Pella Chronicle

Food

December 26, 2012

Mexican Conchas

Pella —

Ingredients

3 tsp dry active yeast
1/2 c warm water (about 105 degrees f.)
1/2 c whole milk warm same temp as water.
5 Tbsp butter room temp.

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1 Tbsp vegetable shortening
1 tsp salt
1/2 tsp ground cinnamon
1 egg
4 c flour
1/3 c sugar
TOPPING
4 Tbsp butter room temp.

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1/2 c sugar
1/2 tsp vanilla extract
1/2 c flour
1/4 tsp cinnamon (optinal)
  food coloring (optional)
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Directions

1
In warm water dissolve yeast with 2 tbsp of sugar. Let stand for 10 minutes until it foams up. In food processor or mixer or by hand cream reminder of sugar, egg,butter and shortening. Add in flour, salt and cinnamon. Add warm milk and yeast mixture. Combine until a ball of dough forms. All this can be done by hand as well. Knead dough until an elastic ball forms about 5 minutes. Oil a large bowl with veg. oil and place dough in bowl cover with plastic wrap and put in warm place for 45 minutes to an hour until dough doubles in size.
2
In a bowl mix ingredients for topping. add Butter, sugar, flour, vanilla extract and cinnamon if you want to. You can add food coloring or cocoa powder what ever you desire. For a paste and set aside. After an hour punch your dough down and form fifteen balls about the same size. Should be about the size of a base ball. Put balls on greased cookie sheets about 2 inches apart because they have to rise again. Before they rise put topping on top. How you do it is divide topping into 15 small balls. Put a ball in your hand and squeeze with both your palms until it forms a small tortilla. Press down on top of dough balls this will give the conchas its shape. Repeat until you have done this 15 times. To make the design use a toothpick and do any design you want. Let the dough rest for 45 minutes to 1 hour in warm place covered with a damp towel or plastic wrap until they double in size.

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