Manteconchas
Lorenza Ávila
Mexican pan dulce is so delicious that it is hard to choose only one, but these manteconchas, known as concha muffins or concha cupcakes too, are here to save your day with a flavorful combo! A fluffy and buttery muffin topped with a fun-sized classic concha, manteconchas are the best of both worlds!
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Ingredients
20
Portions
  • 7 grams dry yeast
  • 1/4 cups cow's milk, warm
  • 2 cups flour
  • 1/4 cups sugar
  • 1/2 teaspoons salt
  • 1/2 teaspoons vanilla essence
  • 1 egg
  • 1/4 cups cow's milk
  • 1 teaspoon orange zest
  • 60 grams butter, at room temperature, cut into cubes
  • 125 grams butter, for the crust, cut into cubes
  • 1 cup icing sugar, for the crust
  • 1 cup flour, for the crust
  • 2 tablespoons cocoa, for the crust
Preparation
1h 35 mins
20 mins
Easy
  • Preheat oven to 356 ºF.
  • Mix dry yeast and milk. Let sit for 10 minutes.
  • In a mixer, combine flour, sugar, salt, vanilla essence, eggs, milk, and orange zest. Mix to a homogeneous dough.
  • Add butter little by little and continue mixing until a homogeneous and elastic dough is obtained.
  • Transfer dough to a greased bowl and cover with a wet cloth or plastic wrap. Let rise for about 1 hour or until it doubles its size.
  • For the crust: Mix butter, icing sugar, and flour. Knead until thoroughly incorporated being careful not to overheat. Divide dough in half and add cocoa to one half. Set aside.
  • Weigh 1.7-ounce portions and ball them on a floured surface. Transfer dough balls to a cupcake pan with liners.
  • Transfer crust dough to a plastic wrap-lined surface and roll out using a rolling pin. Cut crust into circles about the same size as the dough balls. Using a knife, slightly cut squares on the crust or use a concha cutter.
  • Cover manteconchas with vanilla and chocolate crust. Bake for 20 minutes or until done. Let cool and serve manteconchas.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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