I'm looking for a recipe for a Mexican bread called pan de huevo from the Guerrero area...?

This is a bread that we typically find in most latino stores that is round and slightly sweet with a colored 'frosting' on top. Sometimes, pink, brown, yellow, or white. Thanks!I'm looking for a recipe for a Mexican bread called pan de huevo from the Guerrero area...?
[BREAD-RECIPE] Pan Dulce Mexicano aka Conchas aka Pan de Huevo ... Mexico


Lavanda Isme


Fri, 02 Sep 2005 06:03:11 -0700





Pan Dulce





from Celebrate San Antonio Cookbook








Pan Dulce are dome-shaped sweet rolls


with a sugar topping of vanilla, chocolate,


or lemon etched into a shell design on top.





Mexican neighborhood bakeries that are


family owned and operated for two or


three generations have fulfilled the


baking needs of many San Antonians for


a long time.





Specializing in Pan Dulce, BOLILLO, Reposteria,


Empanadas and Bunuelos, their traditional


flavorings include cinnamon, chocolate, anise,


and dried fruit.





------------------------------------





INGREDIENTS:





Dough





1 tablespoon dry yeast


1 tablespoon sugar


1/4 cup warm water


3 2/3 cups white bread flour


1 teaspoon salt


1/3 cup sugar


2 tablespoons shortening


5 large eggs, beaten








Topping





1/4 cup unsalted butter


1/4 cup shortening


1 cup powdered sugar


1 cup all purpose flour


1 teaspoon vanilla extract


1 tablespoon lemon peel


1 tablespoon cocoa


1/8 teaspoon cinnamon





DIRECTIONS:





For Dough:





In a small bowl, dissolve the yeast and


1 tablespoon sugar in warm water.





Let stand 6-8 minutes.





In a large mixing bowl, combine 3 cups


bread flour, salt, sugar and shortening


and blend thoroughly.





Add yeast mixture and 2 eggs.





Mix completely.





Add remaining eggs and mix.





Add remaining bread flour and mix


until the dough forms a loose, soft,


and elastic dough.





It should be slightly sticky but


firm enough to shape easily with


buttered hands.





Butter the work surface into a 4x6-inch


rectangle, 1 1/2 inches thick.





Cut into 16 medium or 24 small squares.





Cover lightly with plastic wrap for 1 to


1 1/2 hours and let dough rise.





Shape each dough square into a dome-shaped


circle.





On a lightly greased cookie sheet, place


rolls 2 inches apart.





For Topping:





In a food processor using a metal blade,


add the butter, shortening, powdered sugar,


1 cup flour and vanilla.





Process until smooth, then divide into 3


equal parts.





Leave one part plain and shape into a log.





With the 2nd piece, process in the food


processor with lemon peel and shape into a log.





Process the 3rd piece with cocoa and cinnamon


and shape into a log.





Chill the 3 logs until ready to use.





Cut off 2 tablespoons of topping from the log


and flatten with palms into a circle.





Place topping circle on top of dough circle.





It should completely cover dough.





Use a sharp knife to cut a crisscross or shell


design on top.





Let rolls rise again in a warm place for about


1 to 1 1/2 hours.





Preheat oven to 350 degrees F.





Bake 12-15 minutes until lightly browned.





Serve fresh from the oven with Chocolate


Mexicano or hot coffee, or champurrado or


atole. .I'm looking for a recipe for a Mexican bread called pan de huevo from the Guerrero area...?
My local Mexican bakery calls them Conchas... from the link below.





Conchas (Mexican Sweet Bread)


SUBMITTED BY: MelissaAmador





';I got this recipe from my friends mom who owns a Mexican Bakery. When they made these one day for my family they loved them - even my brother who is sooo picky. Now they ask for them all the time. Although they are a little time consuming it is well worth it at the end!';





Original recipe yield:


12 conchas





INGREDIENTS


2 1/2 teaspoons yeast


1/2 cup warm water


1/2 cup evaporated milk


3/8 cup white sugar


1 teaspoon salt


1/3 cup butter or margarine, melted


1 egg


4 cups all-purpose flour


1/2 teaspoon ground cinnamon





2/3 cup white sugar


1/2 cup butter or margarine


1 cup all-purpose flour


2 teaspoons ground cinnamon


1 teaspoon vanilla extract


DIRECTIONS


In a large bowl, stir together the yeast and warm water. Mix in the milk, 3/8 cup sugar, 1/3 cup melted butter, salt, egg and half of the flour. Gradually mix in the remaining flour, and 1/2 teaspoon cinnamon. Turn the dough out onto a floured counter to knead as soon as it pulls together enough.


Knead for 6 to 8 minutes, until smooth and elastic. Place in a large greased bowl, and turn the dough to coat. Cover, and let rise in a warm place until doubled, about 1 hour.


Make the topping while the dough rises. In a medium bowl, beat 2/3 cup sugar and 1/2 cup butter until light and fluffy. Stir in the flour until the mixture is the consistency of thick paste. Divide into two parts, and place one part in a separate bowl. Mix cinnamon into one half, and vanilla into the other half.


When the dough is done rising, cut into 12 even-sized pieces. Shape into balls, and place on a greased cookie sheet, spacing about 3 inches apart. Divide each bowl of topping into 6 balls, and pat flat. Place circles of topping on top of the dough balls patting down lightly. Use a knife to cut grooves in the topping like a clam shell. Cover and let rise until doubled, about 45 minutes.


Preheat the oven to 375 degrees F (190 degrees C). Bake for 20 minutes, or until lightly golden brown.