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Conchas (Mexican sweet bread)
Conchas (Mexican sweet bread)

Before you jump to Conchas (Mexican sweet bread) recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

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Initially, you should be extremely careful when you are shopping for food that you don’t automatically put things in your shopping cart that you don’t wish to eat. For example, if you have cereal for breakfast, do you ever check to see what the sugar and salt content is before buying? Having a bowl of oatmeal will provide you with the energy to face the day while protecting your heart simultaneously. Mix in fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can become a normal part of your new healthy diet.

Therefore, it should be fairly obvious that it’s not hard to add healthy eating to your everyday life.

We hope you got benefit from reading it, now let’s go back to conchas (mexican sweet bread) recipe. You can have conchas (mexican sweet bread) using 15 ingredients and 18 steps. Here is how you do that.

The ingredients needed to cook Conchas (Mexican sweet bread):
  1. Take active dry yeast
  2. Use warm water (105°-115°F)
  3. Use lukewarm milk (scalded then cooled)
  4. Provide granulated sugar
  5. Use butter (softened)
  6. Use salt
  7. Prepare egg
  8. Use all-purpose flour (possibly 4 cups)
  9. Get flavored topping dough
  10. You need granulated sugar
  11. Take butter (or margarine)
  12. Get all-purpose flour
  13. Prepare ground cinnamon
  14. Provide vanilla
  15. Prepare orange zest
Instructions to make Conchas (Mexican sweet bread):
  1. Dissolve yeast in warm water in large bowl.
  2. Stir in milk, sugar, butter, salt, egg and 2 cups of the flour
  3. Beat until smooth.
  4. Stir in enough remaining flour to make dough easy to handle.
  5. Turn onto a lightly floured surface.
  6. Knead until smooth and elastic, about 5 minutes.
  7. Place in a large greased bowl, then turn greased side up.
  8. 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.
  9. Meanwhile, prepare Flavored Topping Dough. Refer to step 12
  10. Once your concha bread dough has rised, Punch dough down; divide into 12 equal pieces.
  11. Shape each piece into a ball place on greased cookie sheet.
  12. FLAVORED TOPPING DOUGH: Beat sugar and margarine until light and fluffy.
  13. Topping Dough: Stir in flour until mixture is the consistency of thick paste.Divide into 3 equal parts.
  14. Topping Dough: Stir cinnamon into one part, vanilla extract (coconut extract is delicious as well) into one part and orange zest into another part. I like to also color the vanilla and orange zest parts with food coloring the cinnamon part will be brown on its own.
  15. Divide each part of topping dough into 4 equal pieces. (So you should have twelve all together)
  16. 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.
  17. 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.
  18. Heat oven to 375°F. Bake buns until golden brown, about 20 minutes.

When I moved back to California after I graduated college, I realized I literally knew nothing about Mexican food. I have conchas to share with you today! These babies were a labor of love. I started developing the recipe for back in August, and because they need a good amount of attention, I only got to test them a few times. Conchas (Mexican Sweet Bread) from BHG Ultimate Mexican magazine.

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