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:
- 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
- Stand mixer with bread hook
- Concha cutter
- 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!
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