Best Almond Conchas Recipes

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CONCHAS RECIPE



Conchas Recipe image

Among all the different kinds of traditional Mexican Pan Dulce ("sweet bread"), Conchas are without a doubt the most popular and recognizable. No other pan dulce is more representative of Mexico and its love of bread.

Provided by Mely Martínez

Categories     Breads

Time 2h

Number Of Ingredients 13

500 grams All-Purpose Flour (plus extra for dusting)
125 grams Sugar
7.5 grams Rapid Rise (or Quick Rising) Instant Yeast. ((SEE NOTES IF USING ACTIVE YEAST))
3 grams Salt
100 grams Non-Salted Butter (at room temperature)
100 ml eggs ((use a measuring cup, it equals about 6-1/2 Tbps ))
5 ml Vanilla extract*
120 ml of Milk (warm.)
100 grams Vegetable Shortening (plus extra to grease the dough and baking sheets)
100 grams Confectioner Sugar
120 grams All-Purpose Flour
5 grams Cocoa powder (for half of the topping, if desired)
5 grams Cinnamon (optional for the white topping)

Steps:

  • Have each ingredient ready and measured (by weight) before starting, and thoroughly read the notes above. Mix the all-purpose flour, yeast, sugar, and salt in the bowl of a stand mixer at medium speed, just to mix it well.
  • Add the butter and mix well (using the stand mixer with the hook attachment), then mix in the eggs and vanilla extract and slowly pour the milk in little by little until the dough looks cohesive (you may need less or more milk, as some flours soak up more liquid than others). Keep beating the mixture for about 7 minutes at medium speed. Add a little more flour around the inside of the bowl (2-3 tablespoons), just enough for the dough to separate from the container. The dough should be soft and slightly sticky.
  • YOUR DOUGH SHOULD FEEL VERY SOFT AND ELASTIC.
  • Place the dough on your floured working table and knead it just enough to shape it into a ball.
  • Place this ball in a large greased bowl to rest. Cover it with plastic wrap (or wax paper) and a kitchen napkin. Let the dough rest in a warm place for about 2 hours until it doubles in size. I usually turn the light on in my oven and place the bowl inside, close to the light. Be aware that if your kitchen is cold, the dough will take longer to rise. Be patient and do not try to proceed to the next step until the mixture has doubled in size.

Nutrition Facts : ServingSize 1 g, Calories 339 kcal, Carbohydrate 47 g, Protein 5 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 37 mg, Sodium 131 mg, Fiber 1 g, Sugar 16 g

CONCHAS



Conchas image

Conchas, the faintly sweet buns that are made fresh every morning at bakeries in Mexico, are perfect with hot, milky coffee. Their name, meaning "shells," comes from the pretty, sugary scalloped topping that covers each bun. The chef Gabriela Cámara, of Contramar in Mexico City, says that cooks in Mexico rarely bake conchas at home, but she developed a recipe out of necessity when cooking at Cala, her restaurant in San Francisco. At lunchtime, she splits leftover conchas to make sandwiches, which she says are especially good with spicy fillings.

Provided by Julia Moskin

Categories     breakfast, lunch, snack, breads, pastries

Time 3h15m

Yield 12 buns

Number Of Ingredients 16

2 1/4 teaspoons active dry yeast (1 package)
1/2 cup/120 milliliters warm water
1/2 cup/120 milliliters warm milk
1 teaspoon plus 1/2 cup/100 grams granulated sugar
1/2 cup/110 grams unsalted butter, softened at room temperature, plus more for greasing
1 teaspoon kosher salt
2 eggs, at room temperature
4 cups/500 grams all-purpose flour
1 teaspoon vegetable oil
1/3 cup/40 grams confectioners' sugar
1/4 cup/30 grams all-purpose flour
1/4 cup/30 grams almond flour
1/4 cup/55 grams cold unsalted butter, cut into small cubes
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Pinch of kosher salt

Steps:

  • Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine yeast, water and milk. Add 1 teaspoon granulated sugar and let sit until foamy, 5 to 10 minutes.
  • Add the remaining 1/2 cup granulated sugar, the butter, salt, eggs and flour. Mix on medium speed until the dough forms a smooth, elastic ball that pulls away from the bowl. It should be just a little bit sticky, not completely dry like bread dough. Use your hands to lightly coat the dough ball with the oil, then return it to the bowl. Cover with a dish towel and set aside to rise in a warm place until doubled, about 2 hours.
  • When the dough has risen, butter two baking sheets. Punch the dough down lightly and use a knife or bench scraper to divide it into 12 balls (75 to 80 grams each). Arrange on the buttered baking sheets.
  • Make the topping: Combine the ingredients in a medium bowl and use your fingers to mix and rub together until the mixture has the consistency of cookie dough. Divide the topping into 12 balls (each one will be about 13 grams, if you want to be exact about it). One by one, use your fingers to press and pinch each ball into a thin circle about 3 inches across. (You could also do this on a work surface, placing the ball between two pieces of parchment paper).
  • Drape a flattened topping circle over the top of each bun, completely covering it. Lightly press any loose edges into the sides of the bun, making a snug coat on top.
  • To make a shell pattern, use a sharp knife to slash parallel lines in the topping over the top of each bun - or you could make a spiral pattern, or score the tops in a criss-cross diamond pattern. Cover with a dish towel and set aside in a warm place to rise for 30 minutes.
  • Meanwhile, heat the oven to 375 degrees. Bake buns until lightly browned on the tops and sides, about 20 minutes, rotating the pans after 10 minutes.
  • Serve warm, or let cool and store overnight in an airtight container. Reheat gently or serve at room temperature.

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Almond conchas recipes are a popular type of traditional Mexican sweet bread. The bread is soft and fluffy, with a crispy sugar topping. Almond conchas recipes are made with ground almonds and are perfect for breakfast or as an afternoon snack.

History

The history of almond conchas recipes can be traced back to the early 1800s in Mexico. The bread was introduced by Spanish colonizers who taught the Mexican people how to make different types of bread. Almond conchas recipes were created by adding ground almonds to the recipe, which gave the bread a unique taste and texture.

Ingredients

The ingredients for almond conchas recipes include all-purpose flour, active dry yeast, sugar, salt, ground almonds, milk, eggs, and butter. The toppings typically include a mixture of sugar and butter and can also include sliced almonds.

Preparation

To make almond conchas, the yeast is first activated in warm water and left for a few minutes until it becomes frothy. The dry ingredients are mixed together in a mixing bowl, including the flour, ground almonds, sugar, and salt. The wet ingredients are mixed, including the milk, eggs, and melted butter. The wet ingredients are then added to the dry ingredients, and the mixture is kneaded for several minutes until it becomes smooth and elastic. The dough is then placed into a greased bowl, covered with a damp towel, and left to rise in a warm area for about an hour. After the dough has risen, it is cut into small portions, and each portion is formed into a concha shape. A sugar topping mixture is prepared by mixing together butter and sugar, and the sugar topping is placed on each concha. The conchas are then baked in the oven at 375°F for about 20-25 minutes or until golden brown.

Variations

There are many variations of almond conchas recipes, including adding chocolate chips or cocoa powder to the dough mixture for a chocolatey twist. Other variations include adding different spices such as cinnamon or nutmeg, or even adding in a small amount of honey for added sweetness.

Serving Suggestions

Almond conchas are typically served as a breakfast treat in Mexico, along with a hot cup of coffee or hot chocolate. They can also be enjoyed as an afternoon snack or packed in a lunchbox as a sweet treat.

Conclusion

Almond conchas are a delicious and traditional Mexican sweet bread. With their soft and fluffy texture and crispy sugar topping, they are the perfect breakfast or snack. Almond conchas recipes have a rich history and are a beloved treat in Mexican culture.

Valuable Tips When Making Almond Conchas Recipes

Making almond conchas is a fun and delicious pastry-making experience. Almond conchas are Mexican sweet buns that are popular worldwide. They are distinguished by their unique shell-shaped topping that is designed to resemble a seashell. Once you have mastered the basic technique of making the dough, there are several valuable tips that can help you achieve perfect almond conchas every time.
Tip 1: Use High-Quality Ingredients
The quality of ingredients you use when making almond conchas significantly impacts the final product's taste and texture. For instance, use high-quality butter because it impacts the dough's flavor, texture, and color. When making almond conchas, it is also essential to use the right type of flour. Use all-purpose flour since it yields tender and light bread. Finally, use fresh and active yeast to ensure proper fermentation.
Tip 2: Measuring Ingredients Accurately
Measuring ingredients accurately is essential when baking. Even the slightest deviation in the amount of flour, butter, or sugar can affect the pastry's texture and taste. For instance, measuring flour using the scoop-and-level technique often results in an over-measured flour. This approach involves scooping flour out of a container with a measuring cup and then scraping off the excess using a straight edge. The recommended technique is the spoon-and-level method, which involves spooning flour into the measuring cup, then leveling it off using a straight edge.
Tip 3: Let the Dough Rest
Once you have kneaded the dough for almond conchas, it is advisable to let the dough rest before shaping it. This step allows the gluten to relax, making it easier to shape and mold the dough. You can cover the dough with a damp towel and allow it to rest for 15-20 minutes before shaping it.
Tip 4: Use A Dough Scrapper
Using a dough scraper is essential when making almond conchas. A dough scraper helps in removing the dough from the mixing bowl, transferring it to a floured surface, and dividing it into portions. The scraper also helps in shaping the dough since it is easier to shape and control with a scraper.
Tip 5: Use The Right Proofing Technique
Once you have shaped the almond conchas into their distinctive shell shapes, you need to give them a good rise. Proofing refers to the process of letting the shaped dough rise before baking. The proofing process time and temperature vary, depending on the recipe instructions. Factors that influence proofing time include temperature and humidity. The recommended proofing tip is to place the dough-covered conchas in a warm and humid environment. You can use an oven preheated to 170-180C and turned off, a microwave oven, or a warm and humid room.
Tip 6: Use A Pastry Brush
A pastry brush is a valuable tool when making almond conchas. A pastry brush is useful for glazing the almond conchas with egg wash or sugar syrup before baking. An egg wash helps to give the almond conchas a shiny and crisp top that enhances its appearance. A sugar syrup glaze is also an excellent option since it gives the almond conchas a sweeter and glossy finish.
Tip 7: Bake At The Right Temperature
The baking temperature is an essential factor to consider when making almond conchas. The recommended baking temperature is 375°F (190°C). This temperature ensures that the almond conchas bake evenly, with a golden brown top and a soft and fluffy interior.
Tip 8: Store Properly
Proper storage is crucial when it comes to preserving the flavor, texture, and freshness of almond conchas. Once they have cooled, wrap them in plastic wrap, an airtight container, or a zip-top bag. Almond conchas can stay fresh for up to three days at room temperature or up to a week in the refrigerator. For more extended storage, you can freeze the almond conchas for up to two months.
Conclusion
Making almond conchas requires patience, precision, and attention to detail. Armed with these valuable tips, you can make perfect almond conchas every time. Remember to use high-quality ingredients, measure them accurately, let the dough rest, use a dough scrapper, proof the shaped dough properly, use a pastry brush, bake at the right temperature, and store the almond conchas correctly. With these tips, you are sure to impress your taste buds and those of your guests with delicious almond conchas that taste and look like they came from a professional bakery.

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