* 1/3 cup sugar
* 1 package (1/4 ounce) active dry yeast
* 1 teaspoon salt
* 1 teaspoon ground cinnamon
* 5 to 5-1/2 cups all-purpose flour
* 1 cup 2% milk
* 1/2 cup unsalted butter, cubed
* 2 large eggs, room temperature
**STREUSEL:**
* 1/2 cup unsalted butter, softened
* 1 cup all-purpose flour
* 2/3 cup sugar
* 1 teaspoon vanilla extract
* 1 ounce semisweet chocolate, ground
* 1 large egg
* 2 tablespoons 2% milk
**Directions**
1. In a large bowl, mix sugar, yeast, salt, cinnamon and 2 cups flour. In a small saucepan, heat milk and butter to 120°-130°.
2. Add to dry ingredients; beat 2 minutes on medium speed.
3. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a stiff dough (dough will be sticky).
4. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top.
5. Cover and let rise in a warm place until doubled, about 1 hour.
6. Meanwhile, to make streusel, in a large bowl, beat butter, flour, sugar and vanilla until combined.
7. Divide in half. Mix chocolate into 1 half; set aside.
8. Punch down dough. Divide dough into 12 portions; form each into a 3-in. oval. Place 2 in. apart on parchment-lined baking sheets. In a small bowl, whisk egg with milk; brush over dough.
9. Divide plain streusel into 6 portions; roll each into a 3-in. circle. Place over half the rolls. Repeat with chocolate streusel and remaining rolls.
10. Using a sharp knife, cut through streusel on top of rolls to resemble a clamshell.
11. Cover with kitchen towels; let rise in a warm place until almost doubled, about 30 minutes.
12. Preheat oven to 375°. Brush rolls with remaining egg wash. Bake until tops are lightly browned, 15-20 minutes. Remove to a wire rack to cool completely.
2 Comments
Concha is a breakfast or snack pastry found all over Mexico.
**The Original Recipe Is** [**Published Here**](https://www.tasteofhome.com/recipes/conchas/)
Makes 1 dozen
**Ingredients**
* 1/3 cup sugar
* 1 package (1/4 ounce) active dry yeast
* 1 teaspoon salt
* 1 teaspoon ground cinnamon
* 5 to 5-1/2 cups all-purpose flour
* 1 cup 2% milk
* 1/2 cup unsalted butter, cubed
* 2 large eggs, room temperature
**STREUSEL:**
* 1/2 cup unsalted butter, softened
* 1 cup all-purpose flour
* 2/3 cup sugar
* 1 teaspoon vanilla extract
* 1 ounce semisweet chocolate, ground
* 1 large egg
* 2 tablespoons 2% milk
**Directions**
1. In a large bowl, mix sugar, yeast, salt, cinnamon and 2 cups flour. In a small saucepan, heat milk and butter to 120°-130°.
2. Add to dry ingredients; beat 2 minutes on medium speed.
3. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a stiff dough (dough will be sticky).
4. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top.
5. Cover and let rise in a warm place until doubled, about 1 hour.
6. Meanwhile, to make streusel, in a large bowl, beat butter, flour, sugar and vanilla until combined.
7. Divide in half. Mix chocolate into 1 half; set aside.
8. Punch down dough. Divide dough into 12 portions; form each into a 3-in. oval. Place 2 in. apart on parchment-lined baking sheets. In a small bowl, whisk egg with milk; brush over dough.
9. Divide plain streusel into 6 portions; roll each into a 3-in. circle. Place over half the rolls. Repeat with chocolate streusel and remaining rolls.
10. Using a sharp knife, cut through streusel on top of rolls to resemble a clamshell.
11. Cover with kitchen towels; let rise in a warm place until almost doubled, about 30 minutes.
12. Preheat oven to 375°. Brush rolls with remaining egg wash. Bake until tops are lightly browned, 15-20 minutes. Remove to a wire rack to cool completely.
El pan mexicano es delicioso 🤤