Yaaay! Fany is such a great teacher, I've been making her pan de muerto (day of the dead bread) for three years now since she had a video on Food 52. I'm glad to see her on this channel :)
@@KingArthurBakingCompany just made my first sourdough yesterday, but it only came out okay. 😅 Just came across your recipe for pan de champagne and I cannot wait to give that a try! Bought 2 bags of your bread flour to give me room for some practice. 🙏
Your conchas look marvelously delicious! I can only imagine how lovely they must be to bite into and enjoy! I think I may have to side with your mom. Who can resist a crisp cookie topping?! I am going to add this recipe to my holiday goodies! Thank you so much for sharing your delight!
Hi Fany. I'm going to try making these in the next couple of weeks. I'm curious though, have you ever tried making these starting with a Tangzhong? I've been doing that when making cinnamon rolls.
Well, I know you said to resist adding flour, but after about 20 minutes in the mixer, mine never came together into a dough I could work with. I let it proof for an hour anyway, but still got a very sticky dough I couldn't even roll into balls. I've put it all back in the mixer wit a little more flour, and I'll let it proof again and see what I get. I'll keep you posted!
I do love them 👩🏽🍳 too. This is the first time I’ve ever seen them made. I have a hard time knowing the chocolate from cinnamon. Is it safe to say that the grocery market usually has cinnamon? I’m not supposed to have cinnamon but I can have chocolate. How do I know when the bakery section is not available to ask or they don’t know themselves?
Check out the tips from our bakers at the bottom of the Conchas recipe linked in the video description! There's a tip at the bottom for making a cinnamon topping. Happy baking! -👩🍳Morgan
We'd suggest you make the dough, shape and top these with the cookie topping, then immediately cover and chill. Heat the oven in the morning and bring them out to finish rising a bit, then bake. -🍰Grace
Hi Nataly! We wonder if your topping was under mixed? It should be the consistency of a soft sugar cookie dough. We hope this can help for future baking adventures! -👩🍳Morgan
Hi Esmeralda! That's not something we've tried ourselves but this enriched dough is very versatile so we don't see why it wouldn't work out! -👩🍳Morgan
Hey Jeff! Check out Fany's recipe for Puerquitos here: www.kingarthurbaking.com/recipes/puerquitos-piggies-recipe These are such a fun bake! -👩🍳Morgan
