Conchas (mexican rolls)

Name: conchas (mexican rolls)
Cook time: 45 min
Total time: 115 min
Yield: 20
Cuisine: Mexican
Ingredients: 100 ml Full Milk; 700 g wheat flour; 150 g fine cristalsugar; 1 bag dry yeast; 1 el condensed whole milk look; 100 g unsalted butter at room temperature; 4 medium sized egg; 135 g unsalted butter or margarine; 100 g powdered sugar; 1 el beet juice

Mexican rolls of milk, butter, sugar and beet juice.

Ingredients

Kitchen Stuff

1 hand mixer
1 baking paper
1 rolling pin

Directions

Heat the milk in a saucepan until lukewarm and remove from the heat.
Put the flour, sugar and yeast in a bowl. Stir in the milk with a whisk and let the mixture stand for 15 minutes in a warm place.
Put the flour and a pinch of salt in a bowl. Add the sugar together with the condensed milk, butter, eggs and the yeast mixture.
Knead into an elastic dough. Form a ball, put it back in the bowl and leave covered with cling film for 50 minutes in a warm, draft-free place.
Put the butter with the icing sugar in a bowl and mix with the hand mixer in 5 minutes to an airy mixture. Mix the beet juice and the flour through it.
Preheat the oven to 180 ° C.
Knead the leavened dough again and form 20 balls. Place it on a griddle covered with parchment paper and press down slightly.
Form 20 balls from the colored dough and roll them flat with the rolling pin.
Place a slice of pink dough on each dough ball. Carve curved lines with a knife.
Bake the rolls for about 20 minutes just below the center of the oven. Allow to cool completely on a grid before serving.