MEXICAN SWEET BUNS (CONCHAS) #healthy #diet #desserts #paleo #mexican

MEXICAN SWEET BUNS (CONCHAS) #healthy #diet #desserts #paleo #mexican

I am a baked good fan completely so I don't know why it took me such a long time to make these delectable Mexican sweet buns. I've had them bookmarked for a long time. They have pretty much all that I need in a cake. They are delicate and cottony at the inside with a crunchy sweet covering, and (this is significant) they're darn adorable, as well.

I figure presently is an incredible time to post these on the grounds that one week from now we make proper acquaintance with the long stretch of May and before long, we'll be arranging our courses for Cinco de Mayo. How happy would these look on a sweet table alongside churros and singed frozen yogurt cake? Truly, they have to occur.

There's a touch of holding up that goes with making these rolls, yet they merit each minute spent watching sweet batter.

The following piece - scoring the sugar glue beating is somewhat difficult to depict so I made a short video instructional exercise. It's my very own method for fixing these buns. In the event that I see effectively, the glue is generally spread onto the buns and afterward scored with a blade. I found that entire procedure untidy and ungainly. On the off chance that you thicken the glue only a bit with flour, it's practically similar to treat batter - simple to cut and score.

MEXICAN SWEET BUNS (CONCHAS) #healthy #diet #desserts #paleo #mexican

Also try our recipe : Classic Bacon Broccoli Salad Recipe #healthydeit #recipes #salad #broccoli #bacot


Buns :

  • 3 teaspoons active dry yeast
  • 1/2 cup warm water, 105 to 115°F
  • 1/2 cup lukewarm milk
  • 1/3 cup granulated sugar
  • 1/3 cup butter, at room temperature
  • 1 teaspoon salt
  • 1 egg
  • 3 1/2 cups all-purpose flour, plus more for dusting

Sugar paste topping :

  • 1/3 cup granulated sugar
  • 1/4 cup margarine
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour, plus more for dusting
  • Assorted gel food colors


  1. Dissolve the yeast in warm water in the bowl of a standing mixer fitted with the paddle attachment.
  2. Add the milk, sugar, butter, salt, egg and 2 cups of flour. Stir together until just combined. Switch to the dough hook attachment.
  3. Add an additional cup of flour and knead on medium-low speed. When the flour is incorporated, knead at medium speed for 5 minutes. The dough should be elastic and slightly sticky but easy to handle. If the dough is very sticky, knead in the additional flour. Place the dough in a large greased bowl and turn the dough over to coat. Cover with plastic wrap and allow it to rise in a warm place until doubled, about 1 1/2 hours.
  4. In the meantime, make the sugar paste topping: Beat the sugar, margarine and vanilla together until light and fluffy. Stir in flour and mix until a thick dough forms. Add additional flour if needed. Divide dough into 3 or 4 even pieces and tint each with food color. If the dough becomes sticky from the food color, add more flour. Cover pieces with plastic wrap until ready for use.

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