Pan Dulce Conchas

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Conchas are the most recognizable Mexican Pan Dulce (sweet bread) commonly sold in Panaderias  (Mexican bake shops) but the quality in these shops or Mexican supermarkets may be a disappointment, but not always.  Generally, commercial recipes spare the amounts of egg and butter.  For this reason I chose to publish this recipe,.It’s based on the world famous Panaderia Rosetta of Mexico City.

As the year end holidays are approaching, these homemade conchas would be a special treat served on Christmas morning or on your New Year’s Brunch.  Accompany with hot drinks ;click below to get my recipes for the following drinks:

• Café de Olla, coffee from the pot, is flavored with cacao, cinnamon and sugar. 
• Atole de Pinole  a  delicious cold-weather drink.  Pinole is a corn flour made from toasted kernels of corn.  
• Mexican Hot Chocolate –  always a favorite for children

Let’s get started. 

Ingredients for 12 conchas

3 ¾ cups all-purpose flour

⅓ cup granulated sugar

1 (¼ ounce) active dry yeast package

¾ teaspoon fine sea salt

6 ounces unsalted butter melted (¾ cup)

¼ cup whole milk

4 large eggs, beaten

Egg wash for brushing

Vanilla Crust Dough Recipe

1 cup all-purpose flour

½ cup vegetable shortening

1 cup powdered sugar

½ teaspoon baking powder

½ teaspoon fine sea sat

½ vanilla bean pod, seeds scraped and pod discarded (substitute 1 tsp vanilla extract)

Preparation  can be done manually or with an electric stand mixer

Step 1

Stir together 3 ¾ cups flour, sugar, yeast and salt in a large bowl.  Make a well in center and add butter, milk, eggs. Using your hands, combine mixture in a circular motion until ingredients are incorporated and a shaggy dough forms.  Transfer dough to a lightly floured surface.  Knead lightly striking dough against surface and adding up to 2 tablespoons flour, a few teaspoons at a time, until dough is smooth and elastic, 6 to 8 minutes. 

Step 2

Place dough in a lightly greased large bowl.  Cover with plastic wrap and let stand at room temperature until slightly risen, about 1 hour and 30 minutes.  Chill dough 8 hours or overnight.

Step 3 

Divide dough into 12 (about 3 ounces) pieces, and shape into balls.  Place dough balls 3 inches apart on 2 parchment paper-lined baking sheets and brush lightly with egg wash.

Step 4

Make the the Vanilla Crust Dough.  Combine all ingredients in a bowl of an electric stand mixer.  Beat on low speed until a smooth dough forms, about 3 minutes.  Wrap dough in plastic wrap, and let stand at room temperature until ready to use.  

Step 5

Preheat oven to 350^○F.  Divide Vanilla Crust Dough into 12 (about ¾-inch) balls.  Working with 1 Vanilla Dough ball at a time, use fingers of both hands to pass ball back and forth until it flattens into a 3 inch circle. Cap each concha dough ball with a Crust Dough circle, gently pressing until molded around each ball.

Step 6 

Mark tops by gently scoring with a dinner knife to engrave a shell pattern.  Lightly shower granulated sugar over the conchas.  Let stand uncovered, at room temperature, until slightly risen, about 2 hours..

Step 7

Bake conchas in preheated oven dough until crevices are golden brown, 20-22 minutes.

Note

Elena Reygadas’, recipe of Panaderia Rosetta in Mexico City was published September 2, 2018 in Food and Wine  Magazine.  These same recipe-instructions are presented here.

Buen Provecho

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