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Friday, July 22, 2016

Mexican Sweet Bread Conchos

Mexican Sweet Bread
Yield: 12

3 teaspoons active dry yeast
1/2 cup warm water (105 degrees F to 115 degrees F or 40 to 46 celsius)
1/2 cup lukewarm milk (scalded, then cooled)
1/3 cup granulated sugar
1/3 cup butter, softened
1 teaspoon salt
1 egg
3 1/2-4 cups all-purpose flour

Flavored Topping Dough

1/3 cup granulated sugar
1/4 cup butter or 1/4 cup margarine
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1 1/2 teaspoons orange zest

Dissolve yeast in warm water in large bowl. Stir in milk, sugar, butter, salt, egg and 2 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes. Place in a large greased bowl, then turn greased side up. Cover and let rise in a warm place until double, about 1 1/2 hours.
The dough is ready if it leaves an indentation when touched. Meanwhile, prepare Flavored Topping Dough. Punch dough down; divide into 12 equal pieces. Shape each piece into a ball; place on greased cookie sheet.

Flavored Topping Dough.

Beat sugar and margarine until light and fluffy. Stir in flour until mixture is the consistency of thick paste. Divide into 3 equal parts. Stir cinnamon into one part, vanilla extract into one part and orange peel into one part. Divide each part of dough into 4 equal pieces. Pat each piece into a 3-inch circle.
Place 1 circle of Topping Dough on each ball of dough, shaping it down over the ball. Make 5 or 6 cuts across the topping, using a table knife, to form a shell pattern. Cover and let rise until double — about 40 minutes.  Heat oven to 375 degrees F (190 celsius). Bake buns until golden brown, about 20 minutes.

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