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Concha, pan dulce, mexican bread style whit topping

Authentic Mexican Conchas (Pan Dulce) Recipe

Learn how to make conchas at home—those delightful sweet breads known for their fluffy interior and crunchy, shell-like topping. Whether you’re a seasoned baker or new to Mexican pan dulce, this concha recipe will help you achieve that classic concha taste.
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Course: Mexican Cuisine, Mexican-inspired
Cuisine: Mexican
Keyword: AuthenticMexicanBread, concha, conchas, ConchasRecipe, MexicanSweetBread, PanDulce
Prep Time: 25 minutes
Cook Time: 17 minutes
Rise Time:: 2 hours
Total Time: 2 hours 42 minutes
Servings: 12 conchas
Calories: 210kcal
Author: Isabel Thompson

Ingredients

  • Dough
  • 4 cups bread flour plus extra if needed
  • 1 cup all-purpose flour
  • 1 packet active dry yeast about 2¼ teaspoons
  • ½ cup granulated sugar
  • ½ cup whole milk warmed to about 110°F (43°C)
  • 2 large eggs at room temperature
  • 4 tablespoons unsalted butter softened
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract optional
  • Topping
  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • ½ cup unsalted butter softened
  • 1 tablespoon cocoa powder optional, for chocolate topping
  • 1 teaspoon vanilla extract optional, for vanilla topping

Instructions

  • Bloom the Yeast
  • In a small bowl, combine warmed milk and active dry yeast
  • Let it rest for 5 minutes, until bubbly or foamy
  • Mix the Dough
  • In a large mixing bowl, whisk together bread flour, all-purpose flour, granulated sugar, and salt
  • Make a well in the center and add the bloomed yeast, eggs, butter, and optional vanilla extract
  • Stir until a sticky dough forms. If you prefer, use a stand mixer fitted with a dough hook. Otherwise, knead it by hand on a lightly floured surface
  • First Rise
  • Form the dough into a ball. Lightly oil a large bowl and place the dough inside.
  • Cover the bowl with plastic wrap or a clean kitchen towel.
  • Let the dough rise in a warm spot until doubled in size (about 60 minutes).
  • Prepare the Topping
  • In a medium bowl, mix all-purpose flour, granulated sugar, and softened butter.
  • If making two flavors, separate the mixture into halves: add cocoa powder to one half, and vanilla extract to the other.
  • Work each portion into a smooth paste that you can press to flatten over the shaped dough.
  • Shape the Conchas
  • Punch down the dough and divide the dough into 12 equal portions.
  • Roll each piece into a round dough ball.
  • Press a flattened portion of the topping onto each dough ball. Use a paring knife or concha cutter to score a shell pattern.
  • Second Rise and Baking
  • Transfer dough balls to a baking sheet lined with parchment paper. Cover lightly and let them rest for about 30 minutes.
  • Preheat your oven to 350°F (175°C).
  • Bake for 15–18 minutes or until the conchas are lightly golden. Remove and let them cool slightly on a rack.

Video

Notes

Tips and Variations
  • Sticky Dough Is Normal: Concha dough is meant to be soft. Avoid adding too much flour.
  • Flavor Twists: Add orange zest for a citrusy flair or incorporate cinnamon into the dough.
  • Use a Kitchen Scale: For consistent results, weigh your ingredients—this ensures your conchas taste just like the bakery versions.
  • Easy and Fun: Don’t be intimidated. Make the conchas by hand or with a mixer; either way, you’ll find the process both easy and fun.
Storage
  • Room Temperature: Keep conchas in an airtight container for 2–3 days.
  • Freeze Up to 3 Months: Freeze leftovers in a sealed bag for future enjoyment—just reheat them to revive the soft texture and crunchy topping.
Key Takeaways
  • Conchas (Mexican sweet bread) feature a unique shell-like topping and soft interior.
  • Proper rising and a gentle hand when kneading are crucial for light and airy conchas.
  • By adjusting flavors and colors, you can personalize your conchas to taste just like your favorite panadería treats.
Enjoy your freshly baked conchas with a cup of hot chocolate or coffee. You’ll soon discover why these beautiful pastries have become a staple in Mexican bakeries and a beloved treat for those exploring authentic pan dulce!
 
 
 
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Nutrition

Serving: 1concha | Calories: 210kcal | Carbohydrates: 34g | Protein: 5g | Fat: 6g | Sodium: 140mg | Fiber: 1g

Nutrition Disclaimer

The Chef Marcy is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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