Conchas, a classic Mexican sweet roll, make a delicious and unexpected treat for your fiesta-themed tea.
Conchas (Mexican Sweet Rolls)
- 2 cups all-purpose flour, divided
- 2 tablespoons plus 2 teaspoons granulated sugar
- 1⅛ teaspoons active dry yeast
- ½ teaspoon kosher salt
- ⅓ cup evaporated milk
- 3 tablespoons unsalted butter, cubed and softened
- 2 tablespoons plus 2 teaspoons water
- 1 large egg
- Egg Streusel Topping (recipe follows)
- In the bowl of a stand mixer fitted with the paddle attachment, beat together 1 cup flour, sugar, yeast, and salt at low speed until combined.
- In a small saucepan, heat together evaporated milk, butter, and 2 tablespoons plus 2 teaspoons water over medium heat until mixture registers 120° to 130° on a candy thermometer. With mixer at low speed, add hot milk mixture to flour mixture. Increase mixer speed to medium, and beat for 2 minutes. Add egg and ½ cup flour; beat at high speed for 2 minutes. Gradually add remaining ½ cup flour, beating until a soft dough forms.
- Switch to the dough hook attachment; beat at medium speed until dough is smooth but still sticky, approximately 5 minutes. Turn out dough onto a lightly floured surface, and knead until very soft, smooth, and no longer sticky, approximately 1 minute. If dough seems too sticky, add 2 tablespoons more flour. (Dough should be on the soft side, so don’t add too much flour, or conchas won’t be as soft.)
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm (75°), draft-free place until doubled in size, 1 to 1½ hours.
- Line 2 baking sheets with parchment paper.
- Punch down dough, and turn out onto a lightly floured surface. Divide dough into 15 equal portions, and shape each portion into a smooth ball. Flatten each ball into a 2¼-inch disk, and place on prepared pans. Top each dough ball with an Egg Streusel Topping patty. Using a small paring knife, carefully cut a design (vertical lines to resemble a shell pattern or crisscross lines) into streusel, leaving a ¼-inch border. Let rise in a warm (75°), draft-free place until almost doubled in size, 45 to 60 minutes.
- Preheat oven to 375°.
- Bake until topping is just beginning to brown, 15 to 20 minutes. Serve warm or at room temperature. Store in an airtight container at room temperature for up to 2 days.
Egg Streusel Topping
Serves: 1½ cups
- ¾ cup all-purpose flour
- ¼ cup granulated sugar
- ⅛ teaspoon kosher salt
- 3½ tablespoons cold unsalted butter, cubed
- 1 large egg
- In a medium bowl, stir together flour, sugar, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs.
- In a small bowl, whisk egg; add to flour mixture, stirring until clumps form. Divide and shape streusel into 15 balls.
- On a lightly floured surface, press each ball into a 2¼-inch patty. Place on a large plate, separating layers with plastic wrap or parchment paper to keep from sticking together. Cover with plastic wrap, and refrigerate until ready to use, within 24 hours.
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