Conchas Blancas Mexican Sweet Bread |
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Prep Time: 2880 Minutes Cook Time: 35 Minutes |
Ready In: 2915 Minutes Servings: 18 |
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Can be white or black sweet bread. From My Sweet Mexico Gerson. Good cookbook. This has to proof overnight. This is the Mexican sweet bread. Ingredients:
1 tablespoon yeast |
2 teaspoons yeast |
1 1/4 cups milk, scalded |
3/4 cup sugar |
4 cups flour |
1 cup butter, soft |
2 teaspoons salt |
3 eggs |
2 cups flour |
1/2 teaspoon baking powder |
2 cups powdered sugar |
1/2 cup butter, soft |
1 teaspoon vanilla |
2 teaspoons cinnamon |
3 tablespoons cocoa (optional) |
Directions:
1. Dissolve yeast in warm milk with sugar.
2. Mix in yeast mixture beat until combined.
3. Add eggs one at a time.
4. Add butter and salt little at a time.
5. Knead until smooth and elastic; put in a greased bowl; let rise until doubled.
6. Flip over, cover with plastic wrap and refrigerate overnight.
7. Next day punch down; let rise until doubled.
8. While dough is rising, prepare topping.
9. If making chocolate, take out 3 tablespoons flour for cocoa.
10. Combine wet to dry.
11. Divide dough into 2 ounce pieces, the size of a tennis ball.
12. If sticky add little flour.
13. Place on parchment paper, flatten to form a dome shape, place 1 inch apart.
14. Roll topping into gumball sized shape and put on dome; flatten out to cover the dome.
15. Score topping 5 times diagonally so it looks like a sea shell.
16. Let rise until dough spring backs.
17. Bake in 350 degree Fahrenheit oven 35 to 45 minutes until bottom and sides are golden.
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