Conchas Recipe

Conchas Recipe

Among all the different kinds of traditional Mexican Pan Dulce (“sweet bread”), Conchas are without a doubt the most popular and recognizable. No other pan dulce is more representative of Mexico and its love of bread.

Prep: 25min

Total: 120min

Serving Size: 1 g

Nutrition Facts: servingSize 1 g, calories 339 kcal, Carbohydrate 47 g, Protein 5 g, Fat 14 g, Saturated Fat 5 g, Cholesterol 37 mg, Sodium 131 mg, Fiber 1 g, Sugar 16 g

Ingredients:

• 500 grams (3-¾ cups) All-Purpose Flour (plus extra for dusting)
• 125 grams (½ cup + 2 tablespoon) Sugar
• 7.5 grams ( 2- ½ teaspoon) Rapid Rise (or Quick Rising) Instant Yeast. ((SEE NOTES IF USING ACTIVE YEAST))
• 3 grams (½ teaspoon) Salt
• 100 grams ( ½ cup) Non-Salted Butter (at room temperature)
• 100 ml eggs ((use a measuring cup, it equals about 6-1/2 Tbps ))
• 5 ml (1 teaspoon) Vanilla extract*
• 120 ml (½ cup) of Milk (warm.)
• 100 grams (½ cup plus 1 teaspoon) Vegetable Shortening (plus extra to grease the dough and baking sheets)
• 100 grams ( ⅞ of a cup) Confectioner Sugar
• 120 grams (1 cup) All-Purpose Flour
• 5 grams ( 2-½ teaspoon) Cocoa powder (for half of the topping, if desired)
• 5 grams ( 1 teaspoon) Cinnamon (optional for the white topping)

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Have each ingredient ready and measured (by weight) before starting, and thoroughly read the notes above. Mix the all-purpose flour, yeast, sugar, and salt in the bowl of a stand mixer at medium speed, just to mix it well.’, ‘name’: ”, ‘url’: ‘https://www.mexicoinmykitchen.com/concha-recipe/#wprm-recipe-10703-step-0-0’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘Add the butter and mix well (using the stand mixer with the hook attachment), then mix in the eggs and vanilla extract and slowly pour the milk in little by little until the dough looks cohesive (you may need less or more milk, as some flours soak up more liquid than others). Keep beating the mixture for about 7 minutes at medium speed. Add a little more flour around the inside of the bowl (2-3 tablespoons), just enough for the dough to separate from the container. The dough should be soft and slightly sticky.’, ‘name’: ”, ‘url’: ‘https://www.mexicoinmykitchen.com/concha-recipe/#wprm-recipe-10703-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘YOUR DOUGH SHOULD FEEL VERY SOFT AND ELASTIC.’, ‘name’: ”, ‘url’: ‘https://www.mexicoinmykitchen.com/concha-recipe/#wprm-recipe-10703-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘Place the dough on your floured working table and knead it just enough to shape it into a ball.’, ‘name’: ”, ‘url’: ‘https://www.mexicoinmykitchen.com/concha-recipe/#wprm-recipe-10703-step-0-3’}
5. {‘@type’: ‘HowToStep’, ‘text’: ‘Place this ball in a large greased bowl to rest. Cover it with plastic wrap (or wax paper) and a kitchen napkin. Let the dough rest in a warm place for about 2 hours until it doubles in size. I usually turn the light on in my oven and place the bowl inside, close to the light. Be aware that if your kitchen is cold, the dough will take longer to rise. Be patient and do not try to proceed to the next step until the mixture has doubled in size.’, ‘name’: ”, ‘url’: ‘https://www.mexicoinmykitchen.com/concha-recipe/#wprm-recipe-10703-step-0-4’}
6. {‘@type’: ‘HowToSection’, ‘name’: ‘MAKING THE CONCHA TOPPINGS’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘While the dough is rising, you can prepare the sugar topping. Soften the shortening with your spatula until it is very creamy, and then add the confectioner’s sugar. Finally, add in the flour little by little (if using, add the ground cinnamon in this step). Set this paste aside to use later. If you’re making half of the Conchas with the chocolate topping, then divide the paste in two and add the cocoa powder to one half, mixing it until it integrates very well.’, ‘name’: ”, ‘url’: ‘https://www.mexicoinmykitchen.com/concha-recipe/#wprm-recipe-10703-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Once the dough has risen and doubled in size, place it onto a floured surface and let it rest for about 5 minutes. Divide the dough into 16 small balls (60 grams each). To shape the balls, lightly flour your hands and place each small ball on the working surface and gently press down with your hand, rotating your hand to form the balls.’, ‘name’: ”, ‘url’: ‘https://www.mexicoinmykitchen.com/concha-recipe/#wprm-recipe-10703-step-1-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Place them onto greased baking sheets and continue until you’ve finished shaping all of the dough.’, ‘name’: ”, ‘url’: ‘https://www.mexicoinmykitchen.com/concha-recipe/#wprm-recipe-10703-step-1-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Using your hands, grease the top of each ball with a little shortening. Do not skip this step, as it will help the topping adhere to the dough.’, ‘name’: ”, ‘url’: ‘https://www.mexicoinmykitchen.com/concha-recipe/#wprm-recipe-10703-step-1-3’}, {‘@type’: ‘HowToStep’, ‘text’: ‘To add the topping, flour your hands and divide the topping paste into 16 balls. Use your hands to press down on each one to form a small, flat circle (I like to use a sheet of plastic, like when making tortillas). Place this disk onto the ball of dough, and press it down very firmly.’, ‘name’: ”, ‘url’: ‘https://www.mexicoinmykitchen.com/concha-recipe/#wprm-recipe-10703-step-1-4’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Once you’ve finished placing the topping on the buns, use a concha cutter or a knife to decorate them with the traditional concha shape.’, ‘name’: ”, ‘url’: ‘https://www.mexicoinmykitchen.com/concha-recipe/#wprm-recipe-10703-step-1-5’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Allow the conchas to rise in a warm place until they are almost double in size. Depending on the temperature of your kitchen, this step could take anywhere from 1 to 2 hours. Do not leave them to rise any longer, because if you let them grow too much they will collapse inside the oven. Bake in a preheated oven at 325º degrees for 20 minutes, or until the bottom of the conchas are lightly golden. If you are placing more than one baking sheet in your oven, rotate them after 10-12 minutes. Move the sheet on the bottom rack to the top rack and vice versa to have an even baking.’, ‘name’: ”, ‘url’: ‘https://www.mexicoinmykitchen.com/concha-recipe/#wprm-recipe-10703-step-1-6’}, {‘@type’: ‘HowToStep’, ‘text’: ‘I hope you try this recipe and enjoy the results. Baking (with or without yeast) can sometimes be tricky, and it can help to try out different recipes to see what works for you. There are many other concha recipes out there on the web, for example, the one at Pati’s Mexican TablePati’s Mexican Table or the one from Marcela Valladolid. The only recipe I’m not very confident about is the one at the King Arthur website, since it is very different than a regular concha recipe you will find in Mexico. Check all the photos our readers had sent of their Conchas on my Instagram Highlights’, ‘name’: ”, ‘url’: ‘https://www.mexicoinmykitchen.com/concha-recipe/#wprm-recipe-10703-step-1-7’}]}

Conchas (Mexican Pan Dulce)

These sweet and fluffy Conchas are one of the most popular types of pan dulce in Mexican bakeries! Here’s how to make this sweet bread at home!

Prep: 20min

Total: 255min

Yield: 12

Serving Size: 1 concha

Nutrition Facts: servingSize 1 concha, calories 385 kcal, Carbohydrate 49 g, Protein 7 g, Fat 18 g, Saturated Fat 10 g, Cholesterol 88 mg, Sodium 226 mg, Fiber 1 g, Sugar 14 g, unSaturated Fat 6 g

Ingredients:

• ½ cup whole milk
• 2 ¼ teaspoons active dry yeast
• ⅓ cup granulated sugar, (divided)
• 3 ½-3 ¾ cups all-purpose flour
• ¾ teaspoon fine salt
• ½ cup unsalted butter, (melted)
• 3 large eggs, (beaten)
• 1 teaspoon oil, (for greasing)
• 1 cup all-purpose flour
• ⅔ cup powdered sugar
• ½ cup unsalted butter, (room temperature)
• 1 teaspoon vanilla extract
• 1 tablespoon unsweetened cocoa powder

Instruction:

1. Prepare the dough. In a cup or bowl, heat the milk in the microwave in 15-second increments or on the stove until it’s just warm to the touch. A thermometer should read around 110°F-115°F.
2. Stir in the yeast and 1 tablespoon of the sugar. Loosely cover with plastic wrap and let it stand for 5 minutes until it gets very foamy. If the mixture doesn’t get foamy, throw it out and start again with a new packet of yeast.
3. In the bowl of a stand mixer (or a regular large bowl), whisk together the all-purpose flour, remaining sugar, and salt.
4. Attach the dough hook to the mixer and add the melted butter, eggs, and yeast mixture. Mix on medium-low speed for 6-8 minutes (or mix by hand), until the dough becomes smooth and elastic. The dough will be slightly tacky but not completely sticky. If it is still fairly sticky, knead in 1 tablespoon of additional flour at a time until smooth and elastic.
5. Coat a large bowl with oil and transfer the dough to the bowl, shaping it into a ball. Cover it with a kitchen towel and let it rise for 2 hours until doubled in size.
6. Line 2 large baking sheets with parchment paper and set aside.
7. Divide the dough into 12 equal pieces and shape into balls. Place 6 balls on each of the prepared baking sheets and cover loosely with clean kitchen towels. Let the balls rise again for 1.5 hours in a warm place, or until doubled in size.
8. Prepare the topping. Beat together the flour, powdered sugar, and butter in a large mixing bowl with a handheld mixer until light and fully.
9. Divide the mixture into 2 equal pieces and place each halve in a small bowl.
10. Make the white vanilla topping by adding vanilla extract to half of the dough, and beat until combined. Gather the dough with your hands, divide it into 6 equal pieces and shape into balls.
11. Make the brown chocolate topping by adding cocoa powder to the other half of the dough, and beat until combined. Gather the dough with your hands, divide it into 6 equal pieces, and shape into balls.
12. Lightly flatten each ball in between two sheets of plastic wrap using a tortilla press. You could also use a rolling pin to shape the topping into rounds.
13. Assemble the conchas. Carefully remove the rolled out topping from the plastic wrap and drape it onto the risen concha dough. Lightly pat it down to secure the topping onto the dough.
14. Preheat oven to 350°F. While the oven is preheating, cut grooves into the topping using a paring knife so it resembles a clam shell, a criss cross pattern, or whichever pattern you prefer.
15. Bake for 20-25 minutes, until the dough is lightly golden brown. Allow to cool for 10 minutes before serving.

Conchas Recipe (Pan Dulce – Sweet Bread)

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.

Prep: 25min

Total: 45min

Serving Size: 12 g

Nutrition Facts: servingSize 12 g, calories 289 kcal, Carbohydrate 39.7 g, Protein 6.8 g, Fat 11.2 g, Saturated Fat 6.1 g, Cholesterol 56 mg, Sodium 472 mg, Fiber 1.5 g, Sugar 7.4 g

Ingredients:

• 3 tablespoons warm water
• 2 1/2 teaspoons active dry yeast
• 1/2 cup melted butter
• 1 tablespoons vegetable oil
• 1/3 cup white granulated sugar
• 3/4 cup evaporated milk (you can also use regular whole milk)
• 2 teaspoons kosher salt
• 2 teaspoons pure vanilla extract
• 2 teaspoons ground cinnamon
• 2 large eggs ( at room temperature)
• 4 cups all-purpose flour
• 1/2 cup unsalted butter, at room temperature
• 2/3 cup white granulated sugar
• 1 cup all-purpose flour
• 1 teaspoons pure vanilla extract
• 2 tablespoons cocoa powder
• Food Coloring Gel

Instruction:

1. 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.
2. 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.
3. 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.

The BEST CONCHAS are SUPER SOFT and MOIST, Here is how PERFECT EVERYTIME, You’ll Be a PRO After This