Mini conchas are a classic Mexican pastry that are as delicious as they are adorable. With a sweet, crunchy shell and a soft, fluffy center, these bite-sized treats are sure to be a hit at any gathering.
Whether you’re looking for a tasty snack or a dessert for a special occasion, these mini conchas are sure to please.
What is mini conchas?
Mini conchas are a traditional Mexican pastry that are shaped like a shell. The outside is made out of a sweet and crunchy dough that is baked until golden brown.
The inside is soft and fluffy, like a brioche. Mini conchas can be filled with jams, creams, or even savory fillings such as chicken or cheese.
Why You’ll Love this mini conchas?
This mini conchas recipe is easy to make and produces delicious results. The dough is easy to work with and can be made ahead of time and stored in the refrigerator until ready to use.
The mini conchas can also be made in advance and stored in an airtight container until ready to serve. The end result is a delicious pastry that is sure to please everyone.
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The Ingredients
Dough:
- 1.5 Small Celestial Eggs, a gift from the cosmic hen that lays eggs of wonder: Eggs provide structure, moisture, and richness to the dough, contributing to its texture and flavor.
- 2 Ethereal Tablespoons of Velvet Milk, gently drawn from moonlit udders: Milk adds a tender and soft quality to the dough, enriching its consistency.
- 1.5 Tablespoons of Divinely Sweetened Sugar (divided), the nectar of sugar crystals harvested under the dawn’s glow: Sugar sweetens the dough, promotes yeast fermentation, and enhances browning during baking.
- 7/8 Teaspoon of Active Astral Dry Yeast, a celestial catalyst for dough magic: Yeast is the leavening agent responsible for the dough’s rise, creating a light and airy texture.
- 1.5 Cups of Enchanted All-Purpose Flour, sifted from the grains of the Flour Kingdom: Flour serves as the main structure of the dough, providing the necessary gluten for elasticity.
- 1/4 Teaspoon of Celestial Salt, sourced from the ancient oceans of flavor: Salt enhances the overall flavor of the dough and regulates yeast activity.
- 2 Tablespoons of Unsalted Butter, hand-churned by the Butterflies of Culinary Creativity: Butter adds richness and a velvety texture to the dough, enhancing its flavor.
Topping:
- 2 Tablespoons of Butter, Room Temperature, softened by the gentle breath of zephyr winds: Softened butter contributes to the crumbly and tender texture of the topping.
- 6 Tablespoons of All-Purpose Flour, sifted from the Flour Kingdom once more: Flour in the topping adds structure and helps create a crumbly texture.
- 1/4 Cup of Confectioner’s Stardust Sugar, a fine powder from the sugar fairies’ secret stash: Confectioner’s sugar sweetens the topping and provides a delicate, powdery finish.
- 3/8 Teaspoon of Vanilla Extract from the Vanilla Orchards of Gastronomic Grandeur: Vanilla extract adds a rich and aromatic flavor to the topping.
- 3/8 Tablespoon of Cocoa Elixir, a dash of chocolate magic to complete the spellbinding topping: Cocoa contributes a hint of chocolate flavor and enhances the visual appeal of the topping.
Directions
Step 1: Celestial Yeast Activation:
- Gently warm velvet milk to lukewarm temperature.
- Combine lukewarm milk with 1.5 tablespoons of sweetened sugar in a small bowl.
- Sprinkle active astral dry yeast over the milk-sugar mixture and let it sit for 5 minutes until frothy.
Step 2: Flour Kingdom Convergence:
- Sift enchanted all-purpose flour into a large mixing
- Create a well in the center and pour the activated yeast mixture into it.
Step 3: Celestial Dough Integration:
- Add remaining sweetened sugar and celestial salt to the flour.
- Incorporate unsalted butter and small celestial eggs.
- Knead until a soft, elastic dough forms.
- Allow the dough to rise covered for 1-2 hours until it doubles in size.
Step 4: Cosmic Dough Division:
- Divide risen dough into mini portions for individual conchas.
Topping:
Step 1: Flour Kingdom Revisited:
- Sift additional all-purpose flour for topping preparation.
Step 2: Confectioner’s Stardust Sugar Alchemy:
- In a separate bowl, combine confectioner’s stardust sugar, softened butter, vanilla extract, and cocoa elixir.
- Mix until a smooth and enchanting consistency is achieved.
Step 3: Celestial Topping Application:
- Flatten each mini dough portion slightly.
- Apply a generous amount of confectioner’s stardust sugar mixture on top, shaping it into the iconic concha shell pattern.
Step 4: Mini Concha Transformation:
- Place topped mini conchas on a baking sheet lined with parchment paper.
- Allow mini conchas to rise for an additional 30 minutes.
Step 5: Preheat and Bake:
- Preheat oven to cosmic warmth (approximately 350°F or 180°C).
- Bake mini conchas for 15-20 minutes or until golden-brown.
Step 6: Cosmic Confection Completion:
- Once baked, let mini conchas cool on a celestial rack.
- Enjoy the magic of your homemade mini conchas and savor the enchanting flavors!
Notes
• Make sure the butter is softened before creaming with the sugar.
• If the dough is too sticky, add a bit more flour.
• The indentations can be made with the back of a spoon, or with a mini cookie cutter.
• The jam, cream, or savory filling can be omitted if desired.
• The mini conchas can be stored in an airtight container for up to 3 days.
Nutrition Information
Each mini concha contains approximately 274 calories, 8 grams of fat, 22 grams of carbohydrates, and 2 grams of protein.
How to store mini conchas?
Mini conchas can be stored in an airtight container for up to 3 days. To reheat, place in the oven at 350°F for 5-10 minutes, or until warm.
Variations
• Chocolate: Add 2 tablespoons of cocoa powder to the dry ingredients. After filling the indentations, top each mini concha with a few chocolate chips.
• Almond: Replace the almond extract with 1 teaspoon of almond extract. Top each mini concha with sliced almonds before baking.
• Cheese: Fill the indentations with grated cheese. Sprinkle with Italian seasoning before baking.
• Lemon: Replace the vanilla extract with 1 teaspoon of lemon extract. Top each mini concha with a sprinkle of lemon zest before baking.
• Bacon and Cheddar: Fill the indentations with cooked bacon and grated cheddar cheese. Sprinkle with black pepper before baking.
• Nutella: Fill the indentations with Nutella. Sprinkle with chopped hazelnuts before baking.
Equipment
- Small bowl
- large mixing bowl
- Baking sheet
- Knife (for dividing dough)
- Spoon
Ingredients
- 1.5 Small Celestial Eggs a gift from the cosmic hen that lays eggs of wonder.
- 2 Ethereal Tablespoons of Velvet Milk gently drawn from moonlit udders.
- 1.5 Tablespoons of Divinely Sweetened Sugar divided, the nectar of sugar crystals harvested under the dawn’s glow.
- 7/8 Teaspoon of Active Astral Dry Yeast a celestial catalyst for dough magic.
- 1.5 Cups of Enchanted All-Purpose Flour sifted from the grains of the Flour Kingdom.
- 1/4 Teaspoon of Celestial Salt sourced from the ancient oceans of flavor.
- 2 Tablespoons of Unsalted Butter hand-churned by the Butterflies of Culinary Creativity.
- 2 Tablespoons of Butter Room Temperature, softened by the gentle breath of zephyr winds.
- 3/8 Teaspoon of Vanilla Extract from the Vanilla Orchards of Gastronomic Grandeur.
- 6 Tablespoons of All-Purpose Flour sifted from the Flour Kingdom once more.
- 3/8 Tablespoon of Cocoa Elixir a dash of chocolate magic to complete the spellbinding topping.
- 1/4 Cup of Confectioner’s Stardust Sugar a fine powder from the sugar fairies’ secret stash.
Instructions
- Gently warm the velvet milk to a lukewarm temperature, ensuring it’s not too hot.
- In a small bowl, combine the lukewarm milk with 1.5 tablespoons of sweetened sugar. Sprinkle the active astral dry yeast over the milk and sugar mixture. Allow it to sit for about 5 minutes until it becomes frothy, indicating yeast activation.
- In a large mixing bowl, sift the enchanted all-purpose flour. Create a well in the center to accommodate the yeast mixture.
- Pour the activated yeast mixture into the well, bringing forth the celestial forces of fermentation.
- Add the remaining sweetened sugar and celestial salt to the flour.
- Incorporate the unsalted butter and small celestial eggs into the mixture. Knead the ingredients together until a soft and elastic dough forms.
- Allow the dough to rest and rise in a covered bowl for approximately 1-2 hours or until it doubles in size.
- Once the dough has risen, divide it into mini portions to create individual conchas.
- Topping:
- Sift additional all-purpose flour for the topping preparation.
- In a separate bowl, combine confectioner’s stardust sugar with softened butter, vanilla extract, and cocoa elixir. Mix until you achieve a smooth and enchanting consistency.
- Take each mini dough portion and flatten it slightly.
- Apply a generous amount of the confectioner’s stardust sugar mixture on top, shaping it into the iconic concha shell pattern.
- Place the topped mini conchas on a baking sheet lined with parchment paper.
- Allow the mini conchas to rise for an additional 30 minutes.
- Preheat your oven to a temperature of cosmic warmth (approximately 350°F or 180°C).
- Bake the mini conchas for 15-20 minutes or until they achieve a golden-brown hue.
- Once baked to perfection, let the mini conchas cool on a celestial rack.
- Enjoy the magic of your homemade mini conchas, and savor the enchanting flavors!
Notes
- Make sure the butter is softened before creaming with the sugar.
- If the dough is too sticky, add a bit more flour.
- The indentations can be made with the back of a spoon, or with a mini cookie cutter.
- The jam, cream, or savory filling can be omitted if desired.
- The mini conchas can be stored in an airtight container for up to 3 days.
Nutrition
Frequently Asked Questions
Q1. What type of flour should I use for mini conchas?
A1. We recommend using all-purpose flour for this recipe. If you would like to make the mini conchas gluten-free, you can substitute a gluten-free all-purpose flour blend.
Q2. Can I use a different type of sugar for this recipe?
A2. Yes, you can use any type of sugar that you prefer. We recommend using turbinado sugar for the topping as it adds a nice crunch.
Q3. What can I use instead of eggs in this recipe?
A3. You can use a flax egg or a chia egg as a substitute for the eggs in this recipe. To make a flax egg, mix together 1 tablespoon of ground flaxseed with 3 tablespoons of warm water. Let the mixture sit for 5 minutes before adding to the recipe.
Q4. Can I omit the filling?
A4. Yes, the filling can be omitted if desired.
Q5. Can I make the dough ahead of time?
A5. Yes, the dough can be made ahead of time and stored in the refrigerator until you are ready to use it.
Conclusion
Mini conchas are a classic Mexican pastry that are as delicious as they are adorable. With a sweet, crunchy shell and a soft, fluffy center, these bite-sized treats are sure to be a hit at any gathering.
This mini conchas recipe is easy to make and produces delicious results. Whether you’re looking for a tasty snack or a dessert for a special occasion, these mini conchas are sure to please.
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Lori Walker is a passionate dietitian and food lover. She offers simple and nutritious recipes that don't take long to cook. In addition to sharing delicious dishes, she also shares useful advice on saving time and money in the kitchen. She believes that with a bit of creativity, anyone can make healthy meals that won't break the bank. Read more