Conchas de mazapán
Cooking Con Claudia · ♥ 4.3K likes · 85.1K views · 7 min video
Read about sweet yeast breads in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 cup all-purpose flour
- salt
- 1 tsp ground cinnamon
- 7 tbsp sugar
Mix the flour, salt, cinnamon, sugar and instant yeast by hand.
Mixing the enriched dough
- 1 tbsp instant yeast
- 6 tbsp melted butter
- 3 whole eggs
- ¼ cup masa pan spread
Add the melted butter, eggs and mazapán spread and mix, breaking down the eggs with the spread.
- ¾ cup warm milk
Slowly pour in the warm milk and mix well; it will be sticky.
Turn out onto a clean counter and rest three minutes.
Roll into a ball, place in a greased bowl, cover with plastic wrap and a towel; put in an oven that was turned on for one minute and let double, one to one and a half hours.
- 1½ cup all-purpose flour
- 1¼ cup powdered sugar
- ¼ cup masa pan spread
- 1 cup butter flavor shortening
For the topping, mix the flour and powdered sugar by hand, then the mazapán spread and shortening until it forms a dough.
Mazapán topping paste
Divide the dough into eight balls; roll each to remove the air and seal the bottom; place on a greased baking sheet and keep covered.
- flour
Press a piece of topping between two floured pieces of Ziploc bag until larger than the ball; lay it over the dough and press to stick; mark with a concha cutter.
Pressing and scoring the topping
Cover and let double in the warm spot, about 30 to 45 minutes.