Conchas Mexican Sweet Bread

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


Details

Difficulty

Advanced

Yield

12 rolls

Prep Time

40 minutes

Rise Time

30 minutes

Bake Time

20 to 25 minutes

Ingredients


  • 3 1/2 to 4 cups all-purpose flour
  • 1/2 cup Argo® Corn Starch
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon 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 ground cinnamon
  • 1 teaspoon pure vanilla extract

Directions


Combine 2 cups flour, cornstarch, undissolved yeast, sugar, salt, cinnamon and allspice in a large bowl. Heat evaporated milk, water and butter until very warm (120°F 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 speed to high and 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 and let rest 10 minutes.

For topping:
Beat 2/3 cup sugar and 1/2 cup butter until light and fluffy with electric mixer. Stir in flour, cinnamon and vanilla; mix well.  Form into a large ball and set aside.

Divide dough into twelve pieces.  Form into 3-inch balls and flatten into rolls.  Place on greased baking sheets. Divide topping mixture into 12 equal portions and flatten into 1/4-inch thick disks. Place a disk on top of roll; press into dough. Slice decorative grooves through topping and into dough with a sharp knife.  Let rise 30 minutes. 

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