Last Sunday, we had Chileans for tea, or Once as we call it, so I finally had an excuse to make these pastry cream-filled Conejos. Growing up, these pastries were a real treat.
You could buy them in any bakery, and they were sometimes sold inside our schools! I didn't bother to have one for a long time, going after more elegant pastries, but now is what I crave.
They are simple: a sweet bread filled with pastry cream and dusted with powdered sugar.
Visit our collection of Chilean recipes here.
Print
Conejos Chilean Sweet Bread
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12
- Category: Bread
- Method: Baked
- Cuisine: Chilean
Description
A delicious treat.
Ingredients
Units
- 1 cup warm milk
- 4 cups (460 grams) of all-purpose flour
- 2 teaspoons or 7 grams of instant yeast rapid-rise
- 4 tablespoons granulated sugar
- 3 tablespoons butter
- 2 eggs
- pinch of salt
- 1 egg to paint before the oven
- pastry cream or dulce de leche to fill
Instructions
- Dissolve yeast in warm milk with sugar and let it stand for 10 minutes. It should start to bubble.
- In a large bowl with a mixer, beat the butter until creamy. Add the eggs and beat until well blended. Add the flour and a pinch of salt and beat on low speed while incorporating the milk and yeast. You will get a sticky dough separating from the bowl's bottom.
- Cover with a cloth and leave in a warm place to rise for 1 hour and a half or until double in size.
- With floured hands, remove the dough from the bowl to a well-floured board. Cut into 12 portions.
- Give each portion an oval, smooth shape. Place them in a baking pan covered with parchment paper.
- Allow rising in a warm place for 1 hour and a half.
- Preheat oven to 180C or 350F.
- Paint the rabbits with the egg wash (egg whisk with little water).
- Bake for 25 minutes until golden.
- Let cool entirely on a rack.
- Cut with a knife from the edges to the center, forming a V, and fill with pastry cream.
- Sprinkle with powdered sugar and serve.
If I want to make these the day before without baking them, could I ,before the second proof, put in fridge after dividing into rolls. I have read that it can do a slow second proof in fridge on yeasted rolls instead so that you can bake them the next morning. have you tried making these ahead?
I will not recommend that because the dough would be more sour than intended. That worries me.
The filling. Do you have a recipe for that as well?
Hi Mary. The traditional filling is pastry cream http://www.enmicocinahoy.cl/2013/08/make-pastry-cream/
I love these! Ate these all the time in Chile when I use to go with my Dad.