Conchas (Coiled Sweet Rolls)
Submitted by griffon3
Buttery Mexican conchas shaped into spiral coils, glazed with warm honey, and topped with crunchy almonds. Homemade pan dulce that fills your kitchen with sweetness.
YIELD
12 servingsPREP
10 minCOOK
30 minREADY
40 minConchas are the crown jewel of the Mexican panaderia, and this coiled version brings all that pan dulce magic into your own kitchen.
A soft, eggy yeast dough gets layered with butter, rolled into thin ropes, and wound into beautiful spiral coils.
Before baking, each roll gets brushed with warm honey and scattered with chopped almonds.
Out of the oven, they’re golden, glossy, and smell like a bakery dream.
A final drizzle of honey while they’re still hot seals the deal.
Kitchen Tips
- The dough should be stiff but still pliable. If it tears when you roll the ropes, let it rest for 5 minutes and try again.
- Roll the ropes gently and evenly. Thinner ropes give you tighter, prettier coils.
- Warm the honey just enough to make it pourable. Too hot and it’ll run right off the rolls instead of glazing them.
- These are best eaten the day they’re baked, but they freeze well. Reheat in a low oven wrapped in foil to refresh them.
Ingredients
Directions
Mix ¾ 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 ½ 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 ½-inch wide. Gently roll to round and lengthen each strip to rope ¼ to ½ 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 400?F 15 minutes or until browned. Remove from baking sheets and cool on wire racks. Drizzle while hot with remaining honey.
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