Mexican Pan Dulce Concha Dough by 4paws2go

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Mexican Pan Dulce Concha Dough
Submitted by 4paws2go on December 17, 2012 at 10:10 am

DESCRIPTION
A mildly sweet dough, for Mexican sweet breads

SUMMARY
Yield 0 Source Diana Kennedy's 'In My Mexican Kitchen' File under Concha, Pan Dulce

INGREDIENTS
Starter--this makes 2 batches, use one, freeze the other.

8 oz AP flour
3/4 oz fresh yeast
3 TBS water
2 large eggs, lightly beaten

Dough

1 lb AP flour
6 oz sugar
1/2 tsp salt
1 oz butter, softened
1 cup (250ml) 4-5 large eggs, lightly beaten
about 1/4 cup water

Topping

4 oz flour
4 oz confectioner's sugar
2 oz butter, room temp
2 oz shortening
1 TBS cinnamon
1 TBS cocoa

INSTRUCTIONS
This is a 2 day affair, kind of like making brioche dough, with an overnight, cold ferment.

For starter, mix those ingredients, it will be fairly stiff, and a little sticky. Allow to ferment, for at least an hour, then divide into 2 equal portions, and keep one out for your dough, and freeze the remainder for another batch.

For the dough, take your starter, add all of the flour called for, 4 oz of the sugar, the salt, eggs, and the water, mix 4 minutes, add the rest of the sugar, mix 4 more minutes. The dough should be soft, sticky, shiny, and cohesive.
Ferment for about 2 hours, until doubled, then refrigerate, for about 12 hours.

For topping, sift confectioner's sugar and flour together, cut in the fats, until thoroughly combined, divide into 1/2, and use the cocoa and cinnamon to flavor each batch. You can add a bit of food coloring, and other flavorings, as desired.

Final makeup

Cut dough into 4 sections, further divide into 16-18 portions(about 2 oz each, should give 18 portions. Form into balls. Place on sheets, 3" apart, and with greased hands, flatten slightly. Take a small piece of the topping mixture, roll into a ball about 1", flatten this out to make a 3" disc, and press very firmly onto the dough piece. Use stamp/marker to imprint design on topping, if desired, or mark with a blade.

Allow to rise about 2 hours. Bake at 375F about 12-14 minutes, should be a rich golden brown, and the rolls should feel very light, and "spongy", or airy.

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