@leisdairasel: ✨Sourdough conchas recipe and steps in the video🌾 #concha #conchitas #pandulcemexicano #sourdoughbaking #EasyRecipe

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Saturday 06 December 2025 19:48:59 GMT

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Comments

Martha :

So then aside from the 100 grams of butter on that you have in the recipe it also needs the other softened butter?

2026-10-24 22:08:20

0

Rosie Rodriguez :

To make the sweet levain, starter has to be active or can it be unfed as when I make a regular levain?

2025-12-07 21:48:12

53

Ericka | SAHM | homestead 🐥🌾 :

No idea how you’ve accomplished the levain because the measurements aren’t right for me. It’s a dry ball.

2025-12-21 13:20:53

5

Msol :

baking these right now they were so fluffy when I put in the oven! it took practically all day from start to baking. exited for the to be ready!

2026-09-22 00:36:16

2

Karina :

SOURDOUGH CONCHAS?? 😍😍

2025-12-07 23:53:19

244

Catrina Glock :

Do I use all the levain?

2026-02-12 01:59:07

0

steph :

I made these today and my concha’s wouldn’t double 😟 my starter is very mature and i’ve baked with it tons of times. The levain was doubled and ready to go. I’m not sure what happened, in the oven now but I don’t have high hopes.

2026-01-26 01:05:52

5

Lulurocks_87 :

Made them today. Great recipe. Thanks for sharing ❤

2025-12-09 21:59:59

305

Guille Sam Baker :

Santa sourdough conchas

2025-12-13 16:59:30

60

Mistim Designs :

Does everything have to be room temp?

2026-01-14 00:31:47

1

Kayla 🎀 :

Made them today! They came out gorgeous thank you for sharing the recipe!

2025-12-24 02:10:32

12

evelyngonzxo :

I made them last night 🥰 thank you so much for sharing the recipe 🙌 I didn’t realize I had to use a stiff starter so I did 150g of active starter at its peak and the topping looks like it has bits of fat because I used cold tallow so I should have softened it first. Still delicious . ❤️

2026-01-04 19:04:17

52

NextStopNessy :

Hello! How many total grams of sweet stiff starter did you add to the dough??

2026-01-05 03:25:35

0

Daze :

Can someone comment the recipe? My speakers are blown out 💔

2026-01-18 01:35:31

7

Andrea Bau :

Why is the mixed starter to stiff

2026-02-01 16:07:25

0

Eyka_13 :

I’m making theses TODAY !! About how many do you make with these measurements

2025-12-23 19:29:06

6

Mistim Designs :

I had to add a little more flour my dough was getting warm and would not come together go get to a dough ball until I added hopefully I didn't mess it up.🤔

2026-01-10 21:52:12

2

Guille Sam Baker :

The best conchas

2025-12-07 13:11:10

0

Chantell Roosendaal :

my kids have been asking me to make these and I said when I figure out how with sourdough starter I will well now thats what im going to have to do lol

2025-12-14 03:29:30

11

Rox :

I’m I’m going to make these this weekend! Thank you for the recipe!

2025-12-08 21:24:34

5

𝓢𝓪𝓲𝓭𝓪 𝓕. :

Seguí tu receta y nunca se me hizo la bola cuando la mescle, y la dejé reposar más de 12 hrs y nunca dobló su tamaño. Sabes por qué pudo aver pasado eso?

2026-02-24 18:19:11

0

Tristan Schnell :

I’ve tried this recipe twice now and both times the mix doesn’t turn into a dough ball. It just stays like a batter and I’ve had it mixing for almost an hour both times before giving up. 😩

2026-02-01 04:51:24

1

La Familia Monarres :

mine didn't double

2026-02-20 18:55:44

1

Elizabeth :

Is there an alternative to the sweet stiff starter? Can I use active regular starter instead?

2026-01-27 23:39:45

1

the bees knees baby :

How long would I have to knead it if I don’t have a stand mixer?

2025-12-07 03:17:39

0

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✨This is my recipe for caramelized apple cheesecake, and I honestly love this combination for fall. It’s creamy, full of caramelized apples and cinnamon, and the crumble on top makes it even better.✨ ~Crust • 350 g Maria cookies, Digestive biscuits, or Graham crackers, finely crushed • 80 g unsalted butter, melted • 1 tablespoon honey ~Instructions 1. Preheat the oven to 340°F (170°C). 2. Combine the crushed cookies with the melted butter and honey until the mixture resembles wet sand. 3. Firmly press the mixture into the bottom of a cheesecake pan. Press some of the mixture slightly up the sides if desired. 4. Bake for 10–12 minutes. 5. Let the crust cool completely while preparing the filling. ~Caramelized Apples • 350 g apples, peeled, cored, and cut into small cubes • 35 g unsalted butter • 70 g brown sugar • 1 teaspoon vanilla extract • ½ teaspoon ground cinnamon • 1 teaspoon lemon juice ~Instructions 1. Melt the butter in a skillet over medium heat. 2. Add the diced apples, brown sugar, cinnamon, lemon juice, and salt. 3. Cook for about 6–10 minutes, stirring occasionally, until the apples are tender but still hold their shape and the sugar becomes caramelized. 4. Add the vanilla and cook for another 1–2 minutes. 5. Continue cooking until most of the liquid has evaporated and the apples are glossy and caramelized. 6. Remove from the heat and let them cool completely before using. ~Vanilla Cheesecake Filling • 800 g cream cheese, room temperature • 140 g Greek yogurt • 40 g heavy cream • 4 large eggs • 2 egg yolks • 70 g granulated sugar • 80 g honey • 1 ½ tablespoons vanilla bean paste or vanilla extract • 1 tablespoon cornstarch ~Instructions 1. Reduce the oven temperature to 325°F (163°C). 2. Beat the cream cheese until completely smooth and creamy. 3. Add the sugar and honey and mix until combined. 4. Add the Greek yogurt and heavy cream, mixing until smooth. 5. Add the vanilla and cornstarch and mix until fully incorporated. 6. Add the eggs and egg yolks one at a time, mixing on low speed only until incorporated. Avoid overmixing. ~Streusel • 120 g all-purpose flour • 60 g unsalted butter, melted • 75 g brown sugar • ¾ teaspoon ground cinnamon • Pinch of salt ~Instructions 1. In a small bowl, combine the flour, brown sugar, cinnamon, and salt. 2. Add the melted butter and mix with a fork or your fingers until the mixture forms coarse crumbs. 3. Refrigerate the streusel for 15–20 minutes to firm it up before baking. ~Assembly 1. Pour half of the cheesecake filling over the cooled crust. 2. Spread the cooled caramelized apples evenly over the cheesecake layer. 3. Pour the remaining cheesecake filling over the apples and gently smooth the top. 4. Sprinkle the chilled streusel evenly over the top of the cheesecake. ~Baking 1. Place the cheesecake in a water bath and bake at 325°F (163°C) for approximately 75–90 minutes, or until the edges are set and the center still has a slight jiggle. 2. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. 3. Remove from the oven and let it cool completely. 4. Refrigerate for at least 8 hours, preferably overnight. #cheesecake #appledessert #caramel #EasyRecipe #CapCut

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