Mexican Sweet Bread Bread Machine
Bring the irresistible charm of authentic Mexican conchas into your home with this easy *Mexican Sweet Bread Bread Machine* recipe! Perfectly soft and fluffy, these lightly sweetened treats are topped with a signature crumbly topping that boasts a satisfying crunch. This recipe simplifies the process by using a bread machine to knead and proof the dough, saving you time without compromising on flavor. Customize the vibrant topping with optional food coloring and score it into traditional shell-like patterns for that iconic concha look. Perfect for breakfast, dessert, or an indulgent snack, these homemade conchas pair beautifully with a warm cup of coffee or tea. With minimal prep time and bakery-quality results, this step-by-step recipe is a must-try for lovers of Hispanic cuisine and sweet bread enthusiasts alike!
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Recipe Information
Ingredients
- 1 cup Whole milk
- 4 tablespoons Unsalted butter
- 1 Large egg
- 0.25 cup Granulated sugar
- 3 cups All-purpose flour
- 0.5 teaspoon Salt
- 2.25 teaspoons Active dry yeast
- 0.67 cup All-purpose flour (for topping)
- 0.5 cup Granulated sugar (for topping)
- 0.33 cup Unsalted butter (for topping)
- 1 teaspoon Vanilla extract (for topping)
- as desired Food coloring (optional)
Instructions
Warm the whole milk (not exceeding 110°F) and melt the unsalted butter. Let both cool slightly before use.
Add the warm milk, melted butter, egg, and granulated sugar to the bread machine pan, followed by the all-purpose flour, salt, and active dry yeast. Ensure the yeast does not touch the liquid directly.
Select the dough cycle on your bread machine and press start. Let the machine knead and proof the dough according to your machine's settings.
While the dough is rising, prepare the topping by mixing the all-purpose flour, granulated sugar, unsalted butter, and vanilla extract in a bowl until it forms a smooth paste. Divide the paste into portions and add food coloring, if desired.
Once the dough cycle is complete, divide the dough into 12 equal portions. Shape each portion into a ball and place on a parchment-lined baking sheet, ensuring enough space between them for rising.
Divide the topping mixture into 12 pieces. Flatten each piece into a thin disc and place it over each dough ball, gently pressing it down. Use a knife to score the topping into shell-like patterns or designs.
Cover the shaped dough with a clean kitchen towel and let it rise in a warm, draft-free area for 30-45 minutes or until doubled in size.
Preheat your oven to 350°F (175°C). Once preheated, bake the conchas for 18-20 minutes or until they are slightly golden and cooked through.
Allow the conchas to cool on a wire rack before serving. Enjoy them fresh with a cup of coffee or tea!
Nutrition Facts
Calories |
289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 98 mg | 4% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 13.7 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 78 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
