My baking buddy Katie (@katality on Instagram) knocked out a batch of fun and colorful conchas one day during her 30 days of baking so I wanted to give it a shot.
The first time I had conchas and fell in love with their highly sweet and coffee dunk-able goodness was at a Mexican bakery in Austin Texas a few years ago. Since then anytime a big fluffy, BUTTERY, concha has passed my way it has found it’s way to my belly.
So why not knock out a batch and see how it goes? This recipe is a take on Chef Rick Bayless’ recipe… adjusting for my likes and of course for In The Kitchen With Scotty “More Than Pumpkin Pie Spice”. The cinnamon, cardamom and other spices in my More Than Pumpkin is perfect for conchas and combined with the light buttery rolls it’s a match made in concha heaven.
For The Sweet Roll
1 cup bread flour
1 1/2 cup all-purpose flour
1 rounded teaspoon kosher salt
1/3 cup whole milk
1 package active dry yeast
1 tablespoon +1 tsp sugar
3 large eggs
1 cup butter (2 sticks), room temp
For the Streusel Topping
8 tablespoons butter (1 stick) room temp
1/2 cup sugar
1 cup flour
1 tablespoon More Than Pumpkin Pie Spice
When ready to bake off the rolls, combine and mix all of the ingredients into a smooth soft “dough”. Cover and set aside until ready to use.
- Gently heat your milk to about 100 degrees…a little bit warmer than body temp. I just pop into the microwave for a few seconds. Boom. Done. Sprinkle in one envelope of the yeast along with a teaspoon of sugar. Let the yeast bloom in the milk for about 15 minutes.
- In a stand mixer with the dough hook (you can also do all of this by hand) begin mixing your eggs.
- Combine the two flours, More Than Pumpkin spice, and salt together. Pour the bloomed yeast into the eggs and mix. Next gently begin adding in your flour mixture; A batch at a time until it is combined and working into a dough.
- Once all the dry ingredients have been added, let the dough knead in the bowl for a few minutes. Cut the room temp butter into pieces and begin to add a little at a time to the dough and let it work in. The dough will look wet and “buttery” but the butter will eventually work into a nice dough. Add all of the butter. If the dough looks too wet go ahead and sprinkle in a tablespoon or two of all-purpose flour to tighten it up. You still want a soft and tacky dough, but not an unusable glob of dough.
- Place the dough in a bowl, cover a refrigerate overnight, or let it chill in the fridge for a bit stiffen up.
- When ready to use place the stiffened buttery dough onto a floured work surface. Divide in half, then cut 4-5 pieces off of each half. Roll each piece into a smooth ball, and place on a prepared baking sheet (parchment paper or Sil-Pat) to rise.
- Roll out the streusel topping to about 1/4 inch thick, and prepare an egg wash (1 egg and a small splash of water. Beat together) With a biscuit or cookie cutter, cut out circles a little larger than your risen concha roll. Brush the tops of the roll with the egg wash, and carefully lay the cut streusel circle on top. With a paring knife and without cutting into the dough, cut patterns into the dough (swirls, fans, squares).
- In a preheated 350 degrees oven bake your conchas approximately 15-20 minutes, until fragrant, golden, beautiful, and you just can't stand it any longer. Let them rest a bit before serving…and serve warm with coffee or tea.