Conchas Doradas: Sweet Mexican Shell Buns
Experience the delightful sweetness of Conchas, a beloved Mexican pastry known for its unique shell-like topping and fluffy texture. These golden buns are perfect for breakfast or an afternoon snack, traditionally enjoyed with a hot cup of chocolate or coffee. The sweet topping, flavored with cinnamon, vanilla, and orange zest, adds a delightful contrast to the soft bread beneath. Gather your family and friends to enjoy these delectable conchas, which make for a perfect sharing treat at any occasion.
12
Servings
300
Calories
12
Ingredients
Ingredients
Active dry yeast
3 teaspoons (Dissolved in warm water)
Warm water
1/2 cup (Temperature 105°F to 115°F (40°C to 46°C))
Lukewarm milk
1/2 cup (Scalded, then cooled)
Granulated sugar
2/3 cup (Divided)
Butter, softened
1/3 cup
Salt
1 teaspoon
Egg
1
All-purpose flour
3.5-4 cups (Divided)
Butter or margarine
1/4 cup (For flavored topping)
Ground cinnamon
1 teaspoon (For flavored topping)
Vanilla extract
1/4 teaspoon (For flavored topping)
Orange zest
1 1/2 teaspoons (For flavored topping)
Instructions
1
In a large mixing bowl, dissolve the active dry yeast in the warm water, ensuring the water temperature is between 105°F to 115°F (40°C to 46°C). Allow it to sit for about 5 minutes until it becomes frothy.
2
Stir in the lukewarm milk, granulated sugar, softened butter, salt, and egg. Mix well until combined.
3
Gradually add 2 cups of all-purpose flour to the mixture, beating until smooth and well-blended.
4
Continue to stir in the remaining flour, one cup at a time, until the dough is easy to handle.
5
Transfer the dough onto a lightly floured surface and knead for about 5 minutes until the dough is smooth and elastic.
6
Place the kneaded dough in a greased bowl, turning the greased side up. Cover with a clean kitchen towel and let it rise in a warm place until it doubles in size, approximately 1.5 hours. The dough is ready when it leaves an indentation when touched.
7
While the dough is rising, prepare the flavored topping dough: In a medium bowl, beat together the granulated sugar and butter (or margarine) until light and fluffy.
8
Mix in the all-purpose flour until the mixture resembles a thick paste. Divide this mixture into three equal portions.
9
In one portion, stir in the ground cinnamon; in another, the vanilla extract; and in the final portion, the orange zest. Set aside.
10
Once the dough has risen, punch it down and divide it into 12 equal pieces. Shape each piece into a ball and place them on a greased cookie sheet.
11
Divide each flavored topping dough portion into 4 equal pieces. Flatten each piece into a 3-inch circle.
12
Place one circle of the topping dough onto each ball of dough, gently shaping it down over the bun. Make 5 or 6 cuts across the topping with a knife to form a shell pattern.
13
Cover the conchas and let them rise until they double in size, about 40 minutes.
14
Preheat your oven to 375°F (190°C). Bake the conchas for approximately 20 minutes, or until they are golden brown.
Nutrition Information
12.5g
Fat
37.5g
Carbs
5g
Protein
1g
Fiber
15g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Conchas Doradas?
Conchas Doradas are a beloved Mexican pastry known for their unique shell-like topping and fluffy, sweet bread texture.
How many servings does this recipe produce?
This recipe makes 12 individual conchas.
What should the water temperature be for the yeast?
The warm water should be between 105 degrees Fahrenheit and 115 degrees Fahrenheit (40-46 degrees Celsius) to properly activate the yeast.
How long does the first dough rise take?
The initial rise takes approximately 1.5 hours in a warm place until the dough doubles in size.
What are the three flavors included in the topping?
The topping is divided into three portions flavored with ground cinnamon, vanilla extract, and orange zest.
At what temperature should I bake the conchas?
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) for baking.
How long do the buns need to bake?
Bake the conchas for approximately 20 minutes or until they are golden brown.
What is the calorie count per bun?
Each concha contains approximately 300 calories.
Can I use margarine for the topping?
Yes, the recipe allows for either butter or margarine when preparing the flavored topping dough.
How do I create the shell pattern on the topping?
Use a knife to make 5 or 6 cuts across the flattened topping dough after placing it on the bun.
How long should the yeast sit before adding other ingredients?
Allow the active dry yeast to sit in the warm water for about 5 minutes until it becomes frothy.
What is the fat content per serving?
Each serving contains approximately 12.5 grams of fat.
How much sugar is in one concha?
There are 15 grams of sugar in each bun.
What type of flour is used?
The recipe calls for 3.5 to 4 cups of all-purpose flour.
How long should I knead the dough?
Knead the dough on a lightly floured surface for about 5 minutes until it is smooth and elastic.
How long is the second rise?
After shaping, let the conchas rise for another 40 minutes until they double in size.
What is the protein content per bun?
Each concha provides 5 grams of protein.
What traditional beverages pair well with Conchas?
They are traditionally enjoyed with a hot cup of chocolate or coffee.
How do I know the dough is ready after the first rise?
The dough is ready when it has doubled in size and leaves an indentation when touched.
How much salt is in the recipe?
The recipe requires 1 teaspoon of salt.
What size should the topping circles be flattened to?
Flatten each piece of topping dough into a 3-inch circle.
What is the carbohydrate count?
There are 37.5 grams of carbohydrates per serving.
Does this recipe include fiber?
Yes, each bun contains 1 gram of fiber.
What kind of yeast is required?
The recipe uses 3 teaspoons of active dry yeast.
How should the milk be prepared?
The milk should be scalded and then cooled to a lukewarm temperature before use.
How many eggs are needed?
This recipe requires one egg.
Is the topping a paste?
Yes, the mixture of sugar, butter, and flour should resemble a thick paste before flavors are added.
Should the dough be punched down?
Yes, once the dough has risen the first time, you should punch it down before dividing it into pieces.
How much orange zest is used?
The recipe calls for 1.5 teaspoons of orange zest for the topping.
What gives the conchas their fluffy texture?
The combination of yeast, warm milk, and proper kneading and rising times creates the signature fluffy texture.