Uniconchas

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I had a few inspirations for these Conchas last week. On Facebook one of my cousins from Houston posted this bakery that sold uniconchas! Basically regular Conchas but the tops are colored purple, pink and blue. It’s like a unicorn! But alas I live in Miami and I don’t have access to Conchas, well I could probably get a concha, but not a uniconcha and it would have to be in Homestead and well that’s a bit of a drive. I do miss my Conchas, they are these Mexican sweet breads that are perfect for breakfast or a midnight snack. My cousins from Mexico would visit us every so often and one thing I remember vividly is sharing a concha with them before bed with a nesquick hot chocolate. These Uniconchas are a bit of work but they are totally worth it. If you can’t get to a bakery that sales Conchas, this is the perfect way to get your hands on some superb uniconchas. Also you don’t have to color the concha topping, you can leave it as is or even add some cocoa powder for a chocolate concha! Hasta la proxima!

OK so first we are going to Combine 1 cup all purpose flour, 1 cup bread flour, cornstarch, undissolved yeast, sugar, salt, cinnamon and allspice, cardamom and salt in a large bowl, mix until combined.

Then add 1 can of evaporated milk in a small sauce pan over low heat and the butter as well. You only want it slightly warm to the touch, if its too hot it will mess up your yeast.

Add the warm milk mixture to the dry ingredients, mix until slightly combined and then add each egg one at a time and mix until combined.

Now stir in the rest of the flour between 1 1/2 to 2 cups, and mix with a dough hook for about 5 minutes, you want the dough to be soft.

Knead by hand another 2 minutes , then in a lightly oiled bowl add the concha dough and let rest for 30 minutes. I let it sit over night and it was fine the next day, just be sure to let the dough sit on the counter for at least 30 minutes to take the chill off of the dough.

For the topping beat 2/3 c sugar and 1 stick of butter until light and fluffy. Stir in flour, cinnamon, allspice and cardamom , mix until it forms a ball.

I  now divide it into 3 different bowls and add food gel to each bowl, I used Electric pink, royal blue and violet. this step is totally optional, you could leave the topping as is or even add 1/4 cup of cocoa powder for a chocolate version.

Divide dough into 12 pieces and form into balls and flatten into rolls.

Then divide the three colors into twelve pieces each and layer them like so.

Now flatten it into a disk and put over each concha, you’re going to do this 12 times.

With a sharp knife slice decorative grooves over the tops of the rolls, you want it to go through to the dough.

Then set aside and let rise for 30 minutes.

Preheat your oven to 375 F for 20 to 25 minutes.

Let it cool down an then enjoy!

Its a bit of work, but it is so worth making! Hasta la proxima!

Uniconchas

recipe adapted from Breadworld by Fleischmann

You could add 1/4 c cocoa powder to topping if you want to change it up.

Ingredients

  • 2 1/4 to 3 c flour
  • 1 c bread flour
  • 1/2 c cornstarch
  • 1 envelope quick rise yeast
  • 1/2 c sugar
  • 1 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/8 tsp allspice
  • 1/8 tsp cardamom
  • 1 can evaporated milk
  • 1/4 c unsalted butter
  • 2 eggs

Topping

  • 2/3 c sugar
  • 1 stick unsalted butter
  •  1 c flour
  • 2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • Food Gel violet, electric pink, royal blue

Directions

  1. Combine 1 cup flour, 1 cup bread flour, cornstarch, undissolved yeast, sugar, salt, cinnamon, allspice and cardamom in a large bowl.
  2. Heat evaporated milk and butter until very warm (120°F to 130°F).
  3. Add milk mixture to dry ingredients. Add eggs one at a time and beat 2 minutes at medium speed of electric mixer; scraping bowl occasionally.
  4. Increase speed to high and beat 2 minutes. Now stir in the rest of the flour between 1 1/2 to 2 cups, and mix with a dough hook for about 5 minutes, you want the dough to be soft.
  5. Knead by hand another 2 minutes , then in a lightly oiled bowl add the concha dough and let rest for 30 minutes.
  6. For topping: Beat 2/3 cup sugar and 1/2 cup butter until light and fluffy with electric mixer. Stir in flour, cinnamon and vanilla; mix well.  Form into a large ball and set aside.
  7. If you are coloring the topping, divide into 3 bowls and add food gel until desired color is reached.
  8. Then separate each color into 12 pieces, combine each color to form a disc.
  9. Divide dough into twelve pieces.  Form into 3-inch balls and flatten into rolls.  Place on greased baking sheets. Divide topping mixture into 12 equal portions and flatten into 1/4-inch thick disks. Place a disk on top of roll; press into dough. Slice decorative grooves through topping and into dough with a sharp knife.  Let rise 30 minutes
  10. Bake in a 375 F oven for 20 to 25 minutes. Let cool and then enjoy!

2 Comments Add yours

  1. Tweedandthebeard says:

    These are beautiful! 🙂

    Like

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