Gluten-Free Conchas - Mexican Sweet Bread
Description: A celebration of Mexican-American culture! http://www.cincodemayo.org/
Author/Source: Recipe by Ground Breaker
Recipes are made to be shared. That's why we are very happy provide this gluten-free recipe for all to share. Developed by Ground Breaker's Executive Chef Neil Davidson and Pastry Chef Dori Oliver.
½ cup unsalted butter, chilled and cut into ½ inch cubes
½ cup sugar
1 cup Bob’s Red Mill 1-1 Flour
1 teaspoon ground cinnamon
½ batch Gluten- Free Hot Cross Buns dough, chilled 4-24 hours
To make the topping: Use the paddle attachment of a stand mixer to cream together the butter and sugar. Add the flour and cinnamon. Mix until evenly combined. Remember to scrape down the bowl.
Pre-heat the oven to 350 degrees F.
Using the bread dough, divide into eight equal portions. Form into balls. Line a cookie sheet with parchment paper. Place the formed dough onto the lined sheet.
Divide the topping into eight equal portions. Flatten into rounds about 3-inches in diameter. Drape the flattened rounds over the breads.
Use a toothpick or paring knife to lightly incise seashell designs into the topping. (A cake tester or bread lame work well too!)
Bake until browned at the edges, about 20 minutes. Cool on the pan.