{"id":4385,"date":"2023-02-16T11:29:09","date_gmt":"2023-02-16T11:29:09","guid":{"rendered":"http:\/\/isticharati.ma\/?p=4385"},"modified":"2023-02-16T11:29:09","modified_gmt":"2023-02-16T11:29:09","slug":"conchas-de-mazapan","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=4385","title":{"rendered":"Conchas de Mazapan"},"content":{"rendered":"

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Ingredients:<\/h2>\n
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4 cups All Purpose flour<\/div>\n
3\/4 cups sugar<\/div>\n
1 package active dry yeast ( 2 1\/4 teaspoon )<\/div>\n
3 eggs ( room temp )<\/div>\n
1 stick unsalted butter (room temp)<\/div>\n
1\/2 cup evaporated milk<\/div>\n
1 teaspoon cinnamon<\/div>\n
1 teaspoon vanilla<\/div>\n
2 large Mazapan<\/div>\n
<\/div>\n<\/div>\n
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For topping<\/strong><\/div>\n
<\/div>\n
1 stick unsalted butter (room temp)<\/div>\n
1 cup all purpose flour<\/div>\n
3\/4 cup sugar<\/div>\n
2 large Mazapan<\/div>\n<\/div>\n
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TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n

<\/p>\n

\"\"<\/p>\n

Directions:<\/h2>\n
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Bloom yeast in the evaporated milk for about 10 minutes, set aside.<\/div>\n<\/div>\n
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In large bowl add flour, sugar, cinnamon and break up the Mazapan in as well.<\/div>\n<\/div>\n
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Beat your 3 eggs, add vanilla in.<\/div>\n<\/div>\n
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Now your yeast\/milk mixture into your flour mixture and pour in eggs as well mixing by hand- now add in your softened butter a little at a time.<\/div>\n<\/div>\n
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Knead for about 20 minutes by hand until you form a nice round ball and it\u2019s no longer sticky<\/div>\n<\/div>\n
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Cover and let rise (about 2 hours, it\u2019ll double in size)<\/div>\n<\/div>\n
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Now it\u2019s time to make your topping<\/div>\n
Mix your flour, sugar, Mazapan and butter by hand until you form your dough-<\/div>\n<\/div>\n
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After your dough has risen shape your conchas (i got 14 with this recipe)<\/div>\n<\/div>\n
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Now with your topping make 14 round balls so you have enough for the conchas, flatten with a plate and cover your concha- use a knife to cut into your topping (decorate) you can xcross or the typical seashell shape-<\/div>\n<\/div>\n
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Set aside and let rise again for 30 minutes<\/div>\n<\/div>\n
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Preheat oven at 375<\/div>\n<\/div>\n
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Bake for 15 and done!<\/div>\n<\/div>\n<\/div>\n
<\/div>\n
Enjoy !!<\/div>\n","protected":false},"excerpt":{"rendered":"

Ingredients: 4 cups All Purpose flour 3\/4 cups sugar 1 package active dry yeast ( 2 1\/4 teaspoon ) 3 eggs ( room temp ) 1 stick unsalted butter (room temp) 1\/2 cup evaporated milk 1 teaspoon cinnamon 1 teaspoon vanilla 2 large Mazapan For topping 1 stick unsalted butter (room temp) 1 cup all […]<\/p>\n","protected":false},"author":1,"featured_media":4387,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[4,7],"tags":[],"class_list":["post-4385","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t