Easiest Way to Make Concha Pantuflas Mexistuff

Almond Conchas

En cambio, los zapatos y botas son en general hechos de lona, plástico, goma o cuero.

Recipe Summary Almond Conchas

I based my recipe on Melissa Amador's conchas recipe. I simplified it and used milk in place of water, oil in place of butter in the bread recipe, and I used marzipan and almond extract in place of ground cinnamon and vanilla extract in the topping.

Ingredients | Concha Pantuflas Mexistuff

½ cup whole milk

½ cup evaporated milk

⅓ cup white sugar

⅓ cup canola oil

½ (4 ounce) package marzipan, cut into small pieces

1 teaspoon salt

1 egg

1 (.25 ounce) package active dry yeast

4 cups all-purpose flour, or as needed

½ teaspoon canola oil

⅔ cup white sugar

½ cup butter, cut into small pieces

½ (4 ounce) package marzipan, cut into very small pieces

1 teaspoon almond extract

½ teaspoon salt

1 cup all-purpose flour

Directions

Combine milk, evaporated milk, sugar, 1/3 cup canola oil, marzipan, and salt in a large microwave-safe bowl. Microwave for 50 seconds. Mix in egg, then yeast. Let stand until foamy, about 5 minutes.

Add 3 cups flour and mix well. Add enough of the remaining flour to bring dough together. Knead dough in the bowl until pliable, 5 to 6 minutes. Move dough to one side and grease bowl with 1/2 teaspoon oil. Cover bowl with plastic wrap and set aside until dough doubles in size, about 1 hour.

Meanwhile, make topping. Combine sugar and butter in a stand mixer fitted with the paddle attachment. Beat on low speed for 1 minute. Increase speed to high and continue beating. Add marzipan, almond extract, and salt; beat until creamy. Add flour and beat until combined and pliable. Cover bowl and set aside.

Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with parchment paper.

Cut dough into 20 pieces. Shape into semi-flat rolls. Arrange them in the baking pan.

Cut topping mixture into 20 equal pieces. Place each piece between 2 sheets of parchment paper and press into a 2-inch circle. Place 1 circle over each roll. Use a butter knife to score the tops in a decorative pattern.

Cover baking pan with plastic wrap. Let rise until doubled, 45 to 55 minutes.

Bake in the preheated oven until puffed and golden, about 18 minutes.

Info | Concha Pantuflas Mexistuff

prep: 30 mins cook: 20 mins additional: 1 hr 50 mins total: 2 hrs 40 mins Servings: 20 Yield: 20 conchas

TAG : Almond Conchas

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