Conchas Blancas Mexican Sweet Bread

Name: Conchas Blancas Mexican Sweet Bread
Prep time: 48 h
Cook time: 35 min
Total time: 48 h 35 min
Yield: 18 serving(s)
Ingredients: 1 tablespoon yeast; 2 teaspoons yeast; 1 1/4 cups milk, scalded; 3/4 cup sugar; 4 cups flour; 1 cup butter, soft; 2 teaspoons salt; 3 eggs; 2 cups flour; 1/2 teaspoon baking powder; 2 cups powdered sugar; 1/2 cup butter, soft; 1 teaspoon vanilla; 2 teaspoons cinnamon; 3 tablespoons cocoa (optional)

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Recipe by Dienia B.

Can be white or black sweet bread. From My Sweet Mexico Gerson. Good cookbook. This has to proof overnight. This is the Mexican sweet bread.

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READY IN: 48hrs 35mins

SERVES: 18

UNITS: US

INGREDIENTS

Nutrition

1

tablespoon yeast
2

teaspoons yeast
1 ¹⁄₄

cups milk, scalded
³⁄₄

cup sugar
4

cups flour
1

cup butter, soft
2

teaspoons salt
3

eggs
topping
2

cups flour
¹⁄₂

teaspoon baking powder
2

cups powdered sugar
¹⁄₂

cup butter, soft
1

teaspoon vanilla
2

teaspoons cinnamon
3

tablespoons cocoa (optional)

DIRECTIONS

Dissolve yeast in warm milk with sugar.
Mix in yeast mixture beat until combined.
Add eggs one at a time.
Add butter and salt little at a time.
Knead until smooth and elastic; put in a greased bowl; let rise until doubled.
Flip over, cover with plastic wrap and refrigerate overnight.
Next day punch down; let rise until doubled.
While dough is rising, prepare topping.
If making chocolate, take out 3 tablespoons flour for cocoa.
Combine wet to dry.
Divide dough into 2 ounce pieces, the size of a tennis ball.
If sticky add little flour.
Place on parchment paper, flatten to form a dome shape, place 1 inch apart.
Roll topping into gumball sized shape and put on dome; flatten out to cover the dome.
Score topping 5 times diagonally so it looks like a sea shell.
Let rise until dough spring backs.
Bake in 350 degree Fahrenheit oven 35 to 45 minutes until bottom and sides are golden.