Toadstool Pistachio Conchas
You won't need to save mushroom to enjoy ones of these...2 hours prep
30 minutes cook
Serves 12
Ingredients
- 1 cupWarm Milk
- 1 tbspInstant Yeast
- 1 tbspSugar
- 1 tbspFlour
- 4 cupsBread Flour
- 1/2 cupSugar
- 1 tbspCinnamon
- 2 tbspVanilla Extract
- 2 Eggs
- 1 stickButter
- 12 tbspPistachio Cream
- 1 cupFlour
- 1 cupIcing Sugar
- 1 cupVegetable Shortening
- 2 tbspVanilla Extract
- Food Colouring
Topping
Dad jokes aside these are wonderful mexican sweet bread that everyone should have at least once in their lives. This is a classic concha recipe that we've filled with pistachio paste and had a little fun the the decoration!
Method
Into warm milk add instant yeast, sugar and flour. Mix then leave 10 to 15 mins covered.
Into a stand mixer add bread flour, sugar and cinnamon. Mix then pour in the yeast mixture along with vanilla and eggs. Mix until combined when slowly add in the butter little by little.
Knead the dough then cover and rest for 2 hours.
Freeze lumps of pistachio creme in the freezer.
For the topping mix flour, icing sugar, vegetable shortening and vanilla. Split mixture into thirds. Add red food colouring to 2/3's of the topping dough leaving the other white.
Punch the air out of the proven dough and form small balls of around 80g. Flatten each ball of dough into a disk, place frozen pistachio creme in the center and fold the dough around it sealing the bottom where the dough edges meet. Place on a lined tray and preheat oven to 180ºC (160ºC fan)
Roll out the red topping dough and cut out large circles. Coat the bread dough balls in a little vegetable shortening and place the red dough circles on top then score with a knife. Rest for 1 hour.
Cut circles out of the white dough and place on top of the red. Bake for 20 minutes.
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