Conchas: Mexican Sweet Bread

a lot of people really love conscience a little streusel topped breakfast buns that well they're everywhere in Mexico maybe you have them when you visited their if you're going to take the time and invest the effort to make them at home well I like to start with a good buttery bass dough so I'm going to show you how to make that it starts like most dose by proofing yeast and for this particular one we're going to measure milk and warm it a third of a cup there and then put it over the heat swirling it will just take a few seconds for it to get to about 110 degrees a little bit warmer than body temperature pour it back into the measuring cup add the active dry yeast to that a little bit of sugar goes in stir that and let it sit until it becomes foamy yeast is very foamy now I'm going to pour that into the stand mixer I'm going to first start by adding three eggs to this mixture turn on the mixer and just let this come fine when the eggs in that foamy yeast mixture are thoroughly combined start adding the dry ingredients very slowly add one and a half cups of bread flour bread flour will give great structure to your corn choice and then add a cup of all-purpose flour we need a tablespoon of sugar and two scant teaspoons of salt and then keep the mixer going on a sort of slowish speed until the dough looks like dough is kind of elastic and smooth now the last part of this is to incorporate the butter and you need your butter and it's got to be good quality butter at room temperature and cut into small pieces now add them a little at a time making sure that the last bits of butter have been completely incorporated before you add the next addition so for letting it rise you have two choices here one is to put it in the refrigerator covered with plastic and let it rise overnight the second if you're a little bit an hour hurry is to cover it with a kitchen towel and put it in a warm part of your kitchen let it rise until double in bulk that should take anywhere from an hour to two hours or so now when it gets to double in bulk you're still going to need to cover it with plastic and put it in the refrigerator for an hour so just to firm it up so it'll be handleable to form into those beautiful little coaches to make this crucial topping for the cone chess is a very simple mixture but again it starts with butter and butter at room temperature just so that it can be incorporated very easily into sugar flour and then we're going to give it a little bit of cinnamon half a cup of sugar and then I'm going to put the mixer on and beat them together until they're thoroughly incorporated now with the mixer on its lowest speed I'm going to add a cup of flour you have to add the flour slowly so that it will all be incorporated and then the last thing that goes in is a little bit of ground cinnamon I'm using the Mexican cinnamon here the one that's called vanilla and I'm going to put a tablespoon of that now that everything is thoroughly incorporated I'm going to put it into a small bowl here if your kitchen is quite warm this will probably need to go into the refrigerator to firm up so that you can easily form it and then lay it on the top of your windows double in bulk refrigerate it for an hour just to firm it up so that it won't feel oily and I'll say that at any moment during this process if your dough starts to feel a little bit oily then just put it in the refrigerator for a few minutes and firm it up again and then just continue on with it a little bit of flour on my board just so it won't stick to it because my next step here is to divide the dough into nine even pieces now I'm going to start to roll these in form these very small amount flower because I want the dough to stick slightly to the surface and you'll see it will stand up beautifully and one by one I'm going to roll these guys now let them rise till double in bulk and that should take about an hour of course depending on the temperature of your kitchen and then we'll be ready to put that streusel topping on and beta after the dough is risen again I brush each bun with a little beaten egg now I trick for flattening the cinnamon streusel topping is to use it tortilla press I grab a walnut sized piece of streusel topping and I press it between two sheets of plastic then I layer that thin tortilla shape streusel over each cone child instead of using a specialty cutter like they do in Mexico to make that classic shell pattern I use a sharp paring knife slicing just through the top layer of the streusel I've got the oven preheated at 350 degrees I'm going to put this in the middle of the oven it'll take about 25-30 minutes for them to bake I'll rotate the pan about half way through you

Channel: Rick Bayless

Views: 135,226

Rating: 4.900929 out of 5

Keywords: Rick Bayless (Chef), conchas, Mexican Food (Cuisine), Mexican sweet bread, dessert, bread flour, recipe, Sweet, Cooking, Dough (Food), Butter (Ingredient), Pastry (Food), Mexican pastries, Streusel (Food), Bread (Food), Mexico One Plate at a Time

Id: w1CXAx-NM1g

Length: 6min 56sec (416 seconds)

Published: Mon Apr 20 2015