Churro Conchas

Ingredients

• 1 cup water
• 2.25 tsp instant dry yeast
• 3 cup all-purpose flour (For the dough)
• 1 cup granulated sugar (For the dough)
• 1 tsp vanilla extract
• 0.5 tsp salt
• 0.5 cup unsalted butter (Melted; for the dough)
• 1 cup all-purpose flour (For topping part 1)
• 1 cup powdered sugar (For topping part 1)
• 1 cup vegetable shortening (Crisco; also used to grease dough balls, with an unquantified amount)
• 0.5 tsp cinnamon (For topping part 1)
• 1 cup granulated sugar (For cinnamon-sugar topping part 2)
• 1 tsp cinnamon (For cinnamon-sugar topping part 2)
• 0.5 unsalted butter (Melted; for brushing before cinnamon sugar. Source gives no unit)
• vegetable shortening (A little, for the tops of the dough balls)
• all-purpose flour (For flouring the work area)
• vegetable shortening (For greasing the bowl)

Steps

1. 1

   In a mixing bowl, combine the dough flour, instant dry yeast, granulated sugar, vanilla extract, and salt.

2. 2

   Add the melted butter and mix well.

3. 3

   Beat the dough with a mixer for 7–10 minutes, until smooth, soft, and elastic.

4. 4

   Turn the dough onto a floured work surface and knead just enough to shape it into a ball.

5. 5

   Place the dough in a large greased bowl. Cover with plastic wrap and a kitchen towel.

6. 6

   Let the dough rest in a warm place for about 2 hours, until doubled in size.

7. 7

   While the dough rises, combine the topping-part-1 flour, powdered sugar, cinnamon, and vegetable shortening in a bowl. Mix until fully incorporated.

8. 8

   In a separate bowl, mix the topping-part-2 granulated sugar and cinnamon together.

9. 9

   After the dough has risen, divide it into 16 pieces and shape each piece into a ball.

10. 10

    Apply a little vegetable shortening to the top of each dough ball, then add the first topping. Use a cookie cutter to help create the classic concha lines.

11. 11

    Let the shaped conchas rest for 1–2 hours so they can rise again.

12. 12

    Bake at 325°F (about 163°C) for 20 minutes.

13. 13

    Let the conchas cool completely. Brush the tops with melted butter, then add the cinnamon-sugar topping.

14. 14

    Serve with coffee.

Notes

The source does not give a unit for the 1/2 amount of melted butter used for dipping before cinnamon sugar. It says the conchas were divided into 16 pieces. The post does not specify a separate amount for flouring the work surface, greasing the bowl, or the extra shortening on the dough tops.

Nutrition per serving

• dessert
• Mexican
• baked
• sweet bread
• cinnamon
• vegetarian