concha

Magic is what happens when a Mexican concha pan dulce meets an American strawberry shortcake. Try this super easy and delicious recipe.

Concha Strawberry Shortcake

chocolate conchas

whipped cream (preferably homemade)

strawberries (sliced)

Slice the conchas in half. Spread 2 to 3 heaping tablespoons over the bottom half. Arrange as many strawberry slices as will fit on top of the whipped cream. Add another layer of whipped cream over the strawberries. Use about 2 Tablespoons and spread as evenly as possible. Top with another layer of strawberries then put the top half of the concha over the stuffed bottom.

Slice and enjoy!

https://embed.mediavine.com/videos/wmw0co1q7rofxxfijnwu

Soft and fluffy milk bread filled with melted butter and topped with a sweet and crunchy coffee cookie crust

Coffee Bun Recipe

Bread flour (2 cups)

Granulated sugar (1/4 cup)

salt

Milk powder (2 tbsp)

Instant yeast (1 tsp)

Whole milk, lukewarm (3/4 cup 1 tbsp)

Unsalted butter (2 tbsp), room temperature

Unsalted butter (Chilled,

Unsalted butter, softened (1/3 cup)

Granulated sugar (1/3 cup)

Large egg, room temperature

All-purpose flour (2/3 cup)

Instant coffee powder (3 tsp)

tbsp Hot water

Combine the flour, sugar, salt, milk powder, and instant yeast in the bowl of a stand mixer fitted with a dough hook, or in a large bowl

Add the lukewarm milk and mix until a rough dough ball forms

Add the unsalted butter and knead for 10-15 minutes with the stand mixer, or approx 20 minutes by hand until smooth and elastic

Roll into a ball, place in a bowl and cover with cling wrap

Place the bowl in a warm spot to proof for 60-90 minutes, or until doubled in size

Once doubled in size remove the dough from the bowl and punch out any air

Flatten each piece and put a small square of butter (10g) in the center

Enclose the cubed butter by pinching the edges of the dough together and rolling it into a ball

Place the dough balls on a baking sheet lined with parchment paper and cover them with cling wrap

Place the tray in a warm spot to proof for 30-60 minutes, or until almost doubled in size

Bread Dough

Combine the instant coffee powder and hot water together in a small bowl, and set aside

Combine the softened butter and sugar in a large bowl and whisk until smooth

Add the egg and whisk until well combined

Add the slightly cooled coffee mixture and whisk until smooth

Sift in the flour and mix until just combined

Transfer the batter into a piping bag fitted with a small round nozzle

Uncover the proofed buns and pipe swirls of the coffee topping over the top of the buns

Then bake the buns for 15 minutes, or until cooked through

Remove from the oven and cool for 5 minutes, then enjoy warm!

Cookie topping

Made these recently and they came out wonderfully! I'm already looking forward to making them again, thanks for the recipe!

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Concha Strawberry Shortcake

Coffee Bun Recipe

Top 2 concha recipes from across the web

The most viewed concha recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Concha Strawberry Shortcake

Coffee Bun Recipe

The most viewed concha recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine