Description
Soft and fluffy manteconchas with rich buttery flavor and sweet crackled toppings in vanilla and chocolate variations. These bakery-style pastries are tender inside with a delicate sugary shell that pairs perfectly with coffee or hot chocolate.
Ingredients
Scale
- 4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 cup unsalted butter, softened
- 3 large eggs
- 1 cup whole milk, warm
- 2 1/4 teaspoons active dry yeast
- 2 teaspoons vanilla extract
- 2 tablespoons cocoa powder
- 1 teaspoon salt
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Mix warm milk, yeast, and a spoonful of sugar in a bowl. Let sit for 5 to 10 minutes until foamy.
- Add flour, remaining sugar, eggs, butter, vanilla extract, and salt. Knead until smooth and elastic.
- Transfer dough to a lightly greased bowl, cover, and let rise until doubled in size.
- Divide dough into equal portions and shape into balls.
- Prepare the topping by mixing butter, sugar, flour, and cocoa powder until smooth.
- Flatten portions of topping and place over each dough ball.
- Score gently with a knife to create the classic shell pattern.
- Bake for 18 to 22 minutes until lightly golden and fluffy.
- Cool slightly before serving warm.
Notes
- Use room temperature ingredients for the softest dough texture.
- Do not over-flour the dough or the pastries may become dense.
- Store leftovers in an airtight container for up to 3 days.
- Warm slightly before serving for the best texture and flavor.
Nutrition
- Serving Size: 1 pastry
- Calories: 390
- Sugar: 18g
- Sodium: 190mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 78mg
Keywords: manteconchas, mexican sweet bread, pan dulce, buttery pastries, bakery style bread, fluffy sweet bread, homemade conchas