Conch are traditional Mexican sweet bread rolls, known for their seashell-like appearance and sweet, crunchy topping. Made with a soft bread base flavored with cinnamon and a sugar-butter topping, they are a popular treat. Though a bit time-consuming, the process involves kneading dough, letting it rise, and adding a flavored topping before baking. They can be stored for up to five days or frozen for three months. Fans praise their delightful flavor and texture, making them a crowd-pleaser for any occasion.
To make the bread: Mix warm water and yeast in a large bowl; let sit for 5 minutes until foamy.
Stir in 2 cups of flour, milk, sugar, melted butter, egg, and salt until well combined.
Gradually add the remaining 2 cups of flour and cinnamon until the dough forms.
Knead the dough on a floured surface for 6-8 minutes until smooth and elastic. Place the dough in a greased bowl and turn to coat.
Cover and let the dough rise for about 1 hour until doubled.
While waiting, prepare the topping: Beat sugar and butter until light and fluffy, then stir in the flour to form a thick paste.
Divide the paste in half, mixing cinnamon into one half and vanilla into the other.
Divide the dough into 12 equal pieces, shape into balls, and place on a greased cookie sheet.
Flatten the topping into circles and place on top of the dough balls. Cut grooves into the topping with a knife to create a seashell pattern.
Let the dough rise again for 45 minutes until doubled.
Preheat the oven to 375°F (190°C).
Bake for about 20 minutes, until lightly golden brown.
Enjoy It
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
