I wanted to try making Conchas for a while because I really like the pastry from Mexico, but it sounded so labor intensive and my hands and shoulders just can't handle kneading anymore. I decided to go for it and try making the dough in my bread machine instead. It worked out great and my picky eater husband Dave ate two of them right away. (and they are big). the sugar dough on top didn't dye well, probably because of the large amount of cinnamon, so next time I will probably just leave it white. I tried to make them pink.
Conchas:
(I have an old tall cylinder shaped bread machine, but should think any kind that you can put on "dough" setting should work fine).
Inside the cylinder, add 1/2 cup warm tap water, 2-1/4 tsp fast rising dry yeast and 1 teaspoon of sugar. stir a little and let sit for 5 minutes or until foamy.
Add in order given:
1/2 cup half and half
1/3 cup sugar
1 egg
1/3 cup butter
1 tsp salt
1/2 tsp ground cinnamon
3 cups of all purpose flour
Turn bread machine to DOUGH setting and let it run it's cycle.
Divide into 12 pieces and form into balls. place on a cookie sheet that has been lined with parchment paper. let rise another 30 minutes covered with a clean kitchen towel.
Meanwhile make the sugar topping:
Place 1/2 cup softened butter in a bowl and add 2/3 cup sugar. Whip with a mixer until fluffy and light. Stir in 1 cup all purpose flour, 2 tsp ground cinnamon and 1 tsp vanilla. mix with mixer until well incorporated and then form into a ball. divide into 12 round balls. Put one ball between waxed paper and roll out so it is a little larger than the dough balls. wet each dough ball with a little water and place sugar dough on top to cover. cut into shell design (top only). repeat with the other 11 balls. Bake at 375 degrees for 18-20 minutes.
In Mexico a lot of people eat these dipped in hot chocolate I hear. Coffee would be good I think.
