Almond Conchas

Almond Conchas, a sweet Mexican treat that’s both tender and crunchy.

These sweet breads, topped with a delicious almond streusel, are perfect for breakfast or a snack.

With a soft, fluffy interior and a crunchy, nutty topping, you’ll be hooked from the very first bite!

Ingredients

• Active dry yeast 1 1/2 teaspoons
• Granulated sugar 1 1/2 tablespoons
• Warm milk 1 cup
• Unsalted butter, softened 2 tablespoons
• Large egg 1
• All-purpose flour 2 1/4 cups
• Salt 1/4 teaspoon
• Concha topping ingredients almond 1/2 cup
• Confectioners’ sugar 1 tablespoon
• Unsalted butter, softened 2 tablespoons
• Granulated sugar 1/4 cup
• Sliced almonds 1/4 cup

Instructions

In a small bowl, combine the warm milk and 1 teaspoon of sugar.

Sprinkle the yeast over the top and let it sit for 5-7 minutes until frothy.

Add the softened butter, egg, and remaining sugar to the bowl.

Whisk until smooth.

In a large mixing bowl, combine the flour and salt.

Make a well in the center and pour in the yeast mixture.

Mix until a shaggy dough forms.

Knead the dough on a floured surface for 10-12 minutes until smooth and elastic.

Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

Preheat the oven to 375°F.

Punch down the dough and divide into 4 equal pieces.

Roll each piece into a ball and then flatten slightly into a disk shape.

In a small bowl, mix together the concha topping ingredients.

Divide the topping mixture evenly among the dough disks, spreading it over the center of each one.

Sprinkle with sliced almonds.

Place the conchas on a baking sheet lined with parchment paper, leaving about 1 inch of space between each one.

Bake for 18-20 minutes, or until golden brown.

Let the conchas cool on a wire rack for 5-10 minutes before serving.

Notes

Make sure to use warm milk for the yeast mixture, as it helps activate the yeast.

Use a high-quality active dry yeast that’s not past its expiration date for best results.

Don’t overmix the dough, as it can lead to tough conchas.

Let the dough rise in a warm, draft-free place, like an oven with the light on or a sunny spot.

When shaping the dough into balls, work gently to avoid overworking the dough.

To ensure even baking, make sure the conchas are spaced out evenly on the baking sheet.

If conchas are too golden brown before the 18-minute mark, cover with foil to prevent over-browning.

To store leftovers, wrap tightly in plastic wrap and store at room temperature for up to 2 days.

Nutrional Value

• Calories: 340
• Total Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 60mg
• Sodium: 200mg
• Total Carbohydrates: 35g
• Dietary Fiber: 2g
• Sugars: 15g
• Protein: 6g