pan dulce

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

Mexican Semita Bread, studded with pecans, raisins, orange zest and piloncillo.

Mexican Semita Bread (Semitas Chorreadas)

brown sugar

Ground anise seed

tsp cinnamon ((Ceylon))

Coconut butter, (about 3 oz)

pecans

Raisins, (soaked

Orange

dry yeast

3.5 oz Piloncillo ((about ½ cup))

Salt

In a large bowl, mix all the dry ingredients flour, sugar, anise, cinnamon, yeast, and salt

Add the warm water and coconut butter to the bowl and knead.

I use the hook attachment on my mixer at medium-low speed for 4-6 minutes or until the dough has come off the sides of the bowl and is stretchy but not sticky.

If you don’t have a mixer you can knead by hand for 10 minutes or until you reach the desired consistency.

Place dough in a lightly oiled bowl, cover with a kitchen towel and let rise for an hour.

To prepare your piloncillo, place it in a plastic bag, and crush it with the help of a hammer until finely ground.

Separate the crushed piloncillo un half. Place half of the piloncillo in a small bowl and mix with 1 tsp. Flour. This will be used to top the semitas before baking.

Once the dough is done rising, add the reaming half of the piloncillo, pecans, and orange zest and knead until all the ingredients are mixed evenly throughout.

Preheat oven to 350°F.

Divide the dough in four, roll the pieces tightly into rounds, and place on a sheet tray lined with parchment. Press down on the rounds lightly. Brush the rounds with your favorite plant milk, and top with the piloncillo and flour mixture. Press down slightly on the piloncillo topping with your hands.

Cover the sheet tray with a kitchen towel and let the dough rise for 20 minutes.

Bake for 20 minutes at 350°F.

The best vegan concha recipe, tender enriched yeast rolls topped with a crunchy cookie topping. Try this iconic pan dulce.

The Best Vegan Concha Recipe

(7 g.) Active Dry yeast

(130 ml) Soy milk, warm

+ 2 tbsp. (298 g.) Bread flour

Sugar,

(85 g.) Cooked, mashed, sweet potato

(113 g.) Vegan butter (earth balance), cut into cubes, softened

Sugar (granulated)

Vegan butter, (earth balance, softened)

All-purpose flour

Vanilla extract

Ground cinnamon ((optional))

In a medium bowl, dissolve the yeast in the soy milk. Let sit 5 minutes.

In the bowl of a mixer, with the dough hook, combine the dry ingredients: the flour, salt, and sugar. Mix.

Add the mashed sweet potato to the yeast-milk mixture, and whisk to combine.

Add the wet ingredients to the flour mixture and mix on low until the dough begins to incorporate, about 3 minutes.

Add the softened butter little by little and increase speed to medium. Mix for 15 min. until the dough has come off the sides of the bowl and is smooth and stretchy, but not sticky. (If the dough is too sticky add a little more flour.)

Place the dough in a large oiled bowl, cover with a towel and let rise for 1 hour, or until doubled in size. Punch down the dough and fold the side over unto each other and flip. Cover the bowl with plastic wrap and refrigerate overnight.

The next day take the dough from the fridge, remove the plastic wrap and cover with a towel. Let rise in a warm place (70-75F) until the dough comes to room temperature, about an hour.

Divide the dough into 10 pieces weighing about 2.5 oz (70 g.), and set aside, roll them tightly into rounds and place on a sheet tray lined with parchment. Press down on the rounds to form a dome shape.

Make topping: Cream butter and sugar with a whisk or hand mixer. Add vanilla, flour, and cinnamon and mix well. Knead lightly to fully incorporate. It should have the consistency of a soft play-dough. If it’s too sticky or wet add flour in small amounts until you’ve reached the right consistency.

Divide topping into 10 balls the size of a large gum-ball.  Take two sheet of plastic wrap, and one at a time place a ball of the topping between the two plastic sheets and press down with hand until it is large enough to cover the top of concha.

Peel one side of the plastic wrap off, then take the piece of plastic wrap with the topping on it and place it down on the concha. Slowly peel of the plastic wrap. Repeat this process until all 10 conchas are done.

Using a concha cutter, dusted with flour, press down on the topping and the concha to make the design. (Don’t be afraid to press down hard and flatten the concha a little.)

Let conchas rise for 40 min. in a warm place (70- 75F) or until doubled in size.

Bake on the middle rack of the oven for 20 -25 min. or until the sides and bottoms of your conchas are golden brown.

Let bread cool completely before eating.

Hi! I love this recipe and have made it countless times now. My only problem is I wish the recipe made more lol. Do you think it would work doubled? Thank you so much!

I made this recipe and it exceeded my expectations. It was so good my friends requested I make them a batch all for themselves! Even though it had sweet potato, I couldn't taste it. It tasted just like the breads did when I was a kid. I'm so excited to have a vegan version!

This recipe is amazing! I made these for a friend's vegan wedding and they were a huge hit! Thanks for sharing!

I love this recipe!!! Mucha gracias Dora! I use the country rock, plant butter, and usually end up having to add about 10 tbs of bread flour on it, to get it to the right consistency. Tastes like a dream :). I also saw people talk about pumpkin, and now must try!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1666666000/nm8uubu1mwmf9cuwbnfl.mp4

Vegan conchas, tender enriched yeast rolls topped with a crunchy cookie topping, and one of the most iconic varieties of pan dulce.

Vegan Conchas

Conchas are named after the shape of their sugar topping, which resembles a seashell. Conchas do have a hardened crust, but it is sugary, thick, crispy and crumbles right into your mouth as you take a bite. Right after you brake through that crust, there is a fluffy, soft, sweet roll made with flour, butter, yeast and eggs.  With such a pleasing experience, no wonder it is one of Mexico’s most favorite sweet rolls or pan dulce.

Conchas

yeast

unsalted butter or vegetable shortening (at room temperature)

confectioners' sugar

unsalted butter (or vegetable shortening, at room temperature, diced)

cocoa powder (if you want to make half be chocolate flavored)

Add the all purpose flour to the mixer, set with the dough hook, along with the eggs, egg yolk, and salt. Start the mixer over low speed. Meanwhile, add the active dry yeast to 1/2 cup lukewarm water and stir until creamy and well dissolved. Stir it into the flour mixture, and let it continue beating, now over medium speed, for about 3 to 4 minutes.

Incorporate the unsalted butter, keep on beating for 3 to 4 minutes more. Lastly, add the sugar and continue mixing for another 3 to 4 minutes or until the dough is gooey, sticky, elastic and very smooth.

With a spatula, push the dough into a mixing bowl greased with butter or vegetable shortening, cover it with a kitchen towel and place it in the warmest area of your kitchen, where there are no wind currents. Let the dough rise for at least 2 and up to 8 hours. It should have doubled in size.

For the sugar topping, place the flour and confectioners' sugar in a large bowl. Using your hands, incorporate the diced butter into the flour mixture. Mix and knead it until its smooth and homogeneous. If you want half the conchas to be chocolate flavored, separate half of the mixture in another bowl, and mix it very well with the cocoa powder. Cover the sugar toppings with plastic wrap so they won't dry out.

To assemble the conchas, grease thick baking sheets with butter or vegetable shortening and keep your hands greased. They will need to be greased for you to shape the dough. Using your hands, make about 2 inch balls with dough. Then, slightly press them flat, as in a thick disk, but not a tortilla. Leave about 2 inches in between each of the conchas so they will have room to expand.

Once your baking sheet is filled with the dough disks, cover them with the sugar coating. To do this, grab about a tablespoon of sugar coating, plain or chocolate. Make a round ball with your hands and then flatten it thin, like a tortilla. Place it on top of the dough disk and slightly press down. It should cover most of the surface.

If you have a concha mold, press it on the sugar topping. If you don't have one, cut through the sugar topping making round lines or any decoration that reminds you of a shell.

Leave the prepared conchas in a warm area of your kitchen, uncovered, and let them rise again, for about 2 to 4 hours.

Preheat the oven to 350 degrees. Place the conchas in the oven for about 20 to 24 minutes, until the conchas are slightly browned around the edges and look fluffed up.

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