Mexican Conchas (Pan Dulce)

Why you’ll love it

• Pillowy soft bread with a sweet, crunchy top.
• Two flavors in one batch: vanilla and chocolate.
• Fun to decorate with any pattern you like.

Quick facts

Ingredients

For the dough

• 4 cups (500 g) all-purpose or bread flour
• 1/2 cup (100 g) sugar
• 2 1/4 tsp (1 packet / 7 g) instant yeast
• 1 tsp salt
• 3/4 cup (180 ml) warm whole milk
• 3 large eggs, at room temperature
• 1/2 cup (115 g) unsalted butter, softened
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon (optional)

For the shell topping

• 1 cup (125 g) all-purpose flour
• 1 cup (120 g) powdered sugar
• 1/2 cup (100 g) vegetable shortening or softened butter
• 1 tsp vanilla extract
• 1 1/2 tbsp unsweetened cocoa powder (for the chocolate half)

Step-by-step method

1. Make the dough. In a stand mixer bowl, combine the flour, sugar, yeast, salt and cinnamon. Add the warm milk, eggs and vanilla and knead with the dough hook 5 minutes. Add the butter a little at a time and knead 8–10 minutes more, until smooth, soft and slightly sticky.

2. First rise. Place in a greased bowl, cover and let rise in a warm place 1 1/2–2 hours, until doubled.

3. Make the topping. Mix the flour, powdered sugar, shortening and vanilla into a smooth paste, like play dough. Divide in half and knead the cocoa into one half.

4. Shape. Punch down the dough, divide into 12 pieces (about 75 g each) and roll into smooth balls. Place on two parchment-lined baking sheets and flatten slightly.

5. Add the shells. Roll 12 balls of topping, flatten each between plastic wrap into a 3-inch (8 cm) disc, and press gently on top of each roll. Score a shell pattern with a sharp knife or concha cutter.

6. Second rise. Cover loosely and let rise 45–60 minutes, until puffy. Heat the oven to 350°F (175°C).

7. Bake. Bake 18–20 minutes, until the bottoms are golden; the topping should stay pale. Cool on a rack.

Tips for the best result

• The dough should be soft; resist adding too much flour or the conchas will be dense.
• Press the topping gently so it doesn’t crack off while rising.
• Don’t score too deep: just enough to mark the pattern.

Storage

Best the same day. Keep in an airtight bag up to 2 days, or freeze up to 2 months. Warm 5 minutes in the oven.