Almond Conchas Recipes

CONCHAS RECIPE

Steps:

• Have each ingredient ready and measured (by weight) before starting, and thoroughly read the notes above. Mix the all-purpose flour, yeast, sugar, and salt in the bowl of a stand mixer at medium speed, just to mix it well.
• Add the butter and mix well (using the stand mixer with the hook attachment), then mix in the eggs and vanilla extract and slowly pour the milk in little by little until the dough looks cohesive (you may need less or more milk, as some flours soak up more liquid than others). Keep beating the mixture for about 7 minutes at medium speed. Add a little more flour around the inside of the bowl (2-3 tablespoons), just enough for the dough to separate from the container. The dough should be soft and slightly sticky.
• YOUR DOUGH SHOULD FEEL VERY SOFT AND ELASTIC.
• Place the dough on your floured working table and knead it just enough to shape it into a ball.
• Place this ball in a large greased bowl to rest. Cover it with plastic wrap (or wax paper) and a kitchen napkin. Let the dough rest in a warm place for about 2 hours until it doubles in size. I usually turn the light on in my oven and place the bowl inside, close to the light. Be aware that if your kitchen is cold, the dough will take longer to rise. Be patient and do not try to proceed to the next step until the mixture has doubled in size.

CONCHAS (MEXICAN SWEET BREAD)

Steps:

• 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.
• 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.
• 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.
• 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.
• Preheat the oven to 375 degrees F (190 degrees C). Bake for 20 minutes, or until lightly golden brown.

ALMOND CONCHAS

Steps:

• Combine milk, evaporated milk, sugar, 1/3 cup canola oil, marzipan, and salt in a large microwave-safe bowl. Microwave for 50 seconds. Mix in egg, then yeast. Let stand until foamy, about 5 minutes.
• Add 3 cups flour and mix well. Add enough of the remaining flour to bring dough together. Knead dough in the bowl until pliable, 5 to 6 minutes. Move dough to one side and grease bowl with 1/2 teaspoon oil. Cover bowl with plastic wrap and set aside until dough doubles in size, about 1 hour.
• Meanwhile, make topping. Combine sugar and butter in a stand mixer fitted with the paddle attachment. Beat on low speed for 1 minute. Increase speed to high and continue beating. Add marzipan, almond extract, and salt; beat until creamy. Add flour and beat until combined and pliable. Cover bowl and set aside.
• Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with parchment paper.
• Cut dough into 20 pieces. Shape into semi-flat rolls. Arrange them in the baking pan.
• Cut topping mixture into 20 equal pieces. Place each piece between 2 sheets of parchment paper and press into a 2-inch circle. Place 1 circle over each roll. Use a butter knife to score the tops in a decorative pattern.
• Cover baking pan with plastic wrap. Let rise until doubled, 45 to 55 minutes.
• Bake in the preheated oven until puffed and golden, about 18 minutes.

CONCHAS

Steps:

• Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine yeast, water and milk. Add 1 teaspoon granulated sugar and let sit until foamy, 5 to 10 minutes.
• Add the remaining 1/2 cup granulated sugar, the butter, salt, eggs and flour. Mix on medium speed until the dough forms a smooth, elastic ball that pulls away from the bowl. It should be just a little bit sticky, not completely dry like bread dough. Use your hands to lightly coat the dough ball with the oil, then return it to the bowl. Cover with a dish towel and set aside to rise in a warm place until doubled, about 2 hours.
• When the dough has risen, butter two baking sheets. Punch the dough down lightly and use a knife or bench scraper to divide it into 12 balls (75 to 80 grams each). Arrange on the buttered baking sheets.
• Make the topping: Combine the ingredients in a medium bowl and use your fingers to mix and rub together until the mixture has the consistency of cookie dough. Divide the topping into 12 balls (each one will be about 13 grams, if you want to be exact about it). One by one, use your fingers to press and pinch each ball into a thin circle about 3 inches across. (You could also do this on a work surface, placing the ball between two pieces of parchment paper).
• Drape a flattened topping circle over the top of each bun, completely covering it. Lightly press any loose edges into the sides of the bun, making a snug coat on top.
• To make a shell pattern, use a sharp knife to slash parallel lines in the topping over the top of each bun - or you could make a spiral pattern, or score the tops in a criss-cross diamond pattern. Cover with a dish towel and set aside in a warm place to rise for 30 minutes.
• Meanwhile, heat the oven to 375 degrees. Bake buns until lightly browned on the tops and sides, about 20 minutes, rotating the pans after 10 minutes.
• Serve warm, or let cool and store overnight in an airtight container. Reheat gently or serve at room temperature.