Conchas Pan Dulce Recipe


1/2 cup of sugar

1/2 cup of warm milk

1/2 cup of warm water

1/3 cup of oil

2 eggs room temp

Teaspoon salt

Two packets of yeast(active dry)

3.25-4 cups of flour

Concha crust:

1 cup of powdered sugar

1 cup of flour

1/2 cup of shortening

1/4 cup of butter

Two teaspoons of extract


Mix the water , yeast ,and sugar in a bowl . Wait 10 minute for the mixture to bloom.

After 10 minutes add all the other ingredients l,only 3 1/4 cups of flour though .

Once the mixture starts coming together and has a more clumpy texture , flip it into a flour surface. Knead for about 5 minutes, you can add more flour to help with the dough sticking to the surface

After 5 minutes of kneading you want your dough to be slightly tacky, but firm .

Grease a large bowl and place your dough into the bowl.cover for 2 1/2 hours.

After a couple hours your dough should be more than double in size .

Grease a sheet pan and form the dough into 2 oz balls

For the crust I cream everything together , you can add extracts to your liking.for examples ,on the pistachio crust I add Two teaspoons of pistachio extract, and I add chopped pistachios.

I use a bottle spray to spray water over the conchas.this will help the crust to stay on and helps the conchas get a nice brown color. When applying the crust I like to pat it down into the dough until almost flat

Once each concha has the crust,I use my concha stencil to mark each one. I let my oven preheat and I let me conchas proof for 20 minutes before baking them

I bake my conchas at 350 for about 10 minutes or just until golden brown .

Enjoy !!

Nutrition Information:

Calories: 280 calories | Total Fat: 15 grams | Saturated Fat: 4 grams | Cholesterol: 35 milligrams | Sodium: 200 milligrams | Total Carbohydrates: 31 grams | Dietary Fiber: 1 grams | Sugars: 9 grams | Protein: 4 grams

Frequently Asked Questions:

What is Conchas Pan Dulce?

Conchas Pan Dulce, often simply called “Conchas,” is a traditional Mexican sweet bread known for its distinctive seashell-shaped topping.

It’s a popular pastry enjoyed for breakfast or as a sweet treat with coffee or hot chocolate.

Can I use instant yeast instead of active dry yeast?

Yes, you can usually substitute instant yeast for active dry yeast in recipes.

You typically use slightly less instant yeast than active dry yeast.

For instance, if a recipe calls for two packets of active dry yeast, you can use about 1.5 packets of instant yeast.

Make sure to dissolve it in warm liquid before using.

Can I customize the flavors of Concha crust?

Yes, you can personalize the flavor of the Concha crust by adding different extracts or ingredients. In the provided recipe, pistachio extract is suggested for pistachio-flavored Conchas.

Feel free to experiment with other extracts like vanilla, almond, or orange, and consider adding corresponding chopped nuts or flavorings.

What’s the purpose of spraying water on the Conchas before baking?

Spraying water on the Conchas before baking helps create a steamy environment in the oven.

This steam helps the Conchas rise and develop a crisp and shiny crust.

It also aids in browning the crust evenly.

How should I store leftover Conchas?

To keep your Conchas fresh, store them in an airtight container or resealable bag at room temperature for up to two to three days.

If you want to prolong their freshness, you can freeze them in an airtight container for up to a few months.

Thaw them at room temperature when you’re ready to enjoy.

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