conchas

These Conchas or Pan Dulce are so much better than any store bought conchas; soft, moist and perfectly sweet. Don&#039;t forget to check out my step by step photos and tips above!

Pan Dulce

dry yeast (or 1 tablespoon)

milk

butter (melted)

sugar (divided)

eggs (room temperature)

salt

tsp vanilla extract

flour

unsalted butter (very soft)

sugar

tbsp vanilla extract

Optional: food coloring cocoa powder (cinnamon)

Warm your milk to about 110F then transfer to the bowl of your stand mixer or a large bowl if using an electric hand mixer. Mix in half the sugar and the yeast. Set aside for about 5 minutes or until the yeast is nice and bubbly. No bubbles mean dead yeast so you’ll have to start over if this happens.

Whisk in the eggs, vanilla, salt and remaining sugar then whisk in half the flour to create a smooth paste.

Add the melted butter and mix once more then place on your stand mixer add the remaining flour and attach a dough hook. Run the mixer on medium speed for 5-7 minutes or until the dough comes together, is smooth and will not stick to your finger when pressed lightly. You can sprinkle a couple teaspoons of flour on the edge of the bowl to discourage the dough from sticking.

Transfer the dough to a large lightly oiled bowl then cover and place in a warm place to rise for one and a half to two hours, or until doubled in size.

For the Dough

Mix the flour and powdered sugar together in a medium bowl then add the butter and vanilla. Work together with a spatula or your clean hand until a smooth paste forms. You can divide the mixture into batches and flavor with ½ tsp cinnamon, 1 tbsp cocoa powder, etc. A few drops of food coloring can be worked into the batched for some visual interest if desired.

For the Topping

Lightly flour your counter and invert the dough onto it then divide into 12 equal pieces, about 90g each. Place your thumb and middle finger together then cup the dough in your hand and move in small circles on the (unfloured) counter to create a roll shape. Place six rolls onto each baking sheet lined with parchment paper.

Portion out 1 ½ tbsp balls of the topping, about 30g. Flatten into thin disks large enough to cover your buns then place over the bun. Use a very sharp knife to cut the Concha pattern into the top. You can also cut a grid, or any other pattern you enjoy.

Cover loosely with plastic wrap and allow your conchas to rise for about 30 minutes or until roughly doubled in size. Preheat oven to 350F.

Bake at 350F for 18 to 20 minutes or until the bottoms are golden.

For the Assembly

Pan Dulce, specifically Conchas is a beautiful Mexican sweet bread made with a crispy and delicious topping. The colorful bread is scored on top to create pretty patterns that resemble seashells and is traditionally served for breakfast with a cup of hot chocolate or milk. A truly delicious Mexican treat that you can make at home! If you've ever had a dry, bready concha this is the polar opposite; rich, fragrant, soft as clouds and perfectly sweet.

RECIPE: https://preppykitchen.com/pan-dulce/

Pan Dulce literally means Sweet Bread in Spanish and comes in many varieties often sold in Panaderías (bakeries) in Mexico. You’ll find this type of pan dulce in a variety of colors and flavors, from vanilla, cinnamon, chocolate, and anise. This might be my new favorite recipe! Let me know if there's another Mexican Sweet bread you'd like me to make :)

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Pan Dulce | Conchas

The sugar paste topping is made with margarine; this yields a crunchy, flaky texture. If you don’t have margarine, shortening will yield a similar result.

Mexican Sweet Buns (Conchas)

active dry yeast

water

butter (at room temperature)

all-purpose flour (plus more for dusting)

margarine

vanilla extract

Assorted gel food colors

Dissolve the yeast in warm water in the bowl of a standing mixer fitted with the paddle attachment.

Add the milk, sugar, butter, salt, egg and 2 cups of flour. Stir together until just combined. Switch to the dough hook attachment.

Add an additional cup of flour and knead on medium-low speed. When the flour is incorporated, knead at medium speed for 5 minutes. The dough should be elastic and slightly sticky but easy to handle. If the dough is very sticky, knead in the additional flour. Place the dough in a large greased bowl and turn the dough over to coat. Cover with plastic wrap and allow it to rise in a warm place until doubled, about 1 1/2 hours.

In the meantime, make the sugar paste topping: Beat the sugar, margarine and vanilla together until light and fluffy. Stir in flour and mix until a thick dough forms. Add additional flour if needed. Divide dough into 3 or 4 even pieces and tint each with food color. If the dough becomes sticky from the food color, add more flour. Cover pieces with plastic wrap until ready for use.

When the dough ready, turn it out onto a lightly floured surface. Divide the dough into 16 even pieces (I did this with my bench scraper). Shape each dough piece into a ball by tucking the corners under (don’t roll between your palms, this will just deflate the dough and make it tough). Place the dough buns ona large Silpat or parchment-lined baking sheet.

Roll out the sugar paste pieces on a lightly floured surface. Cut into 2 1/2-inch rounds with a cookie cutter or pastry ring. Use the pastry ring to score lines into the paste to resemble the ridges on a seashell (concha). Transfer the scored sugar paste rounds to the buns using an offset spatula. If the paste doesn’t want to adhere naturally, use a pastry brush to apply dots of water on the underside before applying to the buns. Allow the buns to rise on the baking sheet for 40 minutes.

Preheat oven to 375°F. Bake the buns for 18-20 minutes, or until they are fragrant and lightly brown on the bottoms.

Store the leftovers in an airtight container.

Mexican conchas is a delicious sweet bread that you can find anywhere in Mexico and which goes great with a delicious atole or hot chocolate. Keep reading to find out how to make this delicious bread. 

Authentic Mexican Conchas Recipe

all purpose flour

eggs

tbsp butter

dry active yeast

cinnamon

tsp anise extract

tsp salt

butter

tbsp Cocoa Powder

Start by combining  1 tbsp of flour and and 1 tbsp of sugar with the warm milk and the yeast. Mix well and let rest for 10 minutes.

In a large bowl with a stand mixer, add the rest of the flour, the cinnamon, and the sugar and the yeast mixture from above and mix well.

Add the eggs one at a time and continue mixing.

Add the butter, vanilla extract and anise extract and mix well until everything is integrated.

Remove from the stand mixer and knead the dough for 15-20 minutes. It will be sticky at first, but it will become less sticky as you continue to knead. You will know it is ready when it is soft and smooth and no longer sticky.

Make the dough into a large ball and put in a large bowl that is coated with vegetable oil. Cover with plastic wrap and let rest for 40 minutes or until it has doubled in size.

Once the dough has doubled in size, remove it from the bowl and separate into 8 balls, each of about 3 inches in diameter. Flatten each ball slightly and leave space between each on the baking sheet. Coat with some additional vegetable oil or melted butter before adding the the topping from the instructions below.

Divide the powdered sugar, butter, and flour in half.

Combined the first half of each of the above ingredients with the vanilla extract and mix well. Form into a ball and wrap in plastic. Set aside.

Do the same with the other half, but add the cocoa powder instead of the vanilla. Form a ball, cover with plastic wrap and set aside.

Preheat the oven to 325 degrees fahrenheit

Divide the topping balls that you formed in the previous section into 4 even amounts for each type (vanilla and cocoa flavored), and flatten. I used a tortilla press, but you can also just use a rolling pin or your hands.

Add one of the flattened pieces of topping to each concha. You can cut thin, shallow lines in the pattern of your choice, or you can cook it without making the cuts.

Bake for 20 minutes, or until the bread is cooked through.

Baking Instructions

This Conchas recipe makes the BEST Mexican sweet breads. They come out super soft and fluffy. So irresistible. You’ll fall in love in just one bite!

Conchas + VIDEO

yeast

evaporated milk

white sugar

unsalted butter

all-purpose flour

cocoa powder (if using)

In a large bowl, stir together the yeast and warm water.

Mix and set aside for 10 minutes.

Add the evaporated milk, 1/3 cup sugar,  salt, 1/3 cup butter, egg and 2 cups of the flour.

Mix everything on medium speed.

Stop mixing and scrape down the sides of the bowl.

Gradually add in the remaining flour and 1/2 teaspoon cinnamon.

Knead with the hook attachment for 10-15 minutes.

Do not add more flour.

Turn the dough out onto a floured counter.

Place the dough in a greased bowl.

Turn the dough to coat the bottom.

Cover with plastic wrap or a kitchen towel.

Let rise in a warm place until it has doubled in size. About 2 hours.

For the Dough:

In a bowl, beat 2/3 cup powdered sugar and 1/2 cup butter until light and fluffy.

Scrape the sides of the bowl, making sure to mix everything.

Stir in the flour, cinnamon, and vanilla.

Mix until the mixture is the consistency of a thick paste. It will look like wet sand.

Divide into two parts, and place one part in a separate bowl.

If making chocolate conchas, add cocoa powder to one of the bowls, and mix until fully incorporated.

When the dough is done rising, divide into 12 pieces.

Make sure the dough pieces are the same size, or they will not bake evenly.

Shape the dough into balls.

Place on a greased cookie sheet.

Space the dough pieces out about 3 inches apart.

Gently press them down with the back of your hand.

Make 6 balls of the chocolate topping mixture and 6 balls of the white topping mixture.

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