Conchas (Mexican Pan Dulce)
- ๐ 7 cups of all-purpose flour
- ๐ง 1/2 teaspoon of salt
- ๐ฌ 1.75 cup of sugar
- ๐ฅ 3/4 cup of margarine
- ๐ฅ 1/2 cup of warm milk
- ๐ 1/4 cup of active dry yeast
- ๐ง 1 cup of water
- ๐ง 1/2 cup of shortening
- ๐ 3/4 cup of flour
- ๐ฅ 1 egg
- ๐จ 1 tablespoon of vanilla extract
- ๐ 1/3 tablespoon of flour (to add later)
- ๐ซ 1 tablespoon cocoa powder
- ๐ธ Pink food colorant
Conchas are a classic Mexican sweet bread known for their fluffy interior and crunchy, decorative topping. This beloved pastry gets its name from its shell-like appearance, thanks to a unique mold used on the topping. Perfect for breakfast or an afternoon treat with coffee, Conchas are delightful to share with family and friends.
Ingredients
For the Dough:
๐ 7 cups of all-purpose flour
๐ง 1/2 teaspoon of salt
๐ฌ 1 cup of sugar
๐ฅ 3/4 cup of margarine
๐ฅ 1/2 cup of warm milk
๐ 1/4 cup of active dry yeast
๐ง 1 cup of water
For the Decorating Paste:
๐ง 1/2 cup of shortening
๐ฌ 3/4 cup of sugar
๐ 3/4 cup of flour
๐ฅ 1 egg
๐จ 1 tablespoon of vanilla extract
๐ 1/3 tablespoon of flour (to add later)
๐ซ 1 tablespoon cocoa powder
๐ธ Pink food colorant
Instructions
1- Prepare the Yeast Mixture:
- Mix the active dry yeast with warm milk until smooth and lump-free. Cover with plastic wrap and let it rest until the volume doubles.
2- Make the Dough:
- Combine the all-purpose flour and salt in a large bowl. Add the margarine and mix until it dissolves completely.
- In a separate bowl, whisk four eggs and add them to the flour mixture. Add the yeast mixture and water. Mix thoroughly.
3- Knead the Dough:
- Knead the dough by hand for approximately 20 minutes until it becomes non-sticky, or use a stand mixer on medium speed, ensuring to scrape the bowl's sides constantly.
- Knead until the dough naturally separates from the bowl.
4- Rest the Dough:
- Cover the dough with plastic wrap and let it rest in a warm environment until it doubles in size, approximately 2 hours.
5- Make the Decorating Paste:
- Combine all ingredients, adding the extra flour gradually until a slightly sticky paste forms.
- Divide this paste into 3 portions. Add cocoa powder to one for a chocolate flavor, add pink food coloring to another, and leave the last one plain. Further divide the pink portion into 6 smaller parts and the other two into 5 each.
6- Shape the Dough:
- Once the dough has risen, divide it into two equal parts, then into two again, and finally into four parts, resulting in 16 balls.
- Grease two half-sheet pans with shortening and place 8 dough balls on each.
7- Add the Topping:
- Grease your hands and flatten each dough ball slightly. Roll out the paste into small flat discs and place one on each piece of dough, pressing down gently.
- Use a concha mold, round cookie cutter, or even an empty can to imprint shell patterns onto the paste.
8- Proof the Conchas:
- Cover the conchas loosely with plastic wrap and let them proof for about 40 minutes until each piece becomes rounded.
9- Bake the Conchas:
- Preheat the oven to 350ยฐF (175ยฐC). Bake the conchas for 18-20 minutes until golden brown. Rotate the pan halfway through if needed for even coloring.
10- Serve and Enjoy:
- Enjoy your freshly baked Conchas, warm from the oven, with a cup of coffee or your favorite drink.
Prep Time: 2 hours 30 minutes
Cook Time: 20 minutes
Total Time: 2 hours 50 minutes
Servings: 16 Conchas
Equipment: Mixing bowls, stand mixer (optional), half-sheet pans, concha mold, or cookie cutter
Cooking Tips:
- Ensure your kitchen is warm enough to allow the dough to rise properly.
- You can experiment with different toppings using other colors or flavors.
#conchas #mexicanbread #baking #sweettreats #traditionalrecipes
YouTube channel - No Way Josรฉ Cuisine: https://www.youtube.com/@NoWayJoseCuisine
NoWayJoseCuisine
Conchas (Mexican Pan Dulce)
Comments