Concha (Mexican sweet bread) is a breakfast or snack pastry found all over Mexico. It has a fluffy brioche-like dough with a crispy streusel topping, scored to resemble a shell. The pastry can come in a variety of colors and other shapes, but I prefer the plain and chocolate streusel. —Johnna Johnson, Scottsdale, Arizona,
- 1/3 cup sugar
- 1 package (1/4 ounce) active dry yeast
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 5 to 5-1/2 cups all-purpose flour
- 1 cup 2% milk
- 1/2 cup unsalted butter, cubed
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, softened
- 1 cup all-purpose flour
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 1 ounce semisweet chocolate, ground
- 1 large egg
- 2 tablespoons 2% milk
image/svg+xml Text Ingredients View Recipe,
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, to make streusel, in a large bowl, beat butter, flour, sugar and vanilla until combined. Divide in half. Mix chocolate into 1 half; set aside.
Punch down dough. Divide dough into 12 portions; form each into a 3-in. oval. Place 2 in. apart on parchment-lined baking sheets. In a small bowl, whisk egg with milk; brush over dough. Divide plain streusel into 6 portions; roll each into a 3-in. circle. Place over half the rolls. Repeat with chocolate streusel and remaining rolls. Using a sharp knife, cut through streusel on top of rolls to resemble a clamshell.
Cover with kitchen towels; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 375°. Brush rolls with remaining egg wash. Bake until tops are lightly browned, 15-20 minutes. Remove to a wire rack to cool completely.
1 roll: 475 calories, 19g fat (11g saturated fat), 89mg cholesterol, 229mg sodium, 67g carbohydrate (19g sugars, 2g fiber), 9g protein.