Manteconcha
When a mantecada and a concha meet, you get a manteconcha. It's a soft sweet bread in a muffin cup, topped with a cookie topping.
Equipment
- 1 12 cup cupcake pan I used small cups
- plastic wrap
- 12 cupcake cups
Ingredients
Yeast
- 3/4 cup milk
- 1 TBS sugar
- 7 g active dry yeast 1 packet
Dough
- 690 g all purpose flour
- 100 g powdered sugar
- 1 tsp salt
- 1/4 tsp ground star anise
- 3 eggs
- 1 tsp vanilla extract
- 1/2 cup unsalted butter + 5 TBS
- zest from one orange
Topping
- 1/2 cup unsalted butter
- 1 cup powdered sugar
- 1 cup all purpose flour
- 1 TBS vanilla extract
Instructions
Yeast
- Warm milk to 100 degrees F. Add yeast and sugar, mix and let sit for 10 minutes.
Dough
- In mixer bowl: combine flour, sugar, salt and star anise. Using dough hook attachment on low speed, add yeast to flour. Add eggs, vanilla and zest. Add butter a little at a time. Once butter is well incorporated, knead until dough comes together; about 5 minutes.Dough should be soft and slightly sticking to sides of mixing bowl. Once done, place dough in a lightly oiled bowl, cover and let proof in warm area for 1 1/2- 2 hours. Punch air out of dough. Separate into 12 equal egg size pieces. Place cookie topping on top of dough and score into desired shapes. Place the dough into a cupcake cup and place in pan. Cover with towel and proof 45 minutes.Preheat oven to 350 degrees and bake for 12-15 minutes.
Topping
- Mix unsalted butter, powdered sugar, flour and vanilla until the cookie dough topping comes together. Should be soft and not sticky. Separate and color dough. Make 12 equal pieces. Place cookie dough between two pieces of plastic wrap, press down with palm of hand to make a disk. Make disk large enough to cover top of dough.
