
- Making the buns. Divide the dough into 16 pieces and roll tightly by cupping your hands and pressing as you roll it over the table. Line a baking sheet with a parchment paper and place the dough balls on it. Leave about 1 inch space between them. Press every ball with the palm of your hand so it looks like a dome.
- Roll a gumball-size amount of topping in your hands, flatten it using a rolling pin, and use a glass to cut the dough into perfect circles. The circle should be big enough to cover the dome of dough. Score with the tip of a knife or a pizza cutter to make parallel curved lines to resemble a seashell. Leave at room temperature, until the dough doubles in size, for about 40 minutes.
- Preheat the oven to 350°F (175°C). Bake the buns for 30-40 minutes. Enjoy!
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