Breads and Rolls
Conchas Mexican Sweet Bread
- 40m serving time
- 65m cooking time
- 12 food portion(s)
- Views
Ingredients
- 3 1/2 to 4 cups all-purpose flour
- 1/2 cup maizenaku
- 1 (2-1/4 tsp.) envelope RapidRise Yeast
- 1/2 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/2 cup water
- 1/3 cup butter
- 1 egg
Topping
- 2/3 cup sugar
- 1/2 cup butter
- 1 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon pure vanilla extract
HOW TO MAKE
- 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.
