Title: Conchas (Coiled Sweet Rolls)
 Categories: Breads, Mexican
      Yield: 12 servings
  3 1/2 c  Flour (More If Necessary)
    1/4 c  Sugar
      1 ts Salt
      1 pk Dry Yeast
           Butter Or Margarine Softened
    2/3 c  Very Warm Water
      2    Eggs, Room Temperature
    1/2 c  Honey
    3/4 c  Chopped Almonds
  Mix 3/4 cup flour, sugar, salt and undissolved yeast in large bowl.
  Add softened butter. Gradually add water and beat 2 minutes on medium
  speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2
  cup flour. Beat on high speed 2 minutes, scraping bowl occasionally.
  Stir in enough additional flour to make stiff dough. Turn out onto
  lightly floured board and knead until smooth and elastic, 5 to 10
  minutes. Place in greased bowl, turning to grease top. Cover and let
  rise in warm place until doubled. Punch dough down. Divide in halves.
  On lightly floured board, roll half of dough to 15- x 12-inch
  rectangle. Spread with 2 tablespoons softened butter. Fold in half.
  Roll out again to 15- x 12-inch rectangle. Spread with 2 tablespoons
  more butter. Fold in half and roll out to 18- x 6-inch rectangle. Cut
  dough lengthwise into 6 (1-inch) strips. Fold each strip in half
  lengthwise so that it is 1/2-inch wide. Gently roll to round and
  lengthen each strip to rope 1/4 to 1/2 inch in diameter. Hold one end
  of each rope firmly and wind dough loosely around to form coil. Tuck
  end underneath. Place on greased baking sheets about 2 inches apart.
  Repeat with remaining dough. Cover and let rise in warm place until
  doubled. Heat honey until thin. Gently brush rolls with half of honey
  and sprinkle with almonds. Bake at 400F 15 minutes or until browned.
  Remove from baking sheets and cool on wire racks. Drizzle while hot
  with remaining honey. From:  The Los Angeles Times.

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