This Mexican sweet bread is a delicious warm treat. With a few simple spices like cinnamon and nutmeg, you can have a flavorful sweet roll.
How To Make Pan Dulce - Conchas (Mexican Sweet Bread)
Give your sweet tooth a treat with this fluffy pan dulce. They're packed with warm spices, with a grooved top for extra crunch and bite.
Ingredients
- 2 ½ tsp yeast
- ½ cup warm water
- ½ cup evaporated milk
- ¾ cup white sugar
- 1 tsp salt
- ⅓ cup butter , or margarine, melted
- 1 egg
- 4 cups all-purpose flour
- ½ tsp ground cinnamon
- 1 tsp nutmeg
- ⅔ cup white sugar
- ½ cup butter , or margarine
- 1 cup all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
Instructions
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Preheat oven to 375 degrees F.
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In a large mixing bowl, stir the yeast and warm water together.
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Mix in the milk, sugar, melted butter, salt, egg, and half of the flour.
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Gradually add the rest of the flour, cinnamon, and nutmeg.
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Knead the dough on a floured surface for about 6 to 8 minutes.
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Place in a large greased bowl and turn the dough around to coat.
- Cover, and let the dough naturally rise in a warm place for about 1 hour.
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To make the topping in a medium bowl, beat sugar and butter until light and fluffy.
- Stir in the flour until the mix forms into a thick consistency.
- Divide into two parts and place one half in a separate bowl.
- Mix cinnamon into one half, and vanilla into the other half.
- When the dough is done rising, cut into 12 pieces.
- Shape into balls and place onto a cookie sheet.
- Dived each bowl of topping into 6 balls and pat flat.
- Put the circles on top of the dough balls and pat on gently.
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Using a knife, cut grooves in the topping like a clam shell.
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Cover and let rise for about 45 minutes.
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Bake for 20 minutes or until golden brown.
Nutrition
- Sugar: 37g
- :
- Calcium: 96mg
- Calories: 792kcal
- Carbohydrates: 119g
- Cholesterol: 33mg
- Fat: 29g
- Fiber: 4g
- Iron: 5mg
- Potassium: 210mg
- Protein: 14g
- Saturated Fat: 7g
- Sodium: 722mg
- Vitamin A: 1218IU
- Vitamin C: 1mg
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