Coffee & "Conchas"
I'm having a veeeeeeery stressful time al hamdullillah with so much work to do without find a moment to relax and take a breath, when two days ago my little sis in law give me some spices and Cinnamon sticks (We were talking about food...Something I hateee but she give me so good advices and taught me some names in Arabic that I didn't know)so there I was don't knowing from were to start, if the kitchen, the kids room, the food, my work, answer e mails, send parcels to the post office, finish what was in my hands,etc,etc., then my ayes suddenly were upon those Cinnamon sticks and beside them there was the coffee pot, and as a flash back to my life in Mexico ;exactly when I was living alone in Guadalajara, I used to woke up every day walk 2 blocks and sit in "El Fenix" a nice coffee in front of Expiatorio Temple
I'm every day took a Coffee with cinnamon served in this huge clay mug with my breakfast, seriously the best coffee I have ever taste, then I though, OK I have coffee not the "cafe de olla" but a Nezcafe could work and the Cinnamon, So why not make the attempt and drink something with that test?, and believe me my mug which is an old mug with some hearts drown on it (a gift from my husband years ago) is not exactly that clay mug but the coffee really makes me feel in Mexico for those few minutes it took me to drank all the coffee on it,
and while I was searching for pictures to use on this post I found this deliiiiiiiicious recipe of "Conchas" a traditional Mexican sweet bread, which by the way I'm dying to eat some of this "Conchas", and because I usually lost all the recipes that I wrote and the only way to keep them it is: or posting it (that's why you have seen some recipes here, it wasn't my intention make a food blog OK) or save the recipe in my mobile :) so when I need to cook, my mobile is beside me hehehehhe.
This beautiful picture belongs to Le Petrin
2 1/2 teaspoons yeast
1/2 cup warm water
1/2 cup evaporated milk
3/8 cup white sugar
1 teaspoon salt
1/3 cup butter or margarine, melted
4 cups all-purpose flour
1/2 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter or margarine
1 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1.In a large bowl, stir together the yeast and warm water. Mix in the milk, 3/8 cup sugar, 1/3 cup melted butter, salt, egg and half of the flour. Gradually mix in the remaining flour, and 1/2 teaspoon cinnamon. Turn the dough out onto a floured counter to knead as soon as it pulls together enough.
2.Knead for 6 to 8 minutes, until smooth and elastic. Place in a large greased bowl, and turn the dough to coat. Cover, and let rise in a warm place until doubled, about 1 hour.
3.Make the topping while the dough rises. In a medium bowl, beat 2/3 cup sugar and 1/2 cup butter until light and fluffy. Stir in the flour until the mixture is the consistency of thick paste. Divide into two parts, and place one part in a separate bowl. Mix cinnamon into one half, and vanilla into the other half.
4।When the dough is done rising, cut into 12 even-sized pieces. Shape into balls, and place on a greased cookie sheet, spacing about 3 inches apart. Divide each bowl of topping into 6 balls, and pat flat. Place circles of topping on top of the dough balls patting down lightly. Use a knife to cut grooves in the topping like a clam shell. Cover and let rise until doubled, about 45 minutes.
5.Preheat the oven to 375 degrees F (190 degrees C). Bake for 20 minutes, or until lightly golden brown.
I hope you enjoy your coffee and "Conchas" with a bit of test of Mexico on your homes :)