Classic Mexican Conchas (Sweet Bread Rolls)

Craving authentic Mexican pastries? My Conchas recipe makes soft, sweet bread rolls with a crackly topping. Perfect with coffee! Get the secrets here.

Alright, let's talk mexican pastries ! ever walked past a bakery and just had to stop? honestly, that's me every time i see conchas .

These little beauties are more than just bread, they're like a hug in pastry form. get ready to try this simple, delicious recipe!

A Taste of Tradition: What Are Conchas?

These aren't just any old bake. conchas, meaning "shells" in spanish, come all the way from mexico. think of them like a fancy brioche with a sugary lid.

This empanadas recipe with puff pastry can be modified to get a similar baking experience. this authentic empanadas recipe, takes roughly 3- 4 hours including proving.

And makes 12 absolutely delicious portions.

Why You'll Absolutely Love Making These

These mexican pastries are amazing! firstly, they're so comforting. secondly, the crackly topping paired with the soft bread? forget about it.

So, what to serve with empanadas ? some hot chocolate, of course! you can even bake sourdough empanadas recipe .

Let's Get Baking

Here's the kit you'll need:

• 2 1/4 teaspoons active dry yeast (7g)
• 1/4 cup warm milk (118 ml), about 105- 115° F (40- 46° C)
• 1/4 cup granulated sugar (50g)
• 1/4 cup (57g) unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 1/4 cups all-purpose flour (400g), plus more for dusting
• 1/2 teaspoon salt
• 1 cup all-purpose flour (125g)
• 1 cup confectioners' sugar (120g)
• 1/2 cup (113g) unsalted butter, softened
• 1 teaspoon vanilla extract
• Food coloring

Mixing it Up

First, bloom your yeast in warm milk with a bit of sugar. next, mix your wet ingredients, gradually incorporating the dry.

Knead until smooth. let this empanada dough recipe prove until it doubles in size.

Topping Time

Now for the magic: the sugary topping! combine flour, sugar, butter, and vanilla. i like to add a bit of pink food coloring.

Roll this out, cut circles, and gently press onto your dough.

Bake 'Em Up

Bake at 350° F ( 175° C) for 18- 22 minutes, until golden brown. Seriously, the smell is divine! Then enjoy these as Lunch With Ground Beef .

Right, go on then. Get baking these mexican pastries . I promise you won't regret it. Let me know how they turn out, yeah? Share on social media your Empanada Ideas ! Maybe create different Dip For Empanadas !

Alright, let's chat about what you'll need for these amazing mexican pastries . this isn't just some boring list; it's your starting point for creating something truly special.

And honestly, even if you’re making something that is not authentic empanadas at the first try, is part of the process.

Ingredients & Equipment

Let's break down the ingredients and tools. i'll also share some cheeky tips and tricks i've picked up along the way – because, let's face it, baking ain’t always a walk in the park.

Main Ingredients

Here’s what you’ll need, measurements and all. don’t worry, i’ve put both us and metric, because i know some of you lot are still stuck in the old ways (kidding!).

We're talking about empanadas recipe with puff pastry , so puff pastry is key!

• Puff Pastry Dough: 1 package (about 14 ounces or 400g). Quality pastry makes a huge difference. Look for an all-butter variety, it'll taste richer, flakier, and let's be honest, proper lush.

• Ground beef filling: 1 pound (450g) of ground beef. aim for 80/20 blend for flavor, but remember to drain off any excess grease.

  I always get mine from the local butcher, feels proper supporting local, innit? plus, the quality is usually top-notch. for a tasty variation, this also works as lunch with ground beef , but for empanadas beef , ensure it’s well seasoned!

• Onion: 1 medium, finely chopped ( 150g roughly).

• Bell Pepper: 1/2, finely chopped ( 75g roughly). Any colour works, really. I often use red for a bit of sweetness.

• Tomato Sauce: 1/2 cup (120ml) . Adds a bit of zing.

• Egg: 1 large, beaten (for egg wash).

• Olive Oil: 1 tablespoon (15ml) .

Recipe Stages Grouping: Here's how I think of it. First, prep the filling. Then, assemble the Empanada Dough Recipe . Finally, bake those bad boys. Easy peasy.

Seasoning Notes

Right, seasonings. this is where you can really put your stamp on things and ensure you are making something different than the other sourdough empanadas recipe on the internet.

Don’t be shy, people!

• Spice Combo: Cumin, paprika, oregano, garlic powder. About 1 teaspoon of each. You can chuck in a pinch of chili powder if you're feeling brave.

• Aromatics: I often add a bay leaf while cooking the beef. Adds a lovely depth. Remove it before filling the Empanadas .

• Flavour Enhancers: A splash of Worcestershire sauce. Trust me on this one. It adds a certain je ne sais quoi . Also, don't forget salt and pepper.

• Quick subs: no paprika? smoked paprika is even better. no oregano? marjoram works in a pinch. honestly, just use what you have.

  Don't stress about it. and talking about don't stress, one of the greatest uses is to what to serve with empanadas with a quick tomato salad.

Equipment Needed

Keep it simple, yeah? No need for fancy kit. This is not the kind of Empanada Ideas that requires too much equipment!

• Essential: Large skillet (for the filling), baking sheet, knife, cutting board. Rolling pin if you’re feeling fancy and want to roll out your pastry a bit more.

• Household Alternatives: Don't have a skillet? A large saucepan will do. No rolling pin? A wine bottle works a charm.

I swear, i once made these using only a camping stove and a rusty old tin plate. they still tasted amazing.

Point is, don't let lack of equipment stop you. get creative! now, if you need a delicious dip for empanadas , i suggest using a yogurt dip.

Right, off you pop. Get those ingredients together, and let's get baking.

Right then, let's dive headfirst into the wonderful world of mexican pastries ! honestly, nothing beats the smell of freshly baked bread.

Today, we're tackling conchas, those delightful sweet bread rolls with the sugary, crackly topping. they're proper comforting, you know?

Cracking the Concha Code: A Step-by-Step

Prep Like a Pro: Your Mise en Place Sorted

First things first: the mise en place . it sounds fancy, but it just means getting everything prepped and ready. measure out your 3 1/4 cups all-purpose flour (400g) .

Soften that 1/4 cup (57g) unsalted butter – not melted, softened! honestly, this makes a huge difference. and for safety? just watch the oven, yeah? burns aren't fun.

From Dough to Deliciousness: The Concha Dance

Right, let's get baking!

1. Wake up the yeast. Mix 2 1/4 teaspoons active dry yeast (7g) with 1/4 cup warm milk (118 ml) and a pinch of sugar. Let it get foamy.
2. Cream that butter! Beat the 1/4 cup (57g) softened butter with 1/4 cup granulated sugar (50g) , 2 large eggs , and 1 teaspoon vanilla extract until light and fluffy.
3. Mix it all! Add the yeasty mixture. Then add the 3 1/4 cups all-purpose flour (400g) and 1/2 teaspoon salt bit by bit.
4. Knead, knead, knead! For about 8- 10 minutes. The dough should be smooth, like a baby's bum.
5. Let it rise! Pop it in an oiled bowl, cover it, and let it double in size. Around 1.5 - 2 hours should do it.
6. Make the magic topping! Mix 1 cup all-purpose flour (125g) , 1 cup confectioners' sugar (120g) , 1/2 cup (113g) softened butter , and 1 teaspoon vanilla extract . Add a bit of food coloring, if you like – pink is classic.
7. Assemble! Roll the dough into balls, flatten the topping, and stick 'em together. Score with a knife.
8. Bake until golden! About 18- 22 minutes at 350° F ( 175° C) .

Pro Tips for Concha Perfection

• Don't kill the yeast with too hot milk! Aim for around 105- 115° F (40- 46° C) .
• If the topping is sticky, chill it! It makes it easier to handle.
• Conchas are best fresh, but you can freeze the dough after the first rise.

Now, what to serve with empanadas ? honestly, they're a meal in themselves, especially filled with empanadas beef or a lunch with ground beef filling, but a light salad would go down a treat.

Some people love a dip for empanadas , maybe a chimichurri or salsa verde. for a full-on fiesta, try a side of mexican rice.

Thinking outside the box, has anyone tried sourdough empanadas recipe ?

I am keen to try something creative. i saw a recipe on the internet called " empanadas recipe with puff pastry " and will create authentic empanadas using that technique.

What empanada ideas do you have?. and if you're feeling adventurous, why not try your hand at making your own empanada dough recipe ?

So there you have it! go on, give those conchas a go. they're easier than you think and oh-so-rewarding. you deserve a delicious, doughy treat.

It's a proper hug in a bite. cheerio!

Alright, gather 'round! so, you're about to whip up some proper mexican pastries , and particularly, delightful authentic empanadas . let's chat about some helpful notes that will make this baking adventure a piece of cake, shall we? forget those robot recipes; this is real talk.

Recipe Notes: Your Empanada Bible

Right, so, before you dive headfirst into making these beauts, let's chew the fat about some bits and bobs that'll help you nail it.

Serving Suggestions: Plating like a Pro

Honestly, empanadas recipe with puff pastry are pretty gorgeous on their own. but, if you wanna get fancy, here are a few ideas.

For presentation, a simple wooden board does wonders. scatter a few sprigs of parsley around – makes it look proper gourmet.

As for what to serve with empanadas , a dollop of sour cream or a zingy salsa is always a winner.

A light, crisp salad cuts through the richness perfectly. and to drink? a chilled bottle of mexican coke or an ice-cold beer! they go down treat.

Looking for a dip for empanadas ? try a zesty chipotle mayo or a cool avocado crema.

Storage Tips: Keep 'em Fresh!

Right, so, you've got leftovers. lucky you! to keep them top-notch, fridge them as soon as they're cool. pop them in an airtight container, and they'll be good for about 3 days.

For freezing, wrap each one individually in cling film and then whack them in a freezer bag. they'll keep for up to 3 months.

When reheating, oven's best – gets them nice and crispy again. just give them about 10- 15 minutes at 350° f ( 175° c).

Microwave works in a pinch, but they might go a bit soggy. we aim for avoiding soggy!

Variations: Mix it Up!

Fancy a bit of a twist? for a dietary adaptation, try using gluten-free pastry. there are some cracking good ones out there now.

As for seasonal swaps, think about what's in season. in autumn, a pumpkin or apple filling would be divine. in summer, a corn and black bean number would be bang on.

I even experimented with sourdough empanadas recipe once – gave it a lovely tang! seriously give empanada ideas a try!

Nutrition Basics: Goodness in Every Bite

Alright, so, empanadas beef or otherwise, are a treat, right? but let's be real, they're not exactly health food. they do pack a punch of protein and some carbs.

If you're using leaner fillings, like chicken or veggies, you can cut down on the fat a bit. the main thing is to enjoy them in moderation.

A great option for a lunch with ground beef , isn't it?

Right then, that’s your empanada dough recipe sorted. now go on, get baking and create! honestly, even if they're not perfect the first time, they'll still be ruddy delicious.

Enjoy! and don't forget, making mexican pastries is more about the fun than the perfection!

Frequently Asked Questions

What exactly are Mexican pastries, and what makes them special?

Mexican pastries, often called pan dulce, are a diverse and delicious range of sweet baked goods. Think of them as the "biscuits" to a Brit's afternoon tea, but with a vibrant Mexican twist! What makes them special is the unique blend of flavors, often using ingredients like vanilla, cinnamon, and anise, as well as the beautiful and intricate designs.

My Mexican pastries dough isn't rising – what am I doing wrong?

A dough that isn't rising is a common baking woe! First, check your yeast – is it still active? Make sure the milk you used wasn't too hot, as that can kill the yeast. Also, ensure your proofing environment is warm and draft-free. Like a good cuppa, yeast enjoys a cozy spot!

How do I store Mexican pastries to keep them fresh, especially Conchas?

To keep your Conchas tasting tip-top, store them in an airtight container at room temperature. They're best enjoyed within 2-3 days. To revive slightly stale Conchas, you can warm them in a low oven (around 300°F/150°C) for a few minutes or even try a quick zap in the microwave with a damp paper towel – a trick similar to bringing a slightly stale scone back to life!

Can I freeze Mexican pastries, and what's the best way to do it?

Yes, you can freeze most Mexican pastries! Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They'll keep for up to 2-3 months. Thaw them at room temperature or warm them gently in the oven. Think of it like saving a bit of sunshine for a rainy day!

Are there any healthier variations of Mexican pastries I can try?

While pan dulce is typically a treat, there are ways to make it a bit healthier. You could try substituting some of the all-purpose flour with whole wheat flour, reducing the sugar content slightly, or using a natural sweetener like honey or agave. Remember, everything in moderation – even cracking good Mexican pastries! You could even experiment with adding some fruit puree to the dough to add extra moisture and some vitamins!

What are some different types of Mexican pastries besides Conchas that I should try?

The world of pan dulce is vast and glorious! Beyond Conchas, you should definitely explore Orejas (elephant ears), Churros (fried dough pastries), Empanadas de Cajeta (caramel-filled pastries), and Rosca de Reyes (King's Cake, traditionally eaten in January). Each offers a unique flavor and texture experience – it's like a culinary adventure around Mexico, one pastry at a time!

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