Conchas/Mexican Sweet Bread

Name: How to cook Conchas/Mexican Sweet Bread - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24 ct
Cuisine: Us

Introduce

Chef :

Pawon Indo Bule

Conchas/Mexican Sweet Bread

Back in my country, there is a very famous chain bakery shop named Roti Boy. They used to sell only one kind of bread, which we call it as Mexican bun, bun stuffed with butter and has a very crispy coffee pastry topping. The recipe here is my version of Mexican sweet bread. I added some flavor to the topping (vanilla, chocolate, coffee and strawberry)

Ingredient

Food ration :

24 ct

75 gr

warm milk

15 gr

dry active yeast

500 gr

bread flour

2/3 cup (135 grams)

granulated sugar

30 gr

whole milk powder

large eggs

7 gr

salt

125 gr

unsalted butter

24 cubes

salted butter (about 5 grams each)

1/2 cup (113 gr)

unsalted butter (room temperature)

1 teaspoon

vanilla extract

1 cup (130 gr)

all purpose flour

Cooking instructions

* Step 1

Add 1 tbsp of sugar and yeast into the warm milk. Mix well then let stand until frothy (about 5 minutes).

* Step 2

Add the flour, the remaining sugar, powdered milk, eggs and yeast mixture into a heavy duty mixer bowl with dough hook. Knead until everything is well blended. Add salt. Knead until the dough comes together. Add butter. Knead until smooth and elastic (if the dough is being stretched it will not get torn and look transparant).

* Step 3

Put the dough in a greased big bowl. Cover with plastic wrap and allow it to rise in a warm place until doubled.

* Step 4

While waiting for the dough to proof, make the topping Put the sugar, butter and vanilla extract into a mixer bowl. Beat until light and fluffy. Stir in flour and mix until a thick dough forms. Divide dough into as many flavor as you want. Add flavor or food colors. Knead until well mixed. Cover pieces with plastic wrap and put in the fridge until ready for use.

* Step 5

When the dough is ready, turn it out onto a lightly floured surface. At this point, take the topping out of the fridge. Divide the dough into 24 even pieces. Fill each dough with one cube salted butter and shape each piece into a ball (make sure to pinch the dough really well so the filling will not leak). Place the dough buns on a parchment-lined baking sheet. Flatten each of them a little bit.

* Step 6

Devide the topping into 24 pieces. Sprinkle flour onto work surface lightly. Roll out each pieces into a round shape as same as the diameter of the bun surface.

* Step 7

Transfer the topping rounds to the buns using an offset spatula. If the paste doesn’t want to stick naturally, use a pastry brush to apply dots of water on the underside before applying to the buns. Score lines into the topping to resemble the ridges on a seashell by using a small knife with a pointing tip. Allow the buns to rise on the baking sheet until doubled in size.