Conchas (shells) are a Mexican sweet bread.

Votes: 1

How to Make Conchas (Scallops) – Mexican Sweet Bread

Time: 2 hours 20 minutes
Complexity: easily
Quantity: 12 buns

Nutritional value per serving:

Calories 395, total fat 14 G., saturated fats G., proteins 7 G., carbohydrates 59 G., fiber G., cholesterol mg, sodium mg, sugar G.

Sweet buns Conchas (Spanish: conchas - shells) - the most popular in Mexico a type of pan dulce (sweet bread), which can be found in various bakeries across the country and sometimes even beyond. These rich, yeast-dough buns are decorated with a topping scored with a knife to resemble a shell. The topping is typically made from sugar, flour, and shortening or butter and is spread on the bun before baking. It is often tinted with food coloring to give the baked goods a more festive look. After baking, the topping turns into a thin, yet dense, crumbly cookie that contrasts beautifully with the soft bun.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Buns

2.5 tsp yeast
0.5 cups of warm water
0.5 cups of concentrated milk
3/8 cup sugar
1 teaspoon of salt
1/3 cup butter or margarine, melted
1 egg
4 cups premium flour
0.5 tsp ground cinnamon

Topping

2/3 cup sugar
0.5 cup butter or margarine
1 cup premium flour
2 tsp ground cinnamon
1 tsp vanilla extract

Ingredient Substitution Suggestions

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Recipes with similar ingredients: yeast dough, premium flour, eggs, concentrated milk, cinnamon

Cooking the dish according to the recipe:

In a large bowl, combine the yeast and warm water. Add the milk, sugar, melted butter, salt, egg, and 2 cups of flour. Stir and gradually add the remaining flour and cinnamon. Once the dough comes together, turn it out onto a floured surface and continue kneading.

Knead the dough for 6-8 minutes until smooth and elastic. Then place it in a large, oiled bowl and turn it over. Cover and let it rest in a warm place for about 1 hour, until the dough has doubled in size.
Prepare the toppingWhile the dough is rising, beat the sugar and butter in a medium bowl until light and fluffy. Add the flour and knead the mixture into a thick, paste-like consistency. Divide the mixture into two parts and place one part in a separate bowl. Stir in the cinnamon into one half and the vanilla into the other.

Once the dough has risen, cut it into 12 equal pieces. Form balls and place them on a greased baking sheet, spacing them 7 cm apart. Divide each half of the topping into 6 pieces and flatten them. Top the dough balls with circles of topping, pressing them lightly. Using a knife, score the topping to create a shell-like pattern. Cover with plastic wrap and let rise for about 45 minutes, until the dough has doubled in size.

Culinary advice
Aluminum foil cooks food evenly and keeps it moist. It's also a good way to store leftovers to keep them fresh. Using foil for kneading also saves you time on dishwashing..
Preheat oven to 190°C. Bake the buns for 20 minutes or until golden brown.