CONCHAS (MEXICAN SWEET-TOPPED BUNS)

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Make and share this Conchas (Mexican Sweet-Topped Buns) recipe from Food.com.

Provided by Karen From Colorado

Categories     Breads

Time 3h20m

Yield 12 Conchas

Number Of Ingredients 14

3 teaspoons active dry yeast
1/2 cup warm water (105 degrees F to 115 degrees F or 40 to 46 celsius)
1/2 cup lukewarm milk (scalded, then cooled)
1/3 cup granulated sugar
1/3 cup butter, softened
1 teaspoon salt
1 egg
3 1/2-4 cups all-purpose flour
1/3 cup granulated sugar
1/4 cup butter or 1/4 cup margarine
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1 1/2 teaspoons orange zest

Steps:

  • Dissolve yeast in warm water in large bowl.
  • Stir in milk, sugar, butter, salt, egg and 2 cups of the flour.
  • Beat until smooth.
  • Stir in enough remaining flour to make dough easy to handle.
  • Turn onto a lightly floured surface.
  • Knead until smooth and elastic, about 5 minutes.
  • Place in a large greased bowl, then turn greased side up.
  • Cover and let rise in a warm place until double, about 1 1/2 hours.
  • The dough is ready if it leaves an indentation when touched.
  • Meanwhile, prepare Flavored Topping Dough.
  • Punch dough down; divide into 12 equal pieces.
  • Shape each piece into a ball; place on greased cookie sheet.
  • Flavored Topping Dough.
  • Beat sugar and margarine until light and fluffy.
  • Stir in flour until mixture is the consistency of thick paste.
  • Divide into 3 equal parts.
  • Stir cinnamon into one part, vanilla extract into one part and orange peel into one part.
  • Divide each part of dough into 4 equal pieces.
  • Pat each piece into a 3-inch circle.
  • Place 1 circle of Topping Dough on each ball of dough, shaping it down over the ball.
  • Make 5 or 6 cuts across the topping, using a table knife, to form a shell pattern.
  • Cover and let rise until double - about 40 minutes.
  • Heat oven to 375 degrees F (190 celsius).
  • Bake buns until golden brown, about 20 minutes.

Nutrition Facts : Calories 290.4, Fat 10.2, SaturatedFat 6.1, Cholesterol 40.6, Sodium 285.2, Carbohydrate 44.1, Fiber 1.5, Sugar 11.2, Protein 5.7

Seema Gurudat
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These conchas were a huge disappointment. They were dry and tasteless. I would not recommend this recipe.


Bamboo Resources
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I'm not a big fan of Mexican food, but these conchas were surprisingly good. I would definitely eat them again.


Ondrea Clark
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These conchas were a bit more work than I expected, but they were definitely worth it. They were so delicious and everyone loved them.


Umair Danish
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I'm allergic to eggs, so I was thrilled to find this recipe for egg-free conchas. They were just as good as the traditional version!


Sojib islam Sojib
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These conchas were so easy to make and they turned out so delicious! I'm definitely going to be making these again and again.


Tika Bayalkoti
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I'm not sure what I did wrong, but my conchas turned out really dense and dry. I think I might have overmixed the dough.


kalisthan tv
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These conchas were absolutely perfect. They were the perfect combination of sweet and savory, and the bread was so fluffy and soft.


Light Now
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I've never had conchas before, but these look amazing! I'm definitely going to try making them.


Kuddus Mia
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These conchas were a total flop. The dough was too sticky and the topping was too hard. I followed the recipe exactly, so I'm not sure what went wrong.


Kashif Mir
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I'm not a big fan of sweet breads, but these conchas were surprisingly delicious. The bread was light and fluffy, and the topping was just the right amount of sweetness.


Bwalya Chishimba
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These conchas were a bit too sweet for my taste, but they were still very good. I think I would use less sugar next time.


Kalule Derrick
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The recipe was easy to follow and the conchas turned out beautifully. I loved the combination of flavors and textures.


Mudasir Balov
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I love the way these conchas look! They're so festive and colorful. I can't wait to try them.


Zohaib JaAn
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These conchas were a huge hit with my family! They were so soft and fluffy, and the sweet topping was the perfect finishing touch. I will definitely be making these again.