Title: Conchas (Coiled Sweet Rolls)
Categories: Bread 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 400øF 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.