Conchas (Mexican Sweet Bread) Recipe

Posted by Ignatius Thornfield October 10, 2023
Conchas (Mexican Sweet Bread)

Background and History

Conchas, also known as “pan dulce,” are a beloved Mexican sweet bread. They have a rich history dating back to the Spanish colonization of Mexico when European baking techniques and ingredients merged with native traditions. The distinctive seashell-shaped topping gave them the name “concha,” which means “shell” in Spanish. Conchas are enjoyed across Mexico and beyond, known for their delightful sweetness and soft, fluffy texture.

Serves: 12 conchas

Preparation Time: 30 minutes

Resting Time: 1 hour

Baking Time: 20 minutes

Total Time: 1 hour 50 minutes

Ingredients

For the Dough

  • 4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/2 cup warm milk
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 tsp salt
  • 1 tsp vanilla extract

For the Topping

  • 1/2 cup unsalted butter, softened
  • 2/3 cup powdered sugar
  • 1 cup all-purpose flour
  • 1 tsp vanilla extract
  • Food coloring (optional)

Instructions

Activate Yeast: In a small bowl, combine the warm milk and yeast. Let it sit for 5-10 minutes until it becomes frothy.

Make the Dough: In a large mixing bowl, combine the flour, sugar, salt, softened butter, eggs, vanilla extract, and the yeast mixture. Knead until a soft, smooth dough forms. This may take 10-15 minutes.

First Rise: Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until it doubles in size.

Prepare Topping: While the dough is rising, make the topping by combining the softened butter, powdered sugar, flour, and vanilla extract. Add food coloring if desired. Mix until a smooth paste forms.

Shape Conchas: Once the dough has risen, divide it into 12 equal portions. Shape each portion into a ball and flatten it slightly. Place them on a baking sheet lined with parchment paper.

Add Topping: Divide the topping into 12 portions. Flatten each portion into a disk and place it on top of a dough ball. Use a knife or a concha cutter to make the characteristic shell pattern on top by lightly scoring the topping.

Second Rise: Cover the conchas with a clean cloth or plastic wrap and let them rest for 15-20 minutes while preheating your oven to 350°F (175°C).

Bake: Bake the conchas in the preheated oven for 18-22 minutes or until they’re golden brown.

Cool and Enjoy: Let the conchas cool on a wire rack for a few minutes before serving. Enjoy them warm or at room temperature.

Nutrition Facts (per serving)

  • Calories: 375
  • Carbohydrates: 54g
  • Protein: 6g
  • Fat: 15g
  • Saturated Fat: 9g
  • Cholesterol: 73mg
  • Fiber: 1g
  • Sugar: 19g
  • Sodium: 123mg

Notes

  • Conchas are best enjoyed fresh but can be stored in an airtight container for a few days.
  • Experiment with different food coloring for unique concha colors.
  • Traditionally, conchas are enjoyed with a hot cup of Mexican hot chocolate or coffee.

Allergy Warning

This conchas recipe contains wheat (from flour), dairy (butter, milk, and eggs), and may contain nuts if used as a topping. Adjust or omit ingredients as needed for allergies.

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Ignatius Thornfield, the discerning Recipe Connoisseur behind this site, is a culinary aficionado dedicated to transforming pet dining into an art form. With an exquisite taste for flavors and a keen eye for nutritious combinations, Ignatius shares a curated collection of gourmet pet recipes. His site is a sanctuary for pet owners seeking to indulge their furry friends with delectable and health-conscious meals. Ignatius's expertise in the realm of pet cuisine is evident in the sophisticated and thoughtfully crafted content he presents. For those who appreciate the finer culinary experiences for their pets, Ignatius Thornfield's site is a treasure trove of gastronomic delights.