La Mesa Mexa is back and this time Claudia is making the most fluffy, delicious winter conchas paired with a rich vanilla ponche! They're both infused with vanilla from the Mexican state of Veracruz and are perfect for the chilly weather.
Get cozy and make them yourself, recipe below!
Ponche Navideño
INGREDIENTS:
6 liters water
16 ounces (450 grams) piloncillo, 2 cones
3 cinnamon sticks
3 whole cloves
¼ pound (115 grams) tejocotes, peeled
1 cup (225 grams) chopped fresh pineapple
¼ pound (115 grams) fresh guavas
3 pink lady apples, sliced
1 pound (450 grams) sugar cane, split and peeled
1 cup (225 grams) dried prunes with pit
¼ cup (55 grams) hibiscus flowers
1 cup (225 grams) tamarind pods, peeled
2 oranges, sliced
1 mexican vanilla pod, split
Tequila, for serving
PROCEDURE:
1. In a 10-quart stock pot over medium high heat, combine the water, piloncillo, cinnamon and cloves. Bring the mixture to a boil and continue boiling until the piloncillo has completely dissolved, about 10 minutes.
2. Add the tejocotes, pineapple, guavas, apples, sugar cane, dried prunes, hibiscus, tamarind pods, oranges and vanilla. Bring the mixture to a simmer and continue cooking until the punch has turned a deep maroon color, about 30 minutes.
3. Remove from the heat and let steep for another 15 minutes.
4. Pour into cups and top with tequila. Cheers!
Snowflake Conchas
INGREDIENTS:
Craquelin
10 ½ tablespoons (150 grams) unsalted butter, softened
1 ¼ cup (150 grams) powdered sugar, sifted
1 cup (150 grams) all purpose flour, plus more for dredging
Navy blue food coloring
Non-stick spray
Concha Dough
⅓ cup (80 grams) granulated sugar
¼ cup (75 mL) whole milk, warm
7 grams active dry yeast
2 ½ cups (350 grams) all purpose flour, plus more for dusting
6 tablespoons (80 grams) unsalted butter, softened
75 grams (2 large) eggs
1 tablespoon (15 grams) hot water
1 tablespoon (15 grams) Mexican Vanilla
½ teaspoon (2 grams) kosher salt
PROCEDURE:
1. Make the craquelin: In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, powdered sugar and flour. Turn the mixer on low speed and mix until smooth, about 3 minutes.
2. Divide the dough evenly between 3 bowls. To one portion of dough, add 1 drop of blue food coloring. Use gloved hands to knead the color into the dough. To another portion of dough, add 2 drops of blue food coloring and repeat the kneading process. To the remaining portion of dough, add 3 drops of food coloring and knead.
3. Shape each portion of dough into a rectangle, about 1-inch thick and stack them on a piece of parchment paper, one color on top of the other with the darkest dough on the bottom and the lightest dough on top. Place a piece of parchment paper on top and use a rolling pin to gently roll the dough into a 1-inch thick square. Slice the dough into thirds and repeat the stacking and rolling process. Cut the final 1-inch square into 3 rectangles and use clean plastic wrap to roll each rectangle into logs that are about 2-inches in diameter. Place the logs in the refrigerator for at least two hours and up to 3 days.
4. Make the concha dough: In the bowl of a stand mixer, combine the sugar, milk and yeast. Let the mixture sit until the yeast is active and bubbling, about 5 minutes.
5. To the yeast mixture, add the flour, butter, eggs, water, vanilla and salt. Fit the dough hook attachment and mix on medium speed until the dough begins to pull from the sides of the bowl, about 10 minutes. Remove the hook and cover the bowl with plastic wrap or clean kitchen towel. Let the dough proof until doubled in size, about 1 hour.
6. Divide the dough into 6 pieces, about 120 grams each. On a lightly floured surface, create boules by making a C-shape with your thumb and rest of fingers and cupping dough ball, then rolling in semi circles to shape boule, tucking in dough using thumb and closed fingers.
7. Place the dough balls onto a parchment lined sheet tray, spacing 4-inches apart. Cover with a kitchen towel and let proof until doubled in size, about 1 hour.
8. Top the conchas: Remove the craquelin 5-10 minutes before ready to use so that it can soften slightly. Using a sharp knife, cut ⅓-inch slices from the dough. Lightly dredge the dough slices with flour and place on a tortilla press lined with plastic/wax paper. Press the craquelin into a 4-inch diameter, about ¾-inch thick. Remove the craquelin from the tortilla press and place on a well floured work surface. Use a well-floured snowflake cookie cutter to press the craquelin without cutting all the way through. Use a bench scraper to pick up the craquelin and place over a concha boule, pressing down gently.
9. Cover with a kitchen towel and let proof until the dough springs back when touched, about 30 minutes.
10. Preheat your oven to 325℉.
11. Bake the conchas until the bottoms are golden brown, about 15 minutes, rotating halfway through.
12. Cool completely and then dust with edible glitter.
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