Conchas

For those of you not familiar with Mexican food, conchas are a very popular Mexican sweet bread. Conchas can be found with either a vanilla, strawberry or chocolate sugar topping. My favorite is chocolate. I can't remember where I found the original recipe, but I have made a few changes to achieve a more authentic flavor. And the very best way to eat conchas, is with a cup of Mexican hot chocolate! Simply delicioso! (After posting this recipe, I think I'm going to have to bake up a batch.)

Conchas

Ingredients:

• 3 to 3-1/2 cups all-purpose flour
• 1/3 cup sugar
• 1 envelope instant yeast
• 1 teaspoon salt
• 1/2 cup water
• 1/4 cup milk
• 1/4 cup butter
• 1 large egg
• Cocoa Topping (recipe follows)

Directions:

In a large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat water, milk and butter until very warm (120ºF) or just until butter melts and milk begins to scald. Gradually add to to flour mixture. Beat 2 minutes on medium speed of an electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes on high speed. Stir in enough remaining flour, by hand, to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 10 minutes. Place in large bowl that has previously been sprayed with Pam. Turn greased side up; cover with plastic wrap. Let dough rest until double in size, about 45 to 60 minutes.

Prepare cocoa topping while dough is rising. Divide cocoa topping into 24 equal pieces; set aside.

Divide dough into 24 equal pieces. (They may look small, but will double in size.) Shape each piece of dough into a smooth ball. Place balls on greased baking sheet. Flatten each ball slightly with hand.

Flatten each portion of cocoa topping, between 2 pieces of wax paper, to prevent sticking. Place one round on each dough ball. With sharp knife, cut a 1/4-inch deep tic-tac-toe board on each concha. (I like to use cookie cutters.) Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.

Bake at 375ºF for 20 minutes or until dough is a light golden brown. Remove from baking sheet; cool slightly on wire rack. Enjoy!!!

Cocoa Topping: In medium bowl, cut 1/2 cup butter into 1 cup powdered sugar and 1 cup all-purpose flour with pastry blender until crumbly. Stir in 2 tablespoons cocoa powder, 1 teaspoon ground cinnamon and 1 teaspoon vanilla extract.

With Love,

Leslie Limon

*Note: You can substitute quick active dry yeast for the instant yeast.  Just be sure to dissolve it in the hot water and let it set for about 10 minutes before adding it to the flour mixture.