The conchas dish by Melissa Amador served as my inspiration. In order to make it simpler, I used milk for the water in the bread recipe, oil for the butter in the bread recipe, and marzipan and almond essence for the ground cinnamon and vanilla in the topping.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr 50 mins |
| Total Time: | 2 hrs 40 mins |
| Servings: | 20 |
| Yield: | 20 conchas |
Ingredients
- ½ cup whole milk
- ½ cup evaporated milk
- ⅓ cup white sugar
- ⅓ cup canola oil
- ½ (4 ounce) package marzipan, cut into small pieces
- 1 teaspoon salt
- 1 egg
- 1 (.25 ounce) package active dry yeast
- 4 cups all-purpose flour, or as needed
- ½ teaspoon canola oil
- ⅔ cup white sugar
- ½ cup butter, cut into small pieces
- ½ (4 ounce) package marzipan, cut into very small pieces
- 1 teaspoon almond extract
- ½ teaspoon salt
- 1 cup all-purpose flour
Instructions
- Combine milk, evaporated milk, sugar, 1/3 cup canola oil, marzipan, and salt in a large microwave-safe bowl. Microwave for 50 seconds. Mix in egg, then yeast. Let stand until foamy, about 5 minutes.
- Add 3 cups flour and mix well. Add enough of the remaining flour to bring dough together. Knead dough in the bowl until pliable, 5 to 6 minutes. Move dough to one side and grease bowl with 1/2 teaspoon oil. Cover bowl with plastic wrap and set aside until dough doubles in size, about 1 hour.
- Meanwhile, make topping. Combine sugar and butter in a stand mixer fitted with the paddle attachment. Beat on low speed for 1 minute. Increase speed to high and continue beating. Add marzipan, almond extract, and salt; beat until creamy. Add flour and beat until combined and pliable. Cover bowl and set aside.
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with parchment paper.
- Cut dough into 20 pieces. Shape into semi-flat rolls. Arrange them in the baking pan.
- Cut topping mixture into 20 equal pieces. Place each piece between 2 sheets of parchment paper and press into a 2-inch circle. Place 1 circle over each roll. Use a butter knife to score the tops in a decorative pattern.
- Cover baking pan with plastic wrap. Let rise until doubled, 45 to 55 minutes.
- Bake in the preheated oven until puffed and golden, about 18 minutes.
Nutrition Facts
| Calories | 265 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 221 mg |
| Sugars | 14 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |