Recipe for Manteconchas aka Concha Cupcakes Mexican Sweet Bread made with Bread Stamps

Recipe for Manteconchas aka Concha Cupcakes  Mexican Sweet Bread made with Bread Stamps

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The following recipe makes 12 Manteconchas

Dough:

6g Dry Yeast
150g lukewarm milk
35g melted butter
40g Granulated Sugar
1 pinch salt
1 egg
1 teaspoon Vanilla Extract
1 teaspoon Ground Cinnamon
300g All Purpose Flour
Dissolve the dry yeast in milk.

Take half of the flour and combine it with everything else. Knead until the dough looks very smooth for 4-5 minutes.

Add remaining flour and knead for another 7-10 minutes.

Shape the dough into a ball and place it in a greased bowl. Cover and let rest for 15-30 minutes at room temperature.

Topping:

70g powdered sugar
60g softened Butter
½ teaspoon Vanilla Extract (Wilton Imitation clear)
2 drops LorAnn Oils Cinnamon oil flavor
80g All Purpose Bleached Enriched Flour

Few drops Food color (pink, yellow)
Combine all these ingredients and mix/knead until the butter is very well incorporated. It should look very smooth. I used the clear flavoring from Wilton and LorAnn Oils. I didn’t want the Cinnamon or the Natural Vanilla to change the colors, but if you would prefer a different color you can do as you wish by adding more or less of the food coloring.

Next, shape it into a flat square. It will cool through much faster this way and will be easier to split into equal pieces later. Wrap it in clear plastic wrap and then stick it in the fridge for at least 20 to 30 minutes or until you need it. Don’t handle the topping too much after cooling it. It’s so much easier to work with when it’s cool, especially when you use a stamp. When it warms up, it sticks to the stamp and makes a mega-mess.

Split the dough in 12 equal pieces (ca 50g each), shape them round and place them in the cupcake pan, don’t forget the liners.
Now do the same with the topping. Split it into 12 pieces, roll between your hands quickly using clear plastic wrap to help you along (watch my video below), stamp your pattern and transfer the topping onto the dough ball.

Try not to cut all the way through with the stamp, transferring it will be much easier.Let the Manteconchas rest for 45 minutes or until you see the topping showing some nice separation in the cuts.
Preheat your oven to 350 F and bake for 13 minutes. Enjoy!