Wednesday, December 30, 2015

CONCHAS (PAN DOLCE)


I had never heard of these treats before.  They are a traditional Mexican sweet bread that is normally eaten at breakfast time with coffee - so I've read.  I saw this recipe online and attempted it.  They were sooooo good.  Almost reminded me of a sugar cake (fluffier version of a sugar cookie)  My whole family enjoyed them and I bet yours will too!  In this recipe I used real butter but you can substitute that with vegetable shortening.

1 packet dry yeast
1 tablespoon sugar
1/2 cup warm water (100*F)

2 tablespoons room temp butter
1/3 cup sugar
1 teaspoon salt
4+ cups flour
4 eggs

Topping
1/2 cup (1 stick) room temp butter 
1/2 cup powdered sugar
1/2 cup granulated sugar
1 cup flour
3 teaspoons vanilla extract
Optional: couple drops food coloring and/or extract to flavor/color your topping. Can use cocoa powder to make chocolate topping.

Heat water in microwave for about 20 seconds and check temp with thermometer, once it's close to 100* mix in yeast and sugar with a spoon.  Let sit for 10 minutes - you will see it grow.

Cream butter and sugar in a mixing bowl.  Add salt, yeast mixture and eggs, 1 at a time.  Add flour 1 cup at a time until a nice dough ball forms.  Cover bowl with a dishcloth and let sit in a warm spot for 45 minutes.  (I preheat my oven now and let the bowl sit on top to absorb the warmth)

Take your dough out and divide into 16 equal parts (If it's too sticky to handle you may add a little more flour.  I divided the dough into 4 equal parts and then each of those pieces into 4 parts again) Roll the 16 pieces into balls and place on a greased cookie sheet with plenty of space around each one (I used 2 cookie sheets and put 8 on each one)  Pressed down on the tops gently to flatten it a little bit.  Set the sheets in a warm spot and let dough rise for an hour.

About 10 minutes before your hour is up, preheat your oven to 350* (if you haven't already) and prepare the topping.  Mix all topping ingredients in a large mixing bowl.  Take your topping dough out and divide into 16 equal parts like you did before.  Take each piece and flatten between your two palms and then carefully lay it on top of each loaf.  Use a knife to cute lines/designs into topping, if desired.

Bake for 15 minutes at 350*

Recipe adapted from: http://mexicanfood.about.com/od/sweetsanddesserts/r/pandulce.htm



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