.jpg&w=3840&q=75)
8 Serves
78 Mins
In a large mixing bowl, combine the flour, yeast, salt, sugar, milk, butter, and eggs. Mix until a shaggy dough forms.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
43 µg / 400 µgCalcium
62 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
77 mg / 420 mgPhosphorus
254 mg / 1,250 mgPotassium
309 mg / 4,700 mgSodium
338 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
8 g / 28 gSugar
15 g / 50 gSaturated Fat
10 g / 20 gCholesterol
92 mg / 300 mgCaffeine
0 mgNet Carbs
52 gAlcohol
0 g
Transfer the dough to a clean surface and knead by hand or with a stand mixer until the dough is smooth, elastic, and passes the windowpane test.
Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm spot until doubled in size.
Divide the dough into equal portions and shape into smooth balls. Place them on a baking sheet and press the prepared sweet topping onto each, using a knife or cutter to score the shell pattern.
Preheat the oven to 175°C and bake the conchas until they are golden brown and the topping is set.
13
g124
g35
g
American
