Conchas (Mexican Pan Dulce) Recipe

How to make Conchas (Mexican 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 !!

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