Sweet Mickey Conchas Recipe For The Perfect Afternoon Snack!

This Mickey Conchas are the perfect afternoon snack!

This pan dulce is very popular in Mexico and a great option to have for breakfast or in the afternoon with some hot chocolate or coffee. Today we have for you a recipe with a little extra pixie dust so you can make this conchas at home but Mickey shaped!

Just follow these instructions from D23 and have fun baking your Mickey conchas:

MICKEY CONCHAS

INGREDIENTS:

Bread

• 1/4 cup of whole milk, room temperature
• 1 packet of active dry yeast (see instructions on yeast packaging to activate)
• 1/3 cup of granulated sugar, divided
• 3 1/2 to 3 3/4 cups of all-purpose flour
• 3/4 tsp of salt
• 1/2 cup of unsalted butter, melted
• 3 large eggs, beaten

Toppings For Mickey Conchas

• 3/4 cup of powdered sugar
• 1/2 cup of butter or margarine, softened
• 1 cup of all-purpose flour
• 1 tsp of vanilla extract
• 1 tbsp of cocoa powder if using

Extras

• Stand mixer with bread hook
• Concha cutter

Related – Start Your Day With A Magical Mickey Breakfast Sandwich!

INSTRUCTIONS:

• Activate the yeast by following the instructions on the packaging. Be sure the yeast is foamy or bubbly; if it’s not, toss out and try again.
• In the mixing bowl of a stand mixer, add the flour, sugar and salt. Mix to combine.
• Mix in the melted butter and beaten eggs until combined; then, attach the dough hook and add the activated yeast mixture. Mix on medium low for about 5-8 minutes until the dough is elastic and smooth. FYI: The dough should be slightly tacky, but not sticky. If sticky, add a small amount of flour until tacky.
• Grease a large bowl with butter or vegetable oil; place the dough in bowl and cover loosely with plastic wrap or a clean towel. Set the bowl in a warm area and allow it to rise, doubling in size. Note: This may take up to 2 hours.
• When the dough has risen, divide it into 12-14 pieces. Line baking sheets with parchment paper, then shape the dough into balls. TIP: To make the Mickey head shape, use one ball for the head and divide another ball to make the ears.
• Set the balls aside on parchment-lined baking sheets while the topping is made.
• Mix together the flour, powdered sugar, butter, and vanilla extract in a bowl with a spatula. Mix until a smooth paste is formed.
• Separate out desired amount to add food coloring or cocoa powder, if desired.
• Divide the topping to equal the amounts of dough balls. Remember, the ears count as one ball!
• Roll out balls of topping and then flatten by hand to be about the same size as a dough ball. Then press down on the dough ball to flatten it a bit; place the topping onto the flattened dough and gently spread the topping to cover the top and sides.
• Use the concha cutter or a sharp knife to gently cut the pattern into the topping without cutting the dough underneath.
• Place the dough balls for enough apart on the parchment-lined baking sheets for the dough to rise. Cover the dough with plastic wrap or a clean towel and allow to rise for another hour. The topping will separate and maybe crack, that’s normal.
• When the dough has risen, preheat the oven to 350 degrees, and bake on the center rack for about 20 to 25 minutes or until the bread is lightly golden.
• Allow your Mickey conchas to cool before moving. Topping is delicate and brittle.

Enjoy your Mickey conchas!

Credit: D23

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