Take your taste buds south of the boarder and learn how to make Mexican bread. When you're dealing with Mexican food, you will run into a lot of different kinds of bread. One of the most popular kinds of Mexican bread is one called "Conchas"–a type of Mexican sweet bread. These small pieces of bread can be found everywhere, from humble street vendors to big fancy bakeries in the suburbs. They are a staple of Mexican food, and are eaten for breakfast, as snacks or desserts. Leaning how to make Mexican bread can be time consuming, bit taking a bite of the these little balls of goodness makes all of the work worth it.
- Warm water
- Evaporated milk
- White sugar
- Vanilla extract
- Measuring spoons
- Measuring cups
- Cookie sheet
- Mix 2 1/2tsp of yeast and 1/2 cup of water in a large bowl. Now mix 1/2 cup of evaporated milk, 1/3 cup of melted butter, 1 tsp of salt, 1 egg and 2 cups of flower into the bowl. Mix the ingredients until they start to turn smooth. Once the mixture becomes smooth, slowly mix in 2 cups of flower and 1/2 tsp of cinnamon. Once all of the ingredients are combined, you have the foundation to make Mexican bread.
- Cover your work space with flour and take the dough out of the bowl. Knead the dough on the floured surface and knead it until it has a smooth and elastic texture. You will have to knead the dough for about 6-8 minutes, but it is the best way to get the texture you need to make Mexican bread. Once you have kneaded the dough, place it back in the bowl and cover it with plastic wrap. Put the covered dough in the fridge to chill for 1 hour. While you're waiting for the dough to rise, you can start making the topping needed to make Mexican bread.
Mix 2/3 cups of sugar and 1/2 cup of butter in a medium bowl. Mix the butter and sugar together until you have a light and fluffy texture. Stir in 1 cup of flour and keep stirring until the mixture has the consistency of paste. Once you have the right consistency, divide the mixture into two parts. Mix 1 tsp of vanilla extract in once half and 2 tsp of cinnamon in the other. If you want to add some color to your Mexican bread, add a bit of food coloring to the mix. Once the topping is made set the bowls to the side.
- When the dough is done rising, take it out of the fridge and cut the ball of dough into 12 even squares. Shape the dough into small balls and place them on greased cookie sheet. Be careful not to place the balls of dough too close together. Putting the dough balls too close together will make Mexican bread blend together as they bake. Using a spoon, pour some of the topping on top of each of the dough balls. Spread the topping over the dough balls so that it forms a circle. Then use a knife to cut small grooves on the top of the dough. Cutting squares when you make Mexican bread allows the sweetness of the topping bake into the dough and give the finished product the clam-shell pattern of Mexican bread. Cover the dough balls with plastic wrap again and let them sit in the fridge for another 45 minutes to allow the yeast in the bread more time to rise.
- Preheat the oven to 375 degrees. Unwrap the dough balls and and place them in the oven for 20 minutes or until they are light golden brown.
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