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Receta Conchas (Coiled Sweet Rolls)

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