Recipe #910  

Conchas - Mexican Sweet Bread


Conchas - Mexican Sweet Bread Recipe | Holiday and Specialty Breads | <p>A favorite treat from Mexican bakeries, now you can bake your own. </p>

Makes: 12 rolls
Prep Time: 40 minutes
Proof Time: 35 to 45 minutes
Bake Time: 20 to 25 minutes


A favorite treat from Mexican bakeries, now you can bake your own.


3-1/2 to 4 cups all-purpose flour
1/2 cup Argo® Corn Starch
1 envelope Fleischmann's® RapidRise Yeast
1/2 cup sugar
1 teaspoon salt
1/2 teaspoon Spice Islands® Ground Saigon Cinnamon
1/8 teaspoon Spice Islands® Ground Allspice
1/2 cup evaporated milk
1/2 cup water
1/3 cup butter
1 egg 
 
Topping:
2/3 cup sugar
1/2 cup butter
1 cup all-purpose flour
2 teaspoons Spice Islands® Ground Saigon Cinnamon
1 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract


Directions
Combine 2 cups flour, corn starch, undissolved yeast, sugar, salt, cinnamon, allspice in a large mixer bowl. Heat evaporated milk, water and butter until very warm (120° to 130°F). Add milk mixture to dry ingredients. Add egg and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Increase to high speed; beat 2 minutes. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Topping: Beat sugar and butter with electric mixer until light and fluffy. Stir in flour, cinnamon and vanilla; mix well. Form into a large bowl; set aside.

Divide dough into 12 pieces. Form into 3-inch wide rolls and place on greased baking sheet. Divide topping mixture into 12 equal portions; flatten to 1/4-inch thick disks. Place one disk on top of each roll; press into dough. Slice decorative grooves through topping and into dough with a sharp knife. Cover; let rise in warm, draft-free place until doubled, about 35 to 45 minutes.

Bake in preheated oven at 375°F for 20 to 25 minutes; until rolls are lightly browned.  Cool on a wire rack.