Almond Conchas recipe

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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

Nutrition Info

264.6 calories
carbohydrate: 37.9 g
cholesterol: 22.8 mg
fat: 10.6 g
fiber: 1.2 g
protein: 4.7 g
saturatedFat: 3.7 g
servingSize: -
sodium: 220.7 mg
sugar: 13.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with parchment paper.

  5. Cut dough into 20 pieces. Shape into semi-flat rolls. Arrange them in the baking pan.

  6. 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.

  7. Cover baking pan with plastic wrap. Let rise until doubled, 45 to 55 minutes.

  8. Bake in the preheated oven until puffed and golden, about 18 minutes.

Recipe Yield

20 conchas

Recipe Note

I based my recipe on Melissa Amador's conchas recipe. I simplified it and used milk in place of water, oil in place of butter in the bread recipe, and I used marzipan and almond extract in place of ground cinnamon and vanilla extract in the topping.

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