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–+ servings
Concha bread recipe.

Conchas Pan Dulce

author Maricruz Avalos Flores
12 conchas
Those conchas pan dulce are soft, sweet, and with a delicious streusel topping. Just like the ones from a Mexican bakery. Enjoy with hot chocolate, milk, or coffee.
prep 25 minutes
cook 20 minutes
Proofing time 2 hours
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Equipment

  • stand mixer
  • 2 Baking trays

Ingredients 
Cups (US) - Metric

  • 3 ¾ cup all-purpose flour (+ extra for dusting)
  • ¾ cup white sugar
  • ½ cup milk
  • 2 ½ teaspoons instant dry yeast
  • ½ cup unsalted butter (softened)
  • 3 small eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

For the topping

  • 1 cup all-purpose flour
  • ½ cup shortening (or butter)
  • 1 cup powdered sugar
  • 2 teaspoons cacao powder (optional)
  • Organic food coloring gel (optional, any color you prefer)

Instructions
 

Make the dough & proof

  • Sift the flour and place it in the bowl of a stand mixer. Add sugar, yeast, and salt. Mix to combine.
  • With the mixer running at medium speed, add the butter, eggs, and vanilla extract.
  • Pour the milk and knead over medium speed until you’ll have a smooth, elastic, and slightly sticky dough.
  • Flour a working surface, place the dough, and shape it into a ball. Grease a large bowl with butter and place the ball inside.
  • Cover the bowl with plastic wrap and place it in a warm environment (read notes).
  • Allow the dough to rest for 1-2 hours or until it almost doubles in size.

Make the topping

  • Place the shortening in a medium bowl and use a spatula to soften it.
  • Add powdered sugar and flour, then combine with your hands to achieve a soft paste.
  • Divide the paste into 3 equal parts. Slightly flour your working surface and roll a bit two of the parts.
  • Add the cacao powder to one of the parts and use your hands to combine it. To the other part, add a few drops of food coloring until you achieve your desired hue.
  • Wrap all three parts of the paste and place in the fridge until needed.

Shape conchas

  • Flour your working surface and transfer the dough. Lightly punch it to remove excess air and shape it into a ball.
  • Divide the dough ball into 12 equal pieces.
  • Lightly flour your hands, take a piece of dough, and using your thumb and fingers, gently pinch the edges of the dough towards the center, rotating the dough as you go.
  • Place the pre-shaped dough ball seam-side down on the floured surface. Cup your hand over the dough and move your hand in a circular motion on the surface, gently pressing down on the dough to create a smooth, round shape.
  • Repeat until you use all the dough. Place the pieces onto two greased baking sheets, making sure each piece is 2 inches apart from each other.

Top & decorate

  • Remove the sugar paste from the fridge and divide each part into 4 equal parts to obtain 12 pieces.
  • Take one piece and quickly shape it into a ball. Place the ball between two plastic sheets and press it with a heavy dish to form a disc about 3.5 inches in circumference. Repeat with all pieces of sugar paste.
  • Carefully grease the top of a ball with a little bit of butter.
  • Take one disc of sugar paste and cover the rounded dough, pressing down lightly to help adhere it to the surface. Repeat to cover all dough balls.
  • Using a sharp knife or a bench scraper, gently score the top of the paste topping in the shape of a shell.
  • Cover with a kitchen towel and allow them to rest in a warm environment for 1-2 hours or until lightly puffed.

Bake

  • Preheat your oven to 325°F/162°C. Bake the sweet bread for 18-20 minutes or until lightly golden.
  • Once baked, carefully remove the conchas from the sheet and place them on a wire cooling rack.
  • Allow to reach room temperature and enjoy.

Notes

  • Be careful not to overmix the dough. Overmixing can lead to tough bread.
  • Give the dough enough time to rise. This allows the yeast to ferment the dough, developing flavor and creating a light, airy texture.
  • Turn the oven lights and place a small bowl with hot water inside, then place the dough there to proof.
  • The topping for conchas should be of a crumbly, streusel-like consistency. If it’s too dry, add a bit more butter or shortening; if too wet, add a little more flour.
  • Allow the concha bread to cool on a wire rack after baking. This helps prevent the bottoms from becoming soggy due to trapped steam.
Nutrition Information
Serving: 1 concha | Calories: 434kcal | Carbohydrates: 61g | Protein: 7g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 117mg | Potassium: 93mg | Fiber: 2g | Sugar: 23g | Vitamin A: 304IU | Vitamin C: 0.002mg | Calcium: 28mg | Iron: 3mg