An original twist to a classic pan dulce! Share this conchas wreath with your friends and family. Form a beautiful wreath by interchanging the chocolate and vanilla conchas to get a beautiful dessert! Don’t forget to prepare coffee when trying this delicious conchas wreath.
For the dough: In a bowl mix dry yeast and warm milk. Let rest for 10 minutes.
In a mixer, combine flour, sugar, salt, and eggs. Add dry yeast little by little. Mix to a firm and homogeneous dough. Add butter and orange zest and knead until perfectly incorporated. Knead until a soft and elastic dough is formed.
Transfer dough to a greased bowl, cover, and let rise for an hour or until it doubles its size.
For the crust: In a mixer, combine butter, icing sugar, and flour and mix at high speed to a firm dough. Divide dough in half. Add cocoa to one half and mix until thoroughly incorporated.
Roll out the crust dough between two plastic wrap rectangles until it is 0.1-inch thick. Using a cookie cutter cut 1.9-inch circles. Use a concha cutter or knife to make the concha design on the circles. Set aside.
Preheat oven to 356 ºF.
On a floured surface divide dough into balls of about 1.7 ounces. Place vanilla and chocolate crusts on top.
Alternating colors, transfer conchas to a 7.8-inch circular greased and floured mold to make the wreath. Let rise for 15 minutes or until conchas double their size.
Bake the conchas wreath for 20 minutes or until done. Remove from the oven and let cool.
Serve conchas wreath.
Nutritional information
* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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