Conchas Mexican Bread

Serves: 13

Ingredients:

Bread:

·        3 Cups of Bread Flour (360 grams)

·        ½ Cups Sugar

·        ¾ Cup Warm Milk (180 mL)

·        2 Eggs (room temperature)

·        1/3 Cup Butter, melt

·        1 Tbsp Mexican Vanilla Blend

·        ½ teaspoon Baking Powder

·        2 Tbsp Active Dry Yeast (1 Tbsp if you don’t mind waiting longer)

·        ½ tsp Salt

·        ½ tsp Powder Cinnamon

Topping:

·        1 Cup All Purpose Flour

·        1 Cup Confectioner’s Sugar

·        ½ Cup Butter

·        2 Tbsp Shortening

·        Food coloring of choice

Directions:

1.     Mix warm milk with dry active yeast. Mix all bread dry ingredients. Then combine the rest of the bread ingredients.

2.     Knead 8 minutes.

3.     Let Rise 1-2 hours, until double in size.

4.     While dough is rising, mix topping ingredients together. Divide into 28 grams ball (or divide by 13).

5.     Put ball between a piece of wax paper and push down on it with a cup or bowl to flatten.

6.     After dough had risen, divide dough into 60 grams balls (or divide by 13).

7.     Top dough ball with butter or shortening before putting the sugar topping on it, to help it adhere.

8.     Let Rise 30 mins-1hour.

9.     Use circle cookie cutter to make design on the sugar topping on the dough ball.

10.Bake at 350F for 20-22 minutes. Until the internal temperature is 185F-190F.