mexican sweet bread

Conchas are also known as Pan Dulce and Sweet Bread. This Mexican breakfast item is made of a fluffy, butter brioche-like dough topped with a streusel topping that is scored. These colorful Mexican breakfast item is a crowd favorite.&nbsp;

Conchas Recipe (Pan Dulce - Sweet Bread)

water

active dry yeast

butter

vegetable oil

white granulated sugar

evaporated milk (you can also use regular whole milk)

salt

vanilla extract

cinnamon

eggs

all-purpose flour

unsalted butter,

cocoa powder

Food Coloring Gel

To the bowl of a stand-up mixer with the hook attachment (you can also do this in a large bowl and knead it by hand!), add the warm water. Pour the active dry yeast on top and mix in into the water. Allow to stand until foamy, about 5 to 7 minutes. If it doesn’t get foamy then you’ll need to do it again.&nbsp;

When the active dry yeast is foamy, pour in the vegetable oil, melted butter, granulated sugar, evaporated milk, salt, vanilla, ground cinnamon and eggs. Break up the eggs with the back of a spatula and allow the dough hook to mix it up a bit, about 30 seconds.&nbsp;

Next, pour the flour in all at once and run the machine for about 5 minutes on medium speed, until the dough is soft and smooth. If you’re doing this by hand, once the dough comes together, you’ll want to dump it out onto your floured counter and knead it for about 10 minutes, until it’s nice and smooth.&nbsp;

Rub a large bowl with oil or spray it with cooking spray and place the dough in the center of the bowl. Cover it with a clean kitchen towel and allow it to rise for about 1 hour, until doubled in size.&nbsp;

To Make the Concha Dough:

In the bowl of stand-up mixer with the paddle attachment (you could also mix this by hand if you don’t have a mixer), add the butter, sugar, flour and vanilla extract. Mix until smooth, about 1 minute.&nbsp;

Divide the dough in two. To one part of the topping, add a drop of food coloring gel. To the other topping, add the cocoa powder and knead until it’s cohesive.&nbsp;

To Make the Streusel-Topping:

Once the dough has risen, divide the dough into 12 equal parts. Or better yet, weigh them into balls of 100g. Form the balls of dough into rounds.&nbsp;Repeat until you’ve worked through all of the dough.&nbsp;

Take about 2 tablespoons of the topping and rollout using our palms, flatting it into a thin round. Drape it over the round of dough, patting down lightly. Using a knife, cut grooves in the topping like a clam shell. You can also do other types of cuts like criss cross, circles, etc. Cover and let rise until nearly doubled, about 30 minutes.&nbsp;

Preheat oven to 350 degrees. Bake for about 18 to 20 minutes, or until lightly golden brown. Allow to cool. Serve with hot chocolate or coffee.&nbsp;

To Assemble the 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)

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

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

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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