Mexican conchas(?)

[Julie Adee]

Two years ago, on a trip to Cozumel, I found a very tasty pastry I
believe was called a concha. It was a somewhere in taste between a light
dinner roll and a donut , i.e. not too sweet. The defining
characteristic was the thin sugar glaze on top with a criss-cross pattern
cut into it. Does anyone know what I am talking about and can provide a
recipe?

Thanks.
Julie Adee

[Georgette & Dave Burnside]

On Sat, 3 Feb 1996 13:00:53 -0500 (EST), Julie Adee <ja...@umich.edu>
wrote:

Hi Julie:
Found the following that looks like what's your're requesting.
Enjoy!
Dave

---------- Recipe via Meal-Master (tm) v8.02

Title: CONCHAS (COILED SWEET ROLLS)
Categories: Breads, Mexican
Yield: 12 servings

3 1/2 c Flour (More If Necessary)
1/4 c Sugar
1 ts Salt
1 pk Dry Yeast
Butter Or Margarine Softened
2/3 c Very Warm Water
2 Eggs, Room Temperature
1/2 c Honey
3/4 c Chopped Almonds

Mix 3/4 cup flour, sugar, salt and undissolved yeast in large bowl.
Add
softened butter. Gradually add water and beat 2 minutes on medium
speed of
electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup
flour.
Beat on high speed 2 minutes, scraping bowl occasionally. Stir in
enough
additional flour to make stiff dough. Turn out onto lightly floured
board
and knead until smooth and elastic, 5 to 10 minutes. Place in
greased bowl,
turning to grease top. Cover and let rise in warm place until
doubled.
Punch dough down. Divide in halves. On lightly floured board, roll
half of
dough to 15- x 12-inch rectangle. Spread with 2 tablespoons softened
butter. Fold in half. Roll out again to 15- x 12-inch rectangle.
Spread
with 2 tablespoons more butter. Fold in half and roll out to 18- x
6-inch
rectangle. Cut dough lengthwise into 6 (1-inch) strips. Fold each
strip in
half lengthwise so that it is 1/2-inch wide. Gently roll to round
and
lengthen each strip to rope 1/4 to 1/2 inch in diameter. Hold one
end of
each rope firmly and wind dough loosely around to form coil. Tuck
end
underneath. Place on greased baking sheets about 2 inches apart.
Repeat
with remaining dough. Cover and let rise in warm place until
doubled. Heat
honey until thin. Gently brush rolls with half of honey and sprinkle
with
almonds. Bake at 400ųF 15 minutes or until browned. Remove from
baking
sheets and cool on wire racks. Drizzle while hot with remaining
honey.
From: The Los Angeles Times.

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Georgette & Dave Burnside
http://www.synapse.net/~gemini
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