Delicious American twist on traditional Mexican conchas sweet bread

Try this Americanized version of the classic Mexican conchas sweet bread. These soft and fluffy bread rolls have a crunchy sugar topping and are perfect for enjoying with a cup of coffee or hot chocolate. They make a great breakfast or dessert option for any time of day.

Ingredients

• 2 1/4 teaspoons active dry yeast
• 1/4 cup warm water
• 1/2 cup warm milk
• 1/3 cup sugar
• 1/3 cup unsalted butter, softened
• 1 teaspoon salt
• 2 eggs
• 4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/3 cup sugar
• 1/3 cup all-purpose flour
• 1/3 cup unsalted butter, softened
• 1/2 teaspoon vanilla extract

Directions

1. In a small bowl, dissolve yeast in warm water. Let stand for 5 minutes until foamy.
2. In a large bowl, combine warm milk, sugar, butter, salt, and eggs. Add yeast mixture and flour, mix until dough comes together.
3. Knead the dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, cover, and let rise for 1 hour.
4. Divide dough into 12 pieces. Shape each piece into a smooth round ball. Place on a baking sheet lined with parchment paper.
5. In a small bowl, mix cocoa powder, sugar, flour, butter, and vanilla extract until crumbly. Press a portion of the mixture on top of each dough ball.
6. Cover and let rise for another 30 minutes. Preheat oven to 350°F.
7. Bake conchas for 20-25 minutes or until golden brown. Cool on a wire rack before serving.

Interesting Facts