For these unfamiliar, concha is a kind of Mexican pan dulce — or candy breed — that’s extraordinarily widespread as a result of its recognizable form. Any time I see their sea shell-like look and crumbly texture via a bakery window, there’s little on this world that may cease me from operating inside and grabbing one or two. (Okay, typically it’s a lot greater than that!)
To create the recipe, you’ll begin by making the yeast combination. Whisk collectively water, sugar, and dry yeast and let it sit till it puffs up. Then, pour the yeast right into a bowl and add sugar, heavy cream, complete milk, melted butter, canola oil, vanilla extract, and eggs earlier than mixing till mixed.
Subsequent, add each salt and baking powder, then combine within the flour till the dough pulls from the edges of the bowl. Type the dough right into a ball and place in a evenly greased bowl and canopy with plastic. Place the bowl within the oven with the sunshine on and let it sit till the bowl has doubled in dimension.
Now comes the messy (and enjoyable!) half. Unfold your work floor with flour and knead the dough a couple of occasions earlier than rolling it right into a triangle. Brush the dough with butter and sprinkle with a cinnamon and brown sugar combine. Subsequent, add the concha topping — which you’ll make utilizing flour, powdered sugar, vegetable shortening and pink meals dye.
Begin tightly rolling up the dough, place seam-side down and slice into 1 1/2-inch sections. Place the rolls within the baking pan and canopy with plastic wrap in a heat location so it could possibly rise. After that, take away the plastic and bake in a 350°F preheated oven for about 20 minutes, or till the edges of the cinnamon rolls flip golden. And there you might have it! An unforgettable baked good you’ll wish to make over and over.