|Drizzle with condensed milk while still warm, slice and serve.|
Sunday, October 24, 2010
Wednesday, October 20, 2010
Saturday, October 9, 2010
So happy to finally share this recipe with all of you! This was my 4th attempt making these babies! The first time I made them I killed the yeast by overheating the water. Second time around they turned out pretty good, but the topping spread out way too much or ended falling off. Third time around I thing I made the dough way too stiff by over adding flour, they didn't rise properly. Fourth time around, I think I nailed it! I was a little worried this morning after rolling out my portions and adding the topping, they weren't rising fast enough. It was a little chilly this morning so I figured it was the room temperature. After heating my oven to warm, I placed them inside to rise. I had to be carefull not to over heat the oven since I didn't want the topping to melt off. An hour later that seemed to do the trick.
I have too be honest with you I'm not a huge fan of conchas, they seem too be too dry for me. But after making them at home its a whole differerent level of flavor and texture. My family seems to enjoy them paired up with mexican hot chocolate!
Conchas after rising, aren't they pretty? I found this recipe on allrecipes.com. The only slight change I made was decreasing the baking time between 12 to 15 minutes. Ovens do vary so you might want to monitor while they are baking. I also yielded about 16 conchas versus 12.