Conchas / Pan Dulce / Pan de Huevo
User Reviews
5
Conchas / Pan Dulce / Pan de Huevo
Description
Conchas are classic Mexican sweet breads featuring a pillowy yeast dough made from warm yeast, evaporated milk, sugar, butter, egg, and flour lightly spiced with cinnamon. After kneading and a double rise, the dough portions are shaped into balls and topped with a cinnamon-sugar paste composed of softened butter, sugar, flour, cinnamon, and vanilla extract. This paste is pressed onto each dough ball before baking, creating the concha's signature cracked shell pattern.
Baked until golden, conchas have a tender, sweet interior with a contrasting crunchy and fragrant topping. The cinnamon in both the dough and topping adds warming spice while the vanilla highlights the sweet crust. This combination makes them ideal accompaniments for hot beverages like coffee or the traditional Mexican champurrado, enhancing the comforting experience.
For best results, let the dough rise in a warm place until doubled in size, and handle the dough gently to retain airiness. Press the topping firmly but not too thinly to maintain its signature crackled texture after baking. Conchas can be served fresh out of the oven to enjoy their full softness and sweetness.
Ingredients
- 1 packet active dry yeast 1/4 ounce
- ½ cup water warm
- ½ cup evaporated milk warm
- 1/3 cup sugar
- 1/3 cup butter melted
- 1 egg
- 1 teaspoon salt
- 4 cups all-purpose flour
- ½ teaspoon ground cinnamon
- ½ cup butter softened
- 2/3 cup sugar
- 1 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- In a large bowl stir together yeast and the warm water. Let stand for 10 minutes. Stir in evaporated milk, the 1/3 cup sugar, the melted butter, egg, and salt. Stir in 2 cups of the flour. Gradually stir in another 2 cups flour and the ½ teaspoon cinnamon to make a dough.
- Turn the dough onto a lightly floured surface. Knead for 3 to 5 minutes or until smooth and elastic. Shape into a ball. Transfer dough to a large greased bowl; turn to coat surface of the dough. Cover and let rise in a warm place until double in size (1 to 1 ¼ hour).
- Meanwhile, for topping, in a medium bowl beat the softened butter with an electric mixer on medium speed for 30 seconds. Add the 2/3 cup sugar, beating until well mixed. Stir in the 1 cup flour, the teaspoons cinnamon, and the vanilla.
- Punch down the dough. Cover and let stand for 10 minutes. Divide dough into 12 portions. Shape each portion into a smooth ball. Place balls about 3 inches apart on baking sheets lined with parchment paper. Press down on balls slightly. Divide topping into 12 balls; pat each ball flat. Place one round of topping on each dough ball.
- Using a sharp paring knife or concha cutter, cut grooves on a scallop shell. Cover rolls and let rise in a warm place until nearly double in size (about 45 minutes).
- Meanwhile, preheat oven to 375 degrees F. Bake rolls for 18 to 20 minutes or until light golden brown. Remove from baking sheets. Cool on wire racks. Serve warm or cool.
Notes
- Serve with hot coffee or champurrado to complement the sweet bread's cinnamon flavor.
- Allow dough to double in size during the first rise to ensure light texture.
- Press the cinnamon topping evenly over dough balls to form the characteristic crackled shell.
- Use room temperature ingredients to help the dough rise properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Calories | 391kcal | 20% |
| Carbohydrates | 58g | 19% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 51mg | 17% |
| Sodium | 325mg | 14% |
| Potassium | 99mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 439IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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