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Conchas (Mexican Pan Dulce)

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nowayjosecuisine558.233 months agoWaivio4 min read

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:
🍞 7 cups of all-purpose flour
🧂 1/2 teaspoon of salt
🍬 1 cup of sugar
🥛 3/4 cup of margarine
🥛 1/2 cup of warm milk
🍞 1/4 cup of active dry yeast
💧 1 cup of water

For the Decorating Paste:
🧈 1/2 cup of shortening
🍬 3/4 cup of sugar
🍞 3/4 cup of flour
🥚 1 egg
🍨 1 tablespoon of vanilla extract
🍞 1/3 tablespoon of flour (to add later)
🍫 1 tablespoon cocoa powder
🌸 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 350°F (175°C). 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

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