Mexican Conchas with NUTELLA<sup>®</sup> hazelnut spread

Mexican Conchas with NUTELLA® hazelnut spread

A festive breakfast.
This Mexican sweet bread has a delicious crunchy topping that resembles a seashell. It’s delicious on its own, and it’s even more delicious with NUTELLA® hazelnut spread!
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  • 12 tbsp NUTELLA® hazelnut spread, 1 tbsp per serving from ingredient list
  • Dough:
  • 3 tsp dry active yeast
  • ¼ cup warm water
  • ¼ cup sugar
  • 1 tsp salt
  • ½ cup milk
  • ¼ cup butter, softened
  • 2 eggs
  • 1 egg yolk
  • 4 cups all-purpose flour
  • Topping:
  • ½ cup vegetable shortening
  • ½ cup icing sugar
  • 1 cup all-purpose flour
  • Egg Wash:
  • 1 egg yolk, lightly beaten with 1 tbsp water
Step 1
  • Dissolve yeast in warm water in large bowl. Stir in milk, sugar, butter, salt, eggs and yolk and 2 cups of the flour and beat until smooth. Mix in remaining flour to make dough easy to handle.  
  • Turn onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in a large greased bowl, then turn greased side up. Cover and let rise in a warm place until double, about 2 hours.
Step 2
  • Divide dough into 12 equal pieces. Shape each piece into a ball; place on parchment lined cookie sheet. Set aside.
  • Meanwhile, prepare the topping: beat sugar and shortening until light and fluffy. Stir in flour until mixture is the consistency of thick paste.
Step 3
  • Divide into 12 pieces. Pat each piece into a circle. Brush each bun with the egg wash and place 1 circle of topping dough on each ball of dough, shaping it down over the ball.
Step 4
  • Make 5 or 6 cuts across the topping, using a table knife, to form a shell pattern. Cover and let rise until double, about 55 minutes.
  • Pre-heat oven to 350°F. Bake for 25-30 minutes until they are golden brown around the edge.  
  • Let cool fully, slice in half and spread with NUTELLA® hazelnut spread. Serve with a glass of milk and a side of fruit.
Et voilà!
Mexican Conchas with NUTELLA<sup>®</sup> hazelnut spread
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