Mexican sweet bread, or, conchas are sweet bread rolls with a sweet but crunchy topping. This mouthwatering sweet bread recipe is easy to make and will have you making perfectly soft, and decadent Mexican sweet breads in no time!
Ingredients
For the Bread:
1package Dry Yeast ¼ oz
3/4cupWhole Milk
1/2cupUnsalted Butter melted
1/2cupGranulated Sugar divided
3Large Eggs room temperature, beaten
1teaspoonSalt
1teaspoonVanilla Extract
4cupsAll Purpose Flour
1teaspoonOil for greasing
Sweet Topping:
1/2cupUnsalted Butter softened
1cupAll Purpose Flour
3/4cupPowdered Sugar
2teaspoonsVanilla Extract
1TablespoonsUnsweetened Cocoa Powder
Instructions
Add the milk to a microwave safe bowl and heat on HIGH in 40 second intervals until the milk is warm but not hot or boiling. Aim for approximately 110-115F. Stir in the yeast and half of the sugar. Cover with plastic wrap and let sit for at least 5 minutes until the mixture expands and begins to bubble. If it does not bubble you may need to start again.
Add the flour, remaining sugar, and salt to the bowl of a stand mixer with the dough hook attached. Combine well.
Add in the melted butter, eggs, and activated yeast mixture. Mix at medium speed for 5-7 minutes until the dough has formed and is tacky to the touch. If the dough remains sticky add a small amount of flour to the mixture and mix until desired texture is reached.
Shape the dough into a ball and place in a lightly oiled bowl. Cover with a clean kitchen towel and allow the dough to rise at room temperature for around 2 hours until the dough has doubled in size.
Prepare the sweet topping by creaming the flour, butter, and sugar together with an electric mixer for 2-3 minutes until light and fluffy.
Divide evenly into 2 bowls, add the cocoa powder to one bowl and the vanilla extract to the other. Mix to combine.
Roll each topping into 6 small balls and flatten each ball into a disk. Divide the risen dough in 12 even pieces. Roll each piece into a ball and space them evenly on baking sheets. Place the disks over top of each of the risen dough balls. Use a knife to make slits into the topping in a shell pattern. Cover loosely with a clean towel and allow them to rise for 40-60 minutes.
Once risen, bake at 350F for 18-20 minutes until the bottom is golden brown. Allow the bread to cool completely in a cooling rack before serving.