Source: Mexican Desserts by Socorro Munoz
Makes 16 servings.
Preparation time: 3 hours
Tips: Serve with Mexican style hot chocolate
Conchas - Pan Dulce
Sweet Rolls
Ingredients
Preparation
BREAD DOUGH: see note 1& 2
1 cup milk
1/2 cup sugar
1/2 cup vegetable shortening
1 teaspoon salt
2 1/4 teaspoons active dry yeast (1 package)
1/4 cup warm water
2 whole eggs, room temperature, well beaten
4 1/2 cups flour
1. Grease two- three baking sheets. You will need 1 sheet for every 8 medium size conchas.
2. In a small saucepan, scald milk over medium heat; remove from heat.
3. Add sugar, shortening and salt and stir until shortening has melted. Let stand until lukewarm.
4. In a large mixer bowl, sprinkle yeast over warm water; stir and let stand for five minutes.
5. Add the well-beaten eggs and milk mixture to the yeast. Gradually add three cups flour. Beat at low speed until thoroughly mixed. Beat at medium speed until smooth. Stir in 1 1/2 cups flour and mix with large wooden spoon until dough is soft.
6. Knead dough on lightly-floured board until dough is smooth and elastic, about 10 minutes.
7. Place in greased bowl; turning to grease all sides. Cover with a cloth or plastic and place in warm spot. Let rise 1 hour or until double in bulk.
8. Prepare TOPPINGS:
Mix flour, sugar. Cut in butter with pastry blender to make fine, even crumbs. Stir in egg yolks and vanilla. Mix until well-blended. Set aside.
TOPPING FLAVORS: divide topping mix in three:
1) Plain , 2) add cinnamon , 3) add 1 Tbs. cocoa
9. Knead bread dough on lightly-floured board. Punch, stretch and fold dough. Knead about 10 minutes, until dough holds together, becomes smooth and is no longer sticky but elastic to the touch. Add more flour if needed.
10. Divide into 16 (32 or 64, see note 1) equal portions ; flatten slightly. Shape each portion into a ball; flatten slightly.Arrange eight rolls or about two inches apart, on each greased baking sheet.
11. Divide topping into 16 (32 or 64, see note 2) portions. Using your hands or a rolling pin, shape into circles about the size of the flattened rolls. Brush milk lightly across rolls to make topping adhere. Place circles on top of rolls.
12. Create different designs:
- For a crisscross design, slash tops making parallel cuts about 1/2- inch apart in both directions.
- For snail design, begin at center and make continuous spiral cut in top with tip of knife.
- For a shell make cuts starting at a edge and curve cut across like a fan shape.
13. Cover rolls with cloth and let rise again in warm place until doubled, about 30-40 minutes.
14. Bake rolls in preheated 375F oven until slightly golden brown, do not over cook or they will be dry, approximately 20 minutes for 16 large rolls. About 10-15 minutes for 32 medium size rolls. Watch oven closely for small rolls.
NOTES : 1) Recipe makes 16 very large rolls or 32 medium or 64 small . Small ones are best, watch the baking time, they cook very fast. Bread recipe may be cut in half.
2) If making medium or small conchas, for each bread dough recipe, DOUBLE topping ingredients plus ADD 1/4 cup flour. Reduce baking time, do not over cook or they will be dry. Place 8 medium conchas per cookie tray.
1 Bread dough, 2 recipes topping + 1/4 flour = 32 medium or 64 small conchas
1/2 Bread dough, 1 recipe topping = 16 medium conchas.
3) You may use powdered sugar instead of granulated sugar. Powdered sugar helps to prevent topping from sliding off dough, according to Mexican bakers, however I prefer the flavor and texture of the granular sugar topping.
4) Rolls are best when eaten the same or next day.
TOPPING
3/4 cup flour
1/2 cup sugar or powdered sugar -- see note 3
1 teaspoon cinnamon, see variations
2 ounces butter (1/4 cup)
2 egg yolks
1/2 teaspoon vanilla extract
milk (to brush dough before topping)
1 tablespoon cocoa, see variations
