|Fluffy and ready to eat!|
2 1/2 teaspoons yeast
1/2 cup warm water (110 deg F)
1/2 cup evaporated milk
3/8 cup white sugar
1 teaspoon salt
1/3 cup butter or margarine, melted
4 cups all-purpose flour
1/2 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter or margarine
1 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/2 cup white sugar
2 tbsp melted butter
- In a large bowl, stir together the yeast and warm water. Mix in the milk, 3/8 cup sugar, 1/3 cup melted butter, salt, egg and half of the flour. Gradually mix in the remaining flour, and 1/2 teaspoon cinnamon. Turn the dough out onto a floured counter to knead as soon as it pulls together enough.
- Knead for 6 to 8 minutes, until smooth and elastic. Place in a large greased bowl, and turn the dough to coat. Cover, and let rise in a warm place until doubled, about 1 hour.
- Make the topping while the dough rises. In a medium bowl, beat 2/3 cup sugar and 1/2 cup butter until light and fluffy. Stir in the flour until the mixture is the consistency of thick paste. Divide into two parts, and place one part in a separate bowl. Mix cinnamon into one half, and vanilla into the other half.** You can also add food coloring to make different colored conchas.
- When the dough is done rising, cut into 12 even-sized pieces. Shape into balls, and place on a greased cookie sheet, spacing about 3 inches apart. If using Topping #1: Divide each bowl of topping into 6 balls, and pat flat. Place circles of topping on top of the dough balls patting down lightly. Use a knife to cut grooves in the topping like a clam shell. Cover and let rise until doubled, about 45 minutes. ** I felt like I used too much topping since my conchas were quite small, the topping tended to grow quite a bit, so I would recommend using 1/2 a topping ball per pastry if your conchas are small. If you want to try Topping #1, bake the bread with no topping
- Preheat the oven to 375 degrees F (190 degrees C). Bake for 15-20 minutes, or until lightly golden brown.
- Decorating with Topping #1, as soon as you take the bread out of the oven, brush with melted butter and sprinkle sugar on top and let dry, see pictures below.
|Making the dough!|
|After the dough was left to rise for about 2 hrs I divided it into 12 balls|
|Making Topping #1! Orange in honor of Halloween or OSU ;)|
|Making them Clam looking|
|And they're done! Yum, yum!|
|Making some sugar ones with Topping #2!|
|Sugar ones are ready to eat! They kind of resemble Dia de los Muertos (Day of the Dead) bread :)|
|Mexican Sweet Bread Feast!|