Pink Conchas Pan Dulce
Mix yeast, sugar, and warmed milk in a large bowl. Make sure the milk isn't too hot, or it will kill the yeast. Milk should feel warm to the touch, not hot. Let mixture sit for 5 minutes to make sure the yeast is active. Add butter and eggs, and mix well. Add 3 ½ cups of flour to the bowl, then add salt.
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Set aside until it starts to foam on the top, about 10 minutes. step 2. In a large standing mixer, place in the Eggs (4) and Granulated Sugar (1/2 cup). Pour in the yeast mixture and whisk everything together. Slowly stream in the Butter (1/2 cup) until well combined. step 3.
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First, heat some milk in a small bowl or cup for 10-20 seconds until it reaches 105°F-110°F. Then mix in the yeast along with 1 tablespoon of sugar and loosely cover the bowl with plastic wrap. Let the mixture sit for a full 5 minutes until it's bubbly and frothy. 2.
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Instructions. In a planetary mixing bowl ( Stand Mixer) with the hook attachment and add the all purpose flour, salt, dry yeast, eggs, natural vanilla extract, milk and water and mix on slow speed for 5 minutes ( setting 2 on KitchenAid) ) then switch to higher speed ( Setting 4) and mix 2 minutes.
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A concha's crust is typically composed of some kind of fat, sugar, and a little flour, traditionally made in one of three colors: white (vanilla), brown (chocolate), or pink.
Pan Dulce It's Mexican Sweet Bread la concha. I see thes… Flickr
1. Add the yeast and half of the sugar to the warm milk and set aside until the yeast is nice and bubbly. Add the yeast mixture to a stand mixer. 2. Once activated, whisk in the eggs, vanilla, salt, and remaining sugar. 3.
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Repeat with chocolate-flavored paste. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 3 days. To make the concha dough: In a large bowl, whisk together yeast, bread flour, powdered milk, sugar, and salt until thoroughly combined, about 30 seconds. Set aside.
HEB Pink Concha Shop Desserts & Pastries at HEB
Concha (meaning "shell" in Spanish) is a type of soft Mexican sweet bread. The concha dough is rolled into smaller balls before each one is topped with a "shell" made from a streusel-like dough. The topping, whether it's white, yellow, pink, or brown, is scored with a knife to give it the same shape and look as a clam shell.
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Add the vanilla extract. Knead the mixture for another 1-2 minutes or until it's completely combined. Divide the sugar mixture into 3 equal portions. Set one aside (this one will remain white.) Add the dyes. Add 1-2 drops of pink food coloring to one of the balls and 1-2 drops of red food coloring to the other.
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Conchas are a soft and sweet Mexican bread with a white topping that resembles the surface of a seashell. This is where the concha gets its name, since "concha" means "shell" in Spanish. The classic color of the topping is white, but it can also be pink, yellow, or brown (which is chocolate flavored). Conchas are ubiquitous in Mexican.
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Punch the dough down and allow to rest for 15 minutes. Weigh the dough and divide into 10 equal pieces and form each into a round, domed patty (like a hamburger bun). Place the dough patties on a parchment lined baking sheet. Allow to rise for 1 hour. While the shaped conchas are rising, prepare the topping.
Pink Conchas Pan Dulce
1. In a standing mixer, add and whisk together the warm milk, sugar and active dry yeast nd allow to sit for 10 minutes. This will allow the yeast to "bloom" and the mixture will become foamy. 2. When the active dry yeast is foamy, pour in the melted butter, granulated sugar, salt, vanilla, and whisked eggs.
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To make the bread: Stir warm water and yeast together in a large bowl; let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Mix in 2 cups flour, milk, sugar, melted butter, egg, and salt until combined. Gradually mix in remaining 2 cups flour and cinnamon until dough comes together.
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Flatten the rolls slightly. Let the conchas rise for 30 to 45 minutes, covered, until they're noticeably puffy. While the conchas are rising, preheat your oven to 350°F with a rack in the center. Just before baking, use a sharp knife or lame to cut designs into the topping; don't cut into the dough below.
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Divide into two parts, and place one part in a separate bowl. If making chocolate conchas, add cocoa powder to one of the bowls, and mix until fully incorporated. When the dough is done rising, divide into 12 pieces. Make sure the dough pieces are the same size, or they will not bake evenly.
Conchas, Traditional Mexican Sweet Bread
Warm the evaporated milk until it reaches 100-110 degrees and add in the yeast and 2 tablespoons of the sugar. Set aside until it starts to foam on the top, about 10 minutes. In a large standing mixer, place in the eggs and sugar. Pour in the yeast mixture and whisk everything together. Slowly stream in the melted butter until well combined.
