I’ve had some version or other of these bookmarked for years. A lot of the stuff I have bookmarked is more challenging in my Greek kitchen than it will be when I get back to the US, so this, which requires no specific sized pans or fancy ingredients, finally got to jump up the line.

It’s basically some soft, lightly flavored rolls, with a crisp delicious cinnamon-y topping. I quite like it! I gather they are Mexican, but I’ve never had any from a Mexican bakery, so I can’t really tell you how this recipe compares to the real deal.

Ingredients:

Dough:

• 2 1/4 teaspoons active dry yeast
• 1/2 cup warm water
• 1/2 cup evaporated milk
• 1/4 cup plus 2 tablespoons white sugar
• 1 teaspoon salt
• 1/3 cup butter, melted
• 1 egg
• 4 cups all-purpose flour, divided
• 1/2 teaspoon ground cinnamon

Topping:

• 2/3 cup white sugar
• 1/2 cup butter, melted
• 1 cup all-purpose flour
• 1 tablespoon ground cinnamon
• 2 teaspoons vanilla extract

In a large bowl, stir the yeast into the water. Add the evaporated milk, sugar, butter, salt, egg, and two cups of the flour, and stir together.

Gradually stir in the remaining 2 cups of flour and the cinnamon, then knead 6-8 minutes, until smooth and elastic. Place in a greased bowl, and roll the dough to coat on all sides.

Cover, and let rise in a warm place until doubled, about an hour.

Towards the end of that hour, make the topping. In a medium bowl, whisk together the butter and sugar well. Beat in the flour, then vanilla and cinnamon. The mixture should be moist enough to stick together, but solid enough to shape. If it is too dry, add a spoonful or two of water. The recipe I was using didn’t say to melt the butter, so I had to take remedial action. Set aside.

On the stove. Please, be real careful when heating glass – sudden temperature changes can cause it to crack/shatter!

Divide the risen dough into 12 pieces.

Shape into balls and place on a lined baking sheet, spaced widely. Divide the topping into 12 portions, and roll into balls.

Flatten each between your hands, and press one gently over each ball of dough. They should stick fine with no additional liquid and no smashing.

Use a knife to cut grooves in the topping.

Cover, and let rise until doubled again, about 45 minutes. Preheat oven to 375 degrees. Bake 20 minutes, or until lightly golden.

Mine clearly didn’t come out perfectly, as the topping design is supposed to look more like a shell. I’m not sure if the topping would hold that shape better if you didn’t cut as deep through it, or if then it would just crack and break randomly as the dough beneath it expanded. The taste is good, anyway, so looks can wait for future experimentation.

Like a tasty hedgehog!

Conchas

Lightly adapted from One Perfect Bite.

Dough:

• 2 1/4 teaspoons active dry yeast
• 1/2 cup warm water
• 1/2 cup evaporated milk
• 1/4 cup plus 2 tablespoons white sugar
• 1 teaspoon salt
• 1/3 cup butter, melted
• 1 egg
• 4 cups all-purpose flour, divided
• 1/2 teaspoon ground cinnamon

Topping:

• 2/3 cup white sugar
• 1/2 cup butter, melted
• 1 cup all-purpose flour
• 1 tablespoon ground cinnamon
• 2 teaspoons vanilla extract

In a large bowl, stir the yeast into the water. Add the evaporated milk, sugar, butter, salt, egg, and two cups of the flour, and stir together. Gradually stir in the remaining 2 cups of flour and the cinnamon, then knead 6-8 minutes, until smooth and elastic. Place in a greased bowl, and roll the dough to coat on all sides. Cover, and let rise in a warm place until doubled, about an hour.

Towards the end of that hour, make the topping. In a medium bowl, whisk together the butter and sugar well. Beat in the flour, then vanilla and cinnamon. The mixture should be moist enough to stick together, but solid enough to shape. If it is too dry, add a spoonful or two of water. Set aside.

Divide the risen dough into 12 pieces. Shape into balls and place on a lined baking sheet, spaced widely. Divide the topping into 12 portions, and roll into balls. Flatten each between your hands, and press one gently over each ball of dough. Use a knife to cut grooves in the topping. Cover, and let rise until doubled again, about 45 minutes. Preheat oven to 375 degrees. Bake 20 minutes, or until lightly golden.