Conchas For The Cure
A few months ago, I was chatting with my friend who works with Susan G Komen. I always knew they were doing great work and our family has always wanted to do something to help the cause but we just didn’t know what.
Breast cancer has touched the lives of so many and even numerous people on our own team. Susan G Komen aims to provide women with the resources they need if diagnosed with breast cancer, especially those in underserved communities and without insurance. With all of that said, our team at Mi Tierra Cafe came up with a campaign called Conchas for the Cure, and we donated the net proceeds from the sale of all pink conchas during the month of October to Susan G. Komen. We also turned our best selling t-shirt into a pink theme and the net proceeds of that shirt as well will go to Susan G. Komen. As the month comes to a close I want to thank everyone who bought a pink concha or a t shirt and shared the campaign on social media, when we all work together we can accomplish so much. Click HERE to purchase the limited edition t shirt.
If you want to make some conchas at home, here is a favorite recipe of mine, they take a little patience since you’re waiting for the dough to rise constantly, but trust me they are worth the wait!
Mexican Conchas Recipe
For the Egg Bread
1 package active dry yeast
2 Tablespoons of sugar
3/4 cups bread flour
3/4 cup all-purpose flour
1 teaspon salt
2 sticks of unsalted butter cut into cubes, 8oz
For the Sugar Crust Topping
4 ounces (1 stick) unsalted butter, room temp
1 c all-purpose flour
1 tablespoon Mexican cinnamon
1 Tbsp Mexican Vanilla
For the dough, in a small saucepan on low heat, heat up the milk until it’s warm to the touch but not hot, not hotter than body temperature. In a small bowl combine the yeast and 1 tablespoon of the sugar with the warm milk, stir well and let sit for about 10 minutes
In another bowl mix the flours, 1 tablespoon of the sugar and the salt.
When the yeast looks foamy pour it into the bowl of a stand mixer fitted with the dough hook. Add eggs one at a time and mix at low speed until combined
With the mixer running, very slowly start adding the flour mix. Continue mixing until it is a smooth, elastic dough. Scrape the sides of the bowl so it is all combined. Add the room temperature cubes of butter one at a time, making sure that each piece is incorporated before adding any more.
Place the dough in a greased glass bowl, Cover with plastic wrap directly on the surface of the dough and allow it to rise in the refrigerator overnight.
For the sugar crust topping: scoop the butter, vanilla and sugar into the bowl of the stand mixer fitted with a paddle and mix at medium speed until thoroughly combined. Reduce the speed to low and slowly add the flour and cinnamon until the mixture is smooth. Refrigerate until ready to use.
For finishing the conchas: Line a baking sheet with parchment paper. When the dough has doubled in size, transfer it to a lightly floured surface, divide the dough into 9 even pieces. Roll each ball of dough into a small sphere, put the balls of dough on the baking sheet, cover with a kitchen towel, move to a warm part of your kitchen and allow the balls to rise until doubled in size (1 to 2 hours depending on the temperature of your kitchen).
Turn on the oven to 350 degrees. Divide the streusel topping into 9 pieces and flatten each one with your hands, form uniform, flat disks that are large enough to cover the risen dough balls. When ready to bake, beat the egg with brush the conchas with the egg wash and lay a disc shaped piece of streusel topping over each concha, pressing it lightly onto the surface. Using a sharp pairing knife, slice lines just through the streusel layer to create the traditional shell pattern. Bake for 25 to 30 minutes, rotating the baking sheet halfway through the baking process.