By far this is the best concha recipe I have ever made. The only thing I changed was the milk and vegetable shortening. I used unsalted butter and evaporated milk. Thank you so much, I love your recipes ❤️❤️❤️❤️
Dough 2 ½ tsp Active Dry Yeast ½ cup warm milk (110 F) 3 ½ cup AP Flour ½ cup Sugar ½ tsp salt ½ cup Soften Butter 1 tsp Cinnamon 1 tsp ground Anise 3 Eggs 1 tsp Vanilla Topping 1 cup Confectioners’ Sugar 1 cup Flour ¾ cup Butter or Vegetable Shortening 1 tsp vanilla * 1 Tsp cocoa for chocolate flavoring one portion only Topping: Mix yeast, a Tsp of sugar and flour into warm milk. Let yeast activate for 10-15minutes. Dough: In a stand mixer bowl add flour, sugar, salt, spices and whisk together. Add activated yeast then begin kneading with a dough hook attachment. Add eggs one at a time while mixing. Add vanilla. Continue to mix on med speed until the dough comes together about 10-12 minutes. Once dough is ready place in oiled bowl, cover and let dough rise in a warm place for at least an hour. Divide dough into 14 pieces add topping cover and let rise for 45 minutes. Bake for 12-15 minutes in a 350F oven.
Omg this conchas are bomb sooo good thank you so much I made the conchas and my husband can’t sto eating them seriously they came out so soft and delicious thank you again
Just finished making them, and they are soo good! It’s a complicated process in my eyes but it is my first time trying any recipe like this so I’m sure it gets better with practice. I didn’t have any anise so only used cinnamon and the flavor is still good! The hardest part for me was working with the colored topping since it was hard to form in my hands as it kept tearing, but it was all worth it in the end :) Thank you!!
Just put mine in the oven, wish me luck! I was wondering if baking powder would be necessary, it wasn’t mentioned in the video. Thank you Miss Salty Cocina ❤️
Que ricas se ven! 😋 y fácil de hacer, creo que lo más difícil de esta receta es esperar para comerlas 😂 gracias por sus deliciosas recetas, saludos y muchas bendiciones 😊
I made this recipe today. I made them in the cupcake pans. I was so anxious to taste them but they were hard!! I did use new yeast and warm milk. Do you think it was the flour ?? I used all purpose. Maybe I added too much when kneading ?? Any ideas ?
I’m currently making them did everything exactly as you demonstrated but I can’t seem to get my dough not to be extremely sticky I don’t know if I should just throw it away or find a way to fix it! Ah I wanna give up I was so excited to try and make this! ):
How long should the topping stay in the fridge? We left ours in for about 15-20 min but when we start trying to roll it out it almost falls apart. I feel like we're missing something
I have a question if the yeast mixture doesn’t rise/ double before I mix it is that bad? (I figured it out my yeast was dead I didn’t know that was a thing .. make sure to check !! Lol)
Ut could be a number of different things. The yeast could be expired or dead or if the water is too hot it will kill the yeast. It should not be over 120 degrees. If it’s too hot to give to a baby then it’s too hot.
Hi, I'm actually doing an attempt in making these right now, and I made my dough is it bad if it doesn't have a stretchy feel to it, I mean the dough doesn't stick to the side of my bowl when it was been mixed.
If you are mixing by hand it will possibly take a little longer. It should have a bit of a stretchy feel. I would knees a little longer and just let it rest.
I was actually using a mixer like you used not exactly same one though, and I actually already let it rest for 1 hr but didn't not continue to knead it since I just seen your message, would it be bad to just continue?
@Salty Cocina Mexican Food Salieron ricas a mis hijo/a les encataron Mucha gracias 😊 se miran igual a las de ustd en el video, solo tengo una pregunta nose si conoce la tienda Northgate en California, pero las conchas que ellos venden son a las que yo estoy acostumbrada son mas light por dentro como tiene menos masa adentro si es que me explico, si es que quisiera que salgan haci como tendria que cambiar la receta?
The only thing I can think of is that maybe your yeast is expired? Activate the yeast in warm water and sugar, not too hot cause other wise it will kill the yeast.
For mine, I warmed my milk on the stove over low heat until it felt slightly warm on my wrist. Then i took it off the stove and put it in a bowl and added the yeast and other stuff.
By far this is the best concha recipe I have ever made. The only thing I changed was the milk and vegetable shortening. I used unsalted butter and evaporated milk. Thank you so much, I love your recipes ❤️❤️❤️❤️
Dough
2 ½ tsp Active Dry Yeast
½ cup warm milk (110 F)
3 ½ cup AP Flour
½ cup Sugar
½ tsp salt
½ cup Soften Butter
1 tsp Cinnamon
1 tsp ground Anise
3 Eggs
1 tsp Vanilla
Topping
1 cup Confectioners’ Sugar
1 cup Flour
¾ cup Butter or Vegetable Shortening
1 tsp vanilla
* 1 Tsp cocoa for chocolate flavoring one portion only
Topping: Mix yeast, a Tsp of sugar and flour into warm milk. Let yeast activate for 10-15minutes.
Dough: In a stand mixer bowl add flour, sugar, salt, spices and whisk together. Add activated yeast then begin kneading with a dough hook attachment. Add eggs one at a time while mixing. Add vanilla. Continue to mix on med speed until the dough comes together about 10-12 minutes. Once dough is ready place in oiled bowl, cover and let dough rise in a warm place for at least an hour. Divide dough into 14 pieces add topping cover and let rise for 45 minutes. Bake for 12-15 minutes in a 350F oven.
I will try your recipe is well explained thank you
Omg this conchas are bomb sooo good thank you so much I made the conchas and my husband can’t sto eating them seriously they came out so soft and delicious thank you again
I just made these and they were SO good and delicious!! They were so fluffy and tasty. Had them with a cafecito ☺️☺️
That's y favorite way to eat my conchas:)
I’m so excited about this!!!! I can’t wait to try it!!!
I've really been craving conchas, so I'm super excited to use your video!
The BEST recipe. They came out super fluffy and soft. I had to make some champurrado to go along with it.😁
Champurrado sounds so good right now!
Just finished making them, and they are soo good! It’s a complicated process in my eyes but it is my first time trying any recipe like this so I’m sure it gets better with practice. I didn’t have any anise so only used cinnamon and the flavor is still good!
The hardest part for me was working with the colored topping since it was hard to form in my hands as it kept tearing, but it was all worth it in the end :)
Thank you!!
So happy to hear! I love using Anise in my breads but its an acquired taste. I can't for it to cook down so I can bake again. 😂
Where could I find a candle like yours? Thank you
Can you put flavoring in the topping when mixing?
My grandkids love these from are local Ranch Market. ❤❤❤👍
Yes! They are one of my kids favorites too!
Just put mine in the oven, wish me luck! I was wondering if baking powder would be necessary, it wasn’t mentioned in the video. Thank you Miss Salty Cocina ❤️
How they come out?
Que ricas se ven! 😋 y fácil de hacer, creo que lo más difícil de esta receta es esperar para comerlas 😂 gracias por sus deliciosas recetas, saludos y muchas bendiciones 😊
Muchas gracias!
I love those, gracias ❤️
I made this recipe today. I made them in the cupcake pans. I was so anxious to taste them but they were hard!! I did use new yeast and warm milk. Do you think it was the flour ?? I used all purpose. Maybe I added too much when kneading ?? Any ideas ?
How do you keep the topping from just sliding off the bond? having some issues with this
Can you plz plz made pan de Pueblo or de rancho but in English i tried to make it but the measurements are different in Mexico
Hi MIJA I'm going to give your recipe a try but my question is could I also make cuernitos with the same dough?
Yes you can 😀
Looks good I never had or made them before but I really don’t anise flavor do I really have to use it?
You can leave the anise out :)
I’m currently making them did everything exactly as you demonstrated but I can’t seem to get my dough not to be extremely sticky I don’t know if I should just throw it away or find a way to fix it! Ah I wanna give up I was so excited to try and make this! ):
Can you save the masa for the next day ?
How long should the topping stay in the fridge? We left ours in for about 15-20 min but when we start trying to roll it out it almost falls apart. I feel like we're missing something
Omygosh i was waiting for this recipe 😋
Hope you like it!
I love your channel! Can I prepare any of this in advance and refrigerate or does it all have to be done at the time of baking?
The topping can be prepared ahead of time and refrigerated.
@@SaltyCocina thank you for this amazing recipe. My conchas are amazing
Can I leave the dough out longer than the hour to rise? Or do I have to bake them right away?
You can leave it out longer.
Hi, how many grams of yeast for this recipe??
Can I use the rapid rise yeast for the conchas
Yes
I have a question if the yeast mixture doesn’t rise/ double before I mix it is that bad? (I figured it out my yeast was dead I didn’t know that was a thing .. make sure to check !! Lol)
Ut could be a number of different things. The yeast could be expired or dead or if the water is too hot it will kill the yeast. It should not be over 120 degrees. If it’s too hot to give to a baby then it’s too hot.
@@SaltyCocina I just bought some new yeast and it worked instantly I’m so happy 💖
Hi, I'm actually doing an attempt in making these right now, and I made my dough is it bad if it doesn't have a stretchy feel to it, I mean the dough doesn't stick to the side of my bowl when it was been mixed.
If you are mixing by hand it will possibly take a little longer. It should have a bit of a stretchy feel. I would knees a little longer and just let it rest.
I was actually using a mixer like you used not exactly same one though, and I actually already let it rest for 1 hr but didn't not continue to knead it since I just seen your message, would it be bad to just continue?
@@RAIINBOW10VE how did they turn out?
@Salty Cocina Mexican Food Salieron ricas a mis hijo/a les encataron Mucha gracias 😊 se miran igual a las de ustd en el video, solo tengo una pregunta nose si conoce la tienda Northgate en California, pero las conchas que ellos venden son a las que yo estoy acostumbrada son mas light por dentro como tiene menos masa adentro si es que me explico, si es que quisiera que salgan haci como tendria que cambiar la receta?
🎉🎉🎉🎉For the topping 🎉🎉🎉🎉🎉
What's the temperature for the oven
350 Degrees for 12 -15 minutes
What else can we use to substitute vegetable shortening for the top of the concha?.
Coconut oil or butter
I made it twice and still failed! 😩 I couldn’t get the yeast to rise. Does the eggs need to be room temperature?
The only thing I can think of is that maybe your yeast is expired? Activate the yeast in warm water and sugar, not too hot cause other wise it will kill the yeast.
Maybe your liquid is too warm😢 keep on trying if the yeast doesn't rise within 10 mins repeat again.
For mine, I warmed my milk on the stove over low heat until it felt slightly warm on my wrist. Then i took it off the stove and put it in a bowl and added the yeast and other stuff.
I want to make that so bad!
Please do :) You will love it
Can you put a list of ingredients?
My dough came out really sticky 😩 how can I fix it?
Add a little more flour
I want these so bad why do they show me these videos!