Baking occupies an important place in our diet, as each country creates and reinvents their own version of the classics. In Mexico, there is a long tradition of bread in Mexican cuisine. The results bring a good mixture and variety to the kitchen which is really enjoyable. Today I am going to share some recipes of these delicious traditional dishes.
- 500g of flour
- 500g of wholemeal flour
- 100g of Sugar
- 1 tbsp. of salt
- 45g of butter
- 45g of margarine
- 8 eggs
- 15g of yeast
- 200ml of water
For the decoration:
- 300g of Butter
- 300g Of powdered sugar
- 300g of Flour
- 1 egg
- 1 tsp. of Vanilla extract
For the Conchas:
- Beat and cream together the butter and powdered sugar.
- Add flour and continue beating until entirely incorporated.
- Finally add the egg and vanilla essence.
- Refrigerate for at least 1 hour.
For the dough:
- Mix both types of flour, make a volcano in the centre and place the salt, margarine, egg, half the sugar and yeast in the middle.
- Whisk to incorporate ingredients that were placed at the center of the flour and gradually add water until you have a smooth, thick dough.
- Add more water if needed until the dough is elastic. Pull away from the edges of the bowl or where you are kneading.
- Add the butter and the sugar, incorporating perfectly. To make it easier, add the butter into small cubes.
- Place dough in a bowl, cover with a cloth and rest for at least an hour or until it has significantly risen in volume.
- Divide the dough into portions of about 60g and shape.
- Press lightly and varnish with a little margarine, placing a thin layer of dough for the conchas.
- Place on a platter and let stand for 30 minutes or until doubled in volume.
- Bake at 210°C for 30 minutes.
- 500g of Flour
- 400g of Butter
- 200ml of milk
- 6g of yeast
- 2 eggs
- 1 tsp. of Baking Powder
- 80g of Sugar
- 1/2 tsp. of salt
- 1 egg yolk
- Mix the butter with the flour and sugar, later add baking powder and salt and mix until you have a sandy texture.
- Mix the milk, yeast and egg, adding to the above mixture.
- Stand for at least 24 hours.
- Roll out to form a rectangle, sprinkle a little water on and fold into thirds.
- Extend to a 1cm thickness and cut with biscuit cutters.
- Place on cookie sheet and rest until they have risen in volume.
- Varnish with egg yolks and bake at 210°C for 20 minutes or until lightly browned.
- 350g of Flour
- 15g Of Sugar
- 25g Of Butter
- 5g of yeast
- 6g of salt
- 200ml of water
- 1 egg
- Mix the dry ingredients (flour, salt and yeast) together.
- Add the sugar and butter to the center.
- Add water and mix until a dough begins to form.
- Continue kneading until the dough pulls away from the container.
- Rest the dough until it has risen in volume.
- Divide the dough into two parts and extend into a rectangle. Cut triangles to form the horns.
- Roll and shape the horns. Place on tray and leave to rest until it has doubled in volume.
- Varnish with egg and bake at 210°C for about 20 minutes.
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