How to Prepare Ultimate Conchas/Mexican Sweet Bread

Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, conchas/mexican sweet bread. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Conchas/Mexican Sweet Bread is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Conchas/Mexican Sweet Bread is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook conchas/mexican sweet bread using 16 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Conchas/Mexican Sweet Bread:

1. Make ready For Bread :
2. Get 75 gr warm milk
3. Make ready 15 gr dry active yeast
4. Get 500 gr bread flour
5. Prepare 100 gr granulated sugar
6. Make ready 30 gr whole milk powder
7. Take 5 large eggs
8. Take 7 gr salt
9. Get 125 gr unsalted butter
10. Prepare For Filling :
11. Take 24 cubes salted butter (about 5 grams each)
12. Get For Topping :
13. Get 2/3 cup (135 grams) granulated sugar
14. Take 1/2 cup (113 gr) unsalted butter (room temperature)
15. Make ready 1 teaspoon vanilla extract
16. Get 1 cup (130 gr) all purpose flour

Instructions to make Conchas/Mexican Sweet Bread:

1. Add 1 tbsp of sugar and yeast into the warm milk. Mix well then let stand until frothy (about 5 minutes).
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).
3. Put the dough in a greased big bowl. Cover with plastic wrap and allow it to rise in a warm place until doubled.
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.
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.
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.
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.
8. Preheat oven to 350°F. Bake the buns for 10 minutes or until lightly brown
9. Store the leftovers in an airtight container.

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