BAKE 13 – MAY 17, 2O20

Yeast Utilized: 2 1/2 teaspoons

I came across this recipe for a treat I’d never heard of, Conchas or pan dulce, and I wanted to try it (and use the whole milk I still had in the fridge). Plus, look at the pictures on that recipe site! They’re so pretty.

As the recipe was two pages, I gathered all my ingredients together before I taped the second page to my cabinets and got going.

See also: the yeast frothing.

This made for a sweet-smelling, lovely-looking dough.

While this was rising, I made the streusel topping. Or, er, I tried.

I tried to do a better job of making actual rolls (since it’s been a disaster prior to now). I even did as the recipe suggested and used a food scale.

Going for 100 grams. Close enough.

Weirdly, I ended up with only 11 rolls… Ummm… No idea how that happened, but oh, well. They looked okay.

Until I put the streusel on top.

*sad trombone*

Bread Streusel Forensics! I didn’t let my butter sufficiently melt, so I suspect that didn’t help. The recipe described rolling the topping into balls and then pressing it flat, but when I did that, I just got crumbly and smooshy. I have no frame of reference for what it’s supposed to be like, but this can’t be it. Felt too thick. However, with that much sugar and butter, you know it tasted good.

So sad.

Not pretty. That poor recipe. I did so wrong by it, visually anyway.

That said, YUM. These are fantastic. The recipe suggests having them with coffee or hot chocolate, and they are SO GOOD that way. So, they’re not pretty, but they taste good. Go me.

To the next bake—–>