Conchas or Mexican Sweet Bread

This is a Mexican sweet bread with a crusty topping that would somehow reminds me of our roti bun. However the topping is made with a pasty dough that were cut with a design to resemble a seashell. It can come with different colours but I prefer it to be coffee cinnamon flavour. Just perfect to be paired with my cup of black coffee.

Ingredients For Bread

  • Bread Flour 225g
  • Yeast 6g
  • Sugar 20g
  • Milk 72g
  • whole eggs 87g
  • unsalted butter 50g (chopped into small pieces at room temperature)
  • Salt 4g

Ingredients For Topping

  • All Purpose Flour 73g
  • Sifted Icing Sugar 40g
  • Baking Powder 1g
  • Cinnamon powder 2g (optional if you just prefer plain coffee)
  • Butter 50g
  • 3g Strong Coffee diluted in 9g of water

Method For Bread

  • Add All the ingredients except the butter and salt into the mixer
  • Mix at low speed until all ingredients come together
  • Add the butter and mix for a minute at medium speed. Adjust if the dough is too wet or too dry. Add 1 tsp of milk at a time if it is too dry, or 1 tsp of flour at time if it is too wet. This will all depends on the humidity of your room. The dough would be just a little bit sticky.
  • Add the salt, and mix for 10-12 minutes more at medium speed or stop when window pane texture is achieve. (please refer to the picture below).
  • Grease your bowl, and set aside the dough. Cover the bowl with a moist towel and let the dough rise. This will take about an hour depending on your room temperature. Wait for it to rise until double in size.
  • While waiting for your dough to rise, prepare your topping by sifting the all purpose flour together with the baking powder and cinnamon powder. Set aside.
  • Add icing sugar and butter into your mixer, whisk until creamy at medium speed, add in the coffee mixture. Continue mixing until all are well combined.
  • Add in the flour and baking powder at low speed. Mix until all are well combined. Chill the pasty dough in the chiller.
  • Preheat your oven at 180 degree celsius
  • When your dough has risen to double, take out the dough and knock out the gas. Divide and round the dough each weighing between 72-75g each. You should be able to make 6 bread.
  • Set aside, cover and let it rise until double in size
  • Take out the topping from the chiller, divide the pasty dough into 6 portions. Sandwich each pasty dough in between non stick baking sheet, and use a rolling pin to roll it out. The topping should be big enough to top the whole bread. Top all the risen dough with the rolled topping.
  • Bake for 17-18 minutes. This is best eaten within the same day.

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