Conchas-Mexican Sweet Rolls

A special breakfast pastry that is often served with hot cocoa or coffee. Smaller servings are bread is called conchita. The special topping can be made with shortening but I prefer butter.

Ingredients

• 10 oz milk (full fat is better)

• 1/4 cup butter

• 2 eggs

• 1 tbsp Mexican Vanilla

• 1/3 cup white sugar

• 1 1/2 tsp salt

• 3 3/4 - 4 1/4 cup bread flour

• 2 tsp yeast

Topping:

• 3/4 cup confectioners sugar

• 3/4 cup all-purpose flour

• 1/4 cup butter, cold, in pieces

• 1 egg yolk

• 1 tbsp Mexican vanilla

• Yellow or pink food safe coloring

Instructions

Please read Susy’s Tips and Tricks below.

1. Place dough ingredients in machine in order desired. It really makes no difference how you place the ingredients unless you use delayed start.

2. Use the dough setting. Allow the dough to rise 1 time. You may wish to remove the dough immediately and refrigerate to prepare the next day. Otherwise, remove dough after the first rise.

3. While the dough rises prepare the topping mixture. Mix the sugar and the flour. Add the cold butter in bits to the mixture. If you have a pastry blender use. A fork can work too. Be sure and break up the mixture to a cornmeal-like texture/consistency. Divide dough into the equal number of rolls. Shape 3-4” discs. You can use a tortilla press to flatten into a circle. Refrigerate while the dough rises.

4. Shape into 16-22 rolls. Be sure roll smoothly. Place on a lightly greased baking sheet.

5. Now place your circle toppings on each roll and using a sharp knife, mark a strong shell design.

6. Cover with plastic wrap wrap and a towel to help the rolls rise again. Anywhere from 30-60 mins. They should have increased in size; becoming light and fluffy. Cover tightly with plastic wrap; hold the heat in and this will provide a nice rise.

7. Preheat oven to 350F. Place rolls on centre rack and bake 15-21 minutes until lightly golden brown.

8. Remove from sheet and cool on a rack.

---

Susy’s Tips & Tricks

Temperatures truly don’t matter. I use milk cold from the fridge.

Always start with the lesser amount of flour. Don’t just dump the entire amount. Examine the dough ball about 5-6 minutes in. It should be smooth and move nicely in the pan.

You can use 2% milk. Higher fat results in a bread that lasts a bit longer and is a bit richer.

You can flavour the topping with a tbsp of cocoa powder for a chocolate topping. Use almond extract instead of vanilla. Choose a favourite coloring. I chose violet.

I used a sharp knife to score the lines.