Pilar's Chilean Food & Garden

  • Chilean recipes
  • Chilean Pantry
  • Cookbook
  • Sitio en Español
menu icon
go to homepage
  • Chilean recipes
  • Chilean Pantry
  • Cookbook
  • Sitio en Español
search icon
Homepage link
  • Chilean recipes
  • Chilean Pantry
  • Cookbook
  • Sitio en Español
×

Conejos Chilean Sweet Bread

Published: May 11, 2022 · Modified: Oct 29, 2024 by Pilar Hernandez · This post may contain affiliate links.

Jump to Recipe

Versión en español

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.Conejos Chilean Sweet Bread

They are simple: a sweet bread filled with pastry cream and dusted with powdered sugar.

Visit our collection of Chilean recipes here.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Conejos Chilean Sweet Bread

Conejos Chilean Sweet Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Pilar Hernandez
  • Prep Time: 2 hours
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 12
  • Category: Bread
  • Method: Baked
  • Cuisine: Chilean
Print Recipe
Pin Recipe

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

  1. Dissolve yeast in warm milk with sugar and let it stand for 10 minutes. It should start to bubble.
    Bloomed yeast
  2. 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.
    Dough before rising
  3. Cover with a cloth and leave in a warm place to rise for 1 hour and a half or until double in size.
    Risen dough
  4. With floured hands, remove the dough from the bowl to a well-floured board. Cut into 12 portions.
  5. Give each portion an oval, smooth shape. Place them in a baking pan covered with parchment paper.
  6. Allow rising in a warm place for 1 hour and a half.
    Risen sweet bread.
  7. Preheat oven to 180C or 350F.
  8. Paint the rabbits with the egg wash (egg whisk with little water).
    Painted sweet bread.
  9. Bake for 25 minutes until golden.
  10. Let cool entirely on a rack.
    Cooling sweet bread over a rack
  11. Cut with a knife from the edges to the center, forming a V, and fill with pastry cream.
    Cutting the sweet bread Filling with pastry cream
  12. Sprinkle with powdered sugar and serve.
    Conejos Chilean Sweet Bread

Did you make this recipe?

Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

Pin for Conejos

More Chilean Cakes & Bakes

  • Beach Palmiers Palmeras playeras
    Beach Palmiers
  • Pan de Pascua Chilean Dulce de leche Fruitcake
  • Pear Empanadas
  • Chilean Pineapple Cake

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Kelly Chapman says

    June 22, 2024 at 4:53 pm

    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?

    Reply
    • Pilar Hernandez says

      June 24, 2024 at 3:05 pm

      I will not recommend that because the dough would be more sour than intended. That worries me.

      Reply
  2. Mary says

    June 08, 2015 at 10:07 pm

    The filling. Do you have a recipe for that as well?

    Reply
    • Pilar Hernandez says

      June 09, 2015 at 7:27 am

      Hi Mary. The traditional filling is pastry cream http://www.enmicocinahoy.cl/2013/08/make-pastry-cream/

      Reply
  3. Elena says

    June 08, 2015 at 3:14 pm

    I love these! Ate these all the time in Chile when I use to go with my Dad.

    Reply

¡Hola!

Pilar Hernandez portrait
I'm Pilar Hernandez, a Latina mom, blogger since 2008, and urban farmer.

Chilean Kitchen cover
Buy my cookbook

Popular Recipes

  • Dulce de Leche Rice Pudding
  • Chilean Beef Empanadas de Pino
  • Chilean Sopaipillas with Pumpkin
  • Milhojas or Thousand Layers Cake
  • Pastel de Choclo Corn and Beef Casserole
  • Argentinian Medialunas
  • Calzones rotos
    Chilean Calzones Rotos
  • Traditional Chilean Alfajores
  • Raspberry Mousse
  • Pan Amasado Recipe
    Pan Amasado Chilean Country Bread

Footer

About me

Licensing

Privacy