Conchas: Mexican Sweet Bread
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- Опубліковано 30 вер 2024
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Invest some time making these sweet, streusel-topped Mexican breakfast buns and the results will be well worth it. Get the recipe: www.rickbayless...
I loved your recipe because they are like the brioche: buttery, moist, soft and flaky.... they were beyond delicious!!! thanks for the love you proyect towards our mexican cuisine and for sharing with us.
As a mexican, I have to say that your conchas looks very tasty. I eat it all the time, but I've never knew the recipe.
No this gringo sucks at cooking real Mexican food !!
+Aztec Peppers, Rick enjoys mexican cuisine and adds his own twist. Just like everyone else. Mexico has adopted various bread styles from Europe and the United States. Before the Spanish conquest of the Aztec Empire, there were no baked goods. Know your history.
+Audrey K What a lie..👎👎 !!
when Spain conquered Mexico they had French bakers that traveled with them who taught the Indians to make bread so yeah it's origin is from whitey
Rogelio Ramos aha I know rite
I love your cooking sauces from the store. I never feel bad about taking a short cut when needed because if Im pressed for time your sauces are perfectly authentic. Gracias
It would be better to have the streusel topping already on the dough for the second rise. That's how you get the streusel to be a little more spread apart.
This is a great recipe. I don't really care for the conchas from the panaderías in the US. But these definitely took me back to Mexico to the way pan used to be made.
I love being Mexican....for the food.
True!!! Rick Bayless is an awesome chef!!! He knows how to cook mexican cuisine than that Colombian Ingrid Hoffman pretending she knows Mexican Cuisine.
R. Ive you stereo typed mexicans as fat?
R. Ive buddy these dishes are not common to eat normally for the common family in mexico itll be beans and tortillas
R. Ive we dont go around eating burgers and fried chicken 🤦🏻♂️
Finalmente! porque no hay muchas panaderias Mexicanas en Alaska.
i like conchas. very similar to traditional new orleans king cakes. i'm glad there are a few mexican bakeries in my area so i don't have to make them. they sell for less than a dollar.
I tried the recipe and to be honest it was salty for my taste. Spongy and buttery how I would describe it.
Wonderful! this one I will definitely try and bake it : ) because it seems easy for me lol and of course delicious!
Thank you for sharing!
It's nice to see how they're made but I've never been a big fan of conchas or most Mexican sweet bread. (Not to say I don't eat them!) I guess I'm used to more sugary treats. But I like how Rick Bayless is always so enthusiastic for Mexican food. It helps me to esteem things I normally don't care for much.
Last week I made apple fritters for my friends here in Mexico. They really liked them. They jokingly called them "chicarrones". The fritters came out a little soggy, instead of crisp, but no one knew the difference!
: )
Every time I have had one they always seem stale and bland.
Just made these - I had the dough in the fridge overnight, but it didn't rise. (My yeast is fine, as evidenced from some oatmeal maple bread that i made the same day.) It seems like it is probably because the butter hardened in the fridge and inhibited the rise. I currently have it rising in a very warm kitchen, so hopefully the recipe will still work, but I don't understand the overnight fridge rise.
I work with 2 Mexican guys and whenever the one brings in some Mexican breads from a bakery he works at. The other always grabs these before I can get to them.
His recipe was nasty that's not mexican conchas..
Aztec Peppers so where can i find your recipe?
Aztec Peppers delete your fake profile please. you're not even mexican. troll
i just got blue balls. no shot of the concha being broken open right out of the oven!?!? or better yet a BITE TAKEN OUT OF IT!?!?!? sadface!!! great video without it tho.... i GUESS!!!! lol
🤣😂
I'm going to try this recipe but when weather is cooler!😊
Thanks for the recipe! From Malaysia 🇲🇾
YO MUCHO GUSTO PAN DOLCE! :)
Jamie Brown okay...................
Pan dulce
Cool !!
ami me gusta la pan tambien;)
whats the difference between adding solid butter vs melting it and adding it as cooled liquid butter?
Didn't you come out in pbs coming show?
omg I think that's the best conchas looks so tasty. I love this man, how he explained to make it. I would say awesome.
I've never seen a concha like that they look a little different from what I eat
i love how you explain & demonstrate!😊
love it you are my favorite !! me gustan sus recetas Gracias.
Oops, my hand slipped and I subscribed! Oh well! ;) Can't wait to make this! :D
YO MUCHO PAN DOLCE ! :)
Jamie Brown yo me vale vergonation si te gusta el pan dolce alv
okay...........
;)
They looked amazing!
How much butter do you add?
Thank you! Looks soo delicious!
I like your show
JESSE, LETS COOK!!!!!!
Hi
Very, very awesome. I need to try a make these!
I can't believe he didn't microwave the milk to warm it. For some reason it would look funny him doing that haha
He never opened it 😢
as a mexican baker i wanna say nice job on this but on some steps it wasnt necessary.
which steps weren't necessary?
you are really good at baker🍰😁
There is also some in new Mexico
I love it thanks
Thank you for the recipe!
omg i want some 😋
Right now i'm eating a Concha and drinking atole 😋🇲🇽
Thanks!
Love the size, you can tell is a good and authentic concha not those big but tasteless tex Mex or cal Mex giant conchas
How do I make them pink? My kids are partial to the pink ones I buy in our tiendita. Great video!
add nesquick strawberry milk powder in the topping. Its soo yummy.
nothing compares to the real thing. this ideas are copied and seem ok.
skip and Rick Bayless lol sports analyst and a chef
So what exactly is a scant teaspoon?
Damn it I don't have Mexican cinnamon
Xinexpapalo nowakawa
Mine sucked...
Alamadremarimar
my bread didnt rise..feeling heavy any suggestions for next time?
2 years late but the yeast was most likely dead.
YO MUCHO PAN DOLCE ! :)
I grew up watching you on channel 11 and miss it honestly it was partly to your show I learned my love of cooking and experimenting in the kitchen
Unicorndesigh
my topping came out very crunchy hard, instead if fluffy like how it is bought in the bakeries.. 2/3 c butter, 1 cup flour and 1/3 c sugar ?
u put the wrong amount of butter 1/4 cup =1 stick and 1 cup flour
+Carmen Cardenas and 1/2 cup of sugar
Use powdered sugar instead of granulated sugar.
Incorporated
Эх, вот в Мексике-то было все!
There is a difference in cinnamon and canela? I'm sure that's just the translation.
+Lucy Perez, canela blandita (true or ceylon cinnamon or as Rick calls it: "Mexican cinnamon") is the papery type cinnamon stick whereas most "cinnamon" in the US is actually the hotter but simpler, one-dimensional tasting cassia which are the thick leathery "cinnamon sticks". True cinnamon is much more complex in flavor, almost with elements of sandalwood and is less "hot" than the related cassia. It is also MUCH easier to grind fresh in a blade coffee grinder, which I strongly suggest. I feel that common ground cinnamon in the US tastes like cinnamon red hots mixed with dirt and dust, while freshly ground canela blandita is aromatic with a myriad of flavors and aromas.
+History And Some Other Things . Are lions the same as leopards? Same genus, Panthera but quite different species. Same with cinnamon and cassia, similar shared flavors but very different. If you try cooking with each of them (the spices, not the cats) you will immediately notice the difference. See Wikipedia: Chinese cassia (Cinnamomum cassia) is a close relative to Ceylon cinnamon (C. verum), Saigon cinnamon (C. loureiroi, also known as "Vietnamese cinnamon"), and Indonesian cinnamon (C. burmannii). In all four species, the dried bark is used as a spice. Chinese cassia's flavour is less delicate than that of Ceylon cinnamon. Its bark is thicker, more difficult to crush, and has a rougher texture than that of Ceylon cinnamon
YO MUCHO GUSTO PAN DOLCE! :)
;)
How can I make them gluten free? :(
He hurt me with that concha pronunciation
instead of all purpose flour can i use wheat flour????
If possible follow original recipe, then deviate so you will know the wheat flour messed up and not the instructions.