Cinnamon Conchas (18.5)

 

As you can see, I made a couple big mistakes here. The first mistake is not my fault. This dough needed more flour, but it specifically said not to add more flour. We all know flour/water in a recipe can vary based on a number of factors. Next time I will adjust accordingly. 

Second the topping. When I was mixing the topping, it didn't want to come together into a paste. I left it chunky, assuming it would not be a problem. Later, when I tried to form the discs and transfer them to the rolls I learned that assumption was quite wrong. I should have warmed the butter, and continued until I had a paste. 

The problem with the dough made them a little stodgy. The flavor of the rolls was great, but they lacked lift, and were not the nice soft domes they needed to be. 

The topping was not a problem. It was a total aesthetic disaster, but the taste was unchanged. However,  I did not enjoy the flavor of this topping. It was killer sweet, with a very light cinnamon flavor. I don't mind the sweetness when it adds a depth of flavor (like a caramelized sugar, brown sugar, etc) or when the dough is quite bland and needs a kick. But this tastes like straight white sugar. I have a feeling that's exactly how it's supposed to be. Nothing wrong with the recipe, just a personal preference. 

Overall, I may make them one more time, just because I hate getting a recipe wrong, and knowing I can do better. But even with the corrections, and an extra kick of cinnamon, these are not destined to be in my regular baking rotation. I'm underwhelmed.

Scores (out of 5): Dustin: 3.5 Breanna: 3 Michael: 3 James: 4  Andrew: 5  Total  18.5/25 

https://www.kingarthurbaking.com/recipes/cinnamon-conchas-recipe