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Almond Conchas
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
160 minutes
Make easy and tasty Mexican almond conchas with a fluffy texture.
Ingredients:
  • 0.5 cup whole milk
  • 0.5 cup evaporated milk
  • 0.33333334326744 cup white sugar
  • 0.33333334326744 cup canola oil
  • 0.5 (4 ounce) package marzipan, cut into small pieces
  • 1 egg
  • 1 (.25 ounce) package active dry yeast
  • 4 cups all-purpose flour, or as needed
  • 0.5 teaspoon canola oil
  • 0.66666668653488 cup white sugar
  • 0.5 cup butter, cut into small pieces
  • 0.5 (4 ounce) package marzipan, cut into very small pieces
  • 1 teaspoon almond extract
  • 1 cup all-purpose flour
Instructions:
  • In a large microwave-safe bowl, mix together milk, evaporated milk, sugar, 1/3 cup canola oil, marzipan, and salt. Microwave for 50 seconds. Add the egg, followed by the yeast. Allow the mixture to stand until foamy, approximately 5 minutes.
  • Combine 3 cups of flour, ensuring everything is well mixed. Gradually add more flour as needed until the dough comes together. Knead the dough in the bowl for 5 to 6 minutes until it is smooth and pliable. Push the dough to one side, lightly grease the bowl with 1/2 teaspoon of oil, cover it with plastic wrap, and let it rise until it doubles in size, approximately 1 hour.
  • Prepare the topping by mixing sugar and butter in a stand mixer with the paddle attachment. Start on low speed for 1 minute, then increase to high speed. Mix in marzipan, almond extract, and salt until creamy. Add flour and mix until well combined and dough is pliable. Cover the bowl and set it aside.
  • Preheat the oven to a toasty 375 degrees F (190 degrees C) and gracefully line a baking pan with parchment paper.
  • Divide the dough into 20 pieces, shaping each into semi-flat rolls before arranging them in the baking pan.
  • Divide topping mixture into 20 equal pieces. Flatten each piece into a 2-inch circle between parchment paper. Place a circle on top of each roll and use a butter knife to create a decorative pattern on the tops.
  • Place a baking pan and cover it with plastic wrap. Allow the dough to rise until doubled in size, approximately 45 to 55 minutes.
  • Bake until puffed and golden in a preheated oven for about 18 minutes.

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